Both of my kids liked eggs when they were little. I still remember my daughter's little fingers plucking chunks of scrambled egg from her high chair tray and at one point in time her love of deviled eggs rivaled my own- even my picky son would eat them snuck into a grilled cheese sandwich as a toddler.
I have no idea what went wrong, but they've both been turning their noses up at eggs for years now.
Me?
I'll take them scrambled, fried, hard-boiled, frittata-d, omelette-fied, poached, and pretty much any other way they can be prepared short of over-easy or sunny side up.
I had the chance to work with Smithfield again (I love working with Smithfield! Such a fabulous brand and quality product. Remember those Spicy Smoked Back Ribs with Maple Glaze I made with them a few years ago? That sauce is still my go-to BBQ sauce recipe!) for Allrecipes last month and this time the recipes focused on their yummy ham and were more breakfast-oriented.
Lets just say I fully expected that my husband and I would be the only people in the house to enjoy starting our day with one of Smithfield's delicious recipes given my children's bents against eggs.
Yet somehow, I was wrong.
It turns out the scents of ham and crisping tortillas are all it takes to entice my daughter to the egg side.
I went with Smithfield's Ham, Egg, and Cheese Quesadillas and within minutes she had been lured into the kitchen. Then after years of being an egg tee-totaler, she asked for one.
I know- I was shocked too!
So really, these are a super simple breakfast. It's a quesadilla with ham and scrambled eggs. Hard to go wrong with that! Quick, easy, and definitely satisfying. I enjoyed mine with sour cream and salsa, but they're good sans sauce too.
You could use any Smithfield ham and cube it, but I love to buy the packages of pre-cubed Smithfield ham. I know it just takes seconds to chop up ham, but there's something about having a package of ham cubes that entices me to cook with them often. I really like that when I have them in my fridge I'm much more likely to make myself a salad because they're already prepped and ready to toss in there. I've been buying them for quite awhile so I was really excited to see them listed as an ingredient in this dish.
These quesadillas are a fabulous base dish. They're wonderful as-is, but you could easily add in whatever breakfast-y ingredients you like. I think next time I make them I'll add some sautéed veggies into the mix!
1. Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
2. Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield(R) cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
3. Repeat with remaining ingredients to make 5 more quesadillas.
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