Shredded Beef Breakfast Quesadillas
Those traditional breakfasts, and roast recipes are feeling a bit tired. We've all had pot roast, roast beef, and stew. We live in a time of adventure in our dining. So what do you do with those same cuts? Here's a way to spice up your breakfast and eat those roasts that you have no idea how to use.
INGREDIENTS:
- 16 ounces cooked beef, shredded or chopped into bite size pieces
- 12 large eggs, slightly beaten
- 12 medium flour tortillas (alternative flour options welcome)
- 4 cup shredded Mexican blend cheese
- 1 can diced tomatoes and chilis, drained
- 1 packet taco seasoning
Toppings (optional): Sour cream, salsa, chopped cilantro, guacamole, taco sauce
COOKING:
- Overnight, cook shreddable roast in crock pot on medium/high heat for 8 hrs. Separate about 1/3 of the beef for quesadillas and shred it. Reserve the rest for another recipe.
- Heat large nonstick skillet over medium high heat until hot. Add beef and eggs; cook and stir until eggs are scrambled. Add can of tomatoes and chilis, and season with taco seasoning.
- Top each of two flour tortillas with cheese. Evenly divide beef mixture between two tortillas. Top each with half of the remaining cheese. Place remaining two tortillas on top.
- Wipe out skillet. Heat skillet over medium heat until hot. Cook quesadillas, one at a time, 2 minutes or until tortilla is lightly browned. Turn and continue cooking 1 to 2 minutes. Cut each quesadilla into wedges. Serve with toppings, if desired.
Note, if you use a roast or brisket point, there will likely be 2lbs of meat leftover. Check out some of our other roast recipes @ to use the rest of your roast