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When it comes to breakfast, few dishes can rival the appeal of a quesadilla. With their warm, crispy tortillas enveloping a melty, flavorful filling, breakfast quesadillas offer a delightful start to the day. They are not only satisfying but also incredibly versatile, allowing you to customize them with your favorite ingredients. Enter the Mini Breakfast Quesadilla Circles—a playful take on the classic dish that’s perfect for busy mornings or leisurely brunches alike.

Mini Breakfast Quesadilla Circles

Start your day with delicious Mini Breakfast Quesadilla Circles, the perfect blend of crispy tortillas and flavorful fillings. These bite-sized quesadillas are versatile and easy to customize with your favorite ingredients like eggs, cheese, and fresh veggies. Ideal for busy mornings or brunches, they pack a nutritious punch and can be dipped in salsa or guacamole for extra flavor. Discover how to make this fun, quick breakfast that is both satisfying and healthy.
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Ingredients
  

4 small flour or corn tortillas

1 cup shredded cheddar cheese

1 cup scrambled eggs (approximately 2 large eggs)

1/2 cup cooked breakfast sausage, crumbled (optional)

1/4 cup diced bell peppers (choose any color you like)

1/4 cup diced onions

1/4 cup fresh spinach, chopped

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper to taste

Cooking spray or a drizzle of olive oil for the skillet

Salsa or sour cream for serving

Instructions
 

Cook the Filling: In a medium skillet, heat a small drizzle of olive oil over medium heat. Add the diced onions and bell peppers, cooking until the onions turn translucent, about 3-4 minutes. If you’re using sausage, mix it in now along with the chopped spinach. Continue to cook for an additional 1-2 minutes, until the spinach is wilted and everything is combined.

    Scramble the Eggs: In a separate bowl, crack and beat the eggs together with garlic powder, cumin, salt, and pepper until well combined. Pour this egg mixture into the skillet with the sautéed vegetables. Stir gently to incorporate everything, cooking until the eggs are fully set and no longer runny. Remove the skillet from heat and set the filling aside.

      Assemble the Quesadillas: Lay your tortillas flat on a clean surface. On one half of each tortilla, sprinkle a layer of shredded cheddar cheese, then add a generous scoop of the egg and vegetable filling. To ensure the cheese melts nicely, top it off with a little more cheese. Fold the tortillas over to create semicircles.

        Cook the Quesadillas: Heat a non-stick skillet or griddle over medium heat. Lightly spray it with cooking spray or drizzle with olive oil. Carefully place the folded quesadillas into the skillet. Cook for about 2-3 minutes on each side or until golden brown and crispy, making sure the cheese melts. Avoid overcrowding; if necessary, cook them in batches.

          Slice and Serve: Once golden and crispy, remove the quesadillas from the skillet and allow them to cool for a moment. Using a biscuit cutter or sharp knife, slice each quesadilla into smaller wedges or circles for easy serving.

            Enjoy: Serve the warm mini breakfast quesadilla circles with a side of salsa or sour cream for dipping. Savor this delicious breakfast delight!

              Prep Time: 15 min | Total Time: 30 min | Servings: 4