Mushroom & Goats Cheese Breakfast Quesadillas
Quesadillas? For breakfast? Yup. This quick recipe is crammed with mushroom, spinach, goats cheese and cheddar. Stack 'em up high and serve with a fried egg on top. Foolproof!
- 1 shot olive oil
- 200 g wild mushrooms
- 1/2 tbsp butter
- 2 sprigs thyme
- 1 handful spinach
- 4 large tortilla wraps
- 100 g cheddar cheese
- 50 g goats cheese
- 1 tbsp olive oil
- 2 fried eggs to serve
Cook The Mushrooms
Heat a frying pan over a high heat, add the oil and add the mushrooms and leave them to brown for a few minutes before tossing and adding the butter and the leaves of the thyme.
Let the butter foam up and brown the other side of the mushrooms, then remove from the heat and add the spinach.
Season with salt and pepper, stir it in and let it wilt.
Lay out a tortilla and sprinkle with quarter of the cheddar cheese and top with an even layer of mushroom and spinach mix. Then top with more cheddar and half of the goats cheese.
Fry The Quesadillas
Place another tortilla on top and fry in a shallow frying pan with the second tablespoon of oil, turning once, until crisp.
Repeat for another quesadilla.
Serve With Eggs
Cut the quesadillas into quarters and stack them, topping each stack with a fried egg.
Season with salt and pepper and serve!
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