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In recent years, breakfast quesadillas have surged in popularity, becoming a staple in many households for their delectable taste and convenience. These delightful creations are not only satisfying but also versatile, making them an ideal choice for busy mornings. Among the various iterations of breakfast quesadillas, Mini Breakfast Quesadilla Pockets stand out as a particularly appealing option. These bite-sized treats can be whipped up quickly, allowing you to enjoy a delicious breakfast without the fuss.

Mini Breakfast Quesadilla Pockets

Discover the delicious world of Mini Breakfast Quesadilla Pockets, the perfect solution for busy mornings. These bite-sized treats are not only quick to prepare but also customizable, allowing you to mix and match your favorite ingredients. Packed with scrambled eggs, cheese, and savory fillings, they are both satisfying and nutritious. Ideal for on-the-go meals, these quesadilla pockets are sure to become a family favorite. Explore the endless possibilities of flavors and make breakfast a breeze!
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Ingredients
  

4 small flour tortillas

4 large eggs

1/2 cup shredded cheese (cheddar or pepper jack)

1/4 cup cooked and crumbled breakfast sausage (or vegetarian alternative)

1/4 cup bell pepper, finely chopped

1/4 cup onion, finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil or butter

1/4 avocado, sliced (for serving)

Salsa or hot sauce (for dipping)

Instructions
 

Scrambling the Eggs: In a medium bowl, whisk together the eggs, salt, and black pepper. In a non-stick skillet, heat 1 tablespoon of olive oil or butter over medium heat. Pour in the egg mixture and scramble until cooked through but still creamy, approximately 2-3 minutes. Remove from heat.

    Preparing the Filling: To the scrambled eggs, add the crumbled sausage, chopped bell pepper, and onion. Stir gently to combine all ingredients evenly. Set aside to cool slightly.

      Assembling the Quesadilla Pockets: Lay one tortilla on a clean surface. Spoon a generous amount of the egg and filling mixture onto half of the tortilla, then sprinkle with a tablespoon of shredded cheese. Fold the tortilla over to create a pocket and press down gently to seal.

        Cooking the Quesadilla: In the same skillet used for scrambling the eggs, add a little more oil or butter if necessary. Place the folded quesadilla in the skillet and cook over medium heat for 2-3 minutes on each side, or until the tortilla is golden-brown and the cheese has melted. Remove from the skillet and repeat with the remaining tortillas.

          Serving: Cut each quesadilla pocket into wedges and serve warm. Garnish with avocado slices and serve with salsa or hot sauce on the side for dipping.

            Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 2-4 servings