The Big Breakfast Quesadilla

Sometimes decisions are hard – they don’t all need to be. In the case of our breakfast quesadilla, just stick allllllll the breakfast classics into a tortilla and call it a day. We went southwest style with our Tofurky Hickory Smoked Deli Slices, vegan eggs scrambled with peppers, onions, and chili powder, pico, beans, hashbrowns, and our Moocho Fiesta Style Shreds. Make it! Your grumbly tummy will thank you.

Makes 4 servings

what you’ll need:

4 tablespoons olive oil, divided
1 small onion, diced
½ green bell pepper, diced
1 (12oz) bottle plant-based egg product, such as JUST Egg
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon chili powder
1 (15oz) package frozen hash browns
4 large burrito size flour tortillas
1 package Tofurky Hickory Smoked Deli Slices
1 (15oz) can pinto beans or black beans, rinsed and drained
1 bag Moocho Fiesta Style Shreds
½ cup fresh pico de gallo
Vegan sour cream, sliced avocado, and hot sauce, for serving

how to make:

1. In a large skillet over medium-high heat, warm 2 tablespoons oil. Saute onion and bell
pepper until onions are soft and translucent, about 3-5 minutes. Add egg product, salt,
pepper, and chili powder. Stir frequently until eggs are scrambled and cooked through.

2. Cook hash browns according to package directions.

3. On a clean surface, place tortillas. On one half of each tortilla, evenly layer fillings: egg,
deli slices, hash browns, beans, cheese, and pico de gallo. Fold the other half of each
tortilla over the fillings.

4. In a large skillet over medium heat, warm 1 tablespoon oil. Add two quesadillas to the
pan, and cook for 2-3 minutes on each side until golden brown and melty cheese. Set
aside, and repeat with remaining two quesadillas.

5. Cut each quesadilla in quarters. Serve warm with vegan sour cream, avocado, and hot