Mushroom Smoked Gouda Breakfast Quesadillas (Print Version)

Savory quesadillas combine scrambled eggs, sautéed mushrooms, and smoky Gouda in crisp tortillas.

# What You’ll Need:

→ Vegetables

01 - 7 ounces cremini or button mushrooms, sliced
02 - 1 small shallot, finely chopped
03 - 1 tablespoon fresh chives, chopped (optional)

→ Dairy & Eggs

04 - 4 large eggs
05 - 4 ounces smoked Gouda cheese, shredded
06 - 2 tablespoons whole milk
07 - 2 tablespoons unsalted butter

→ Pantry

08 - 4 large flour tortillas (8-inch diameter)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Optional Garnishes

11 - Salsa
12 - Sour cream
13 - Avocado slices

# How to Make It:

01 - Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add chopped shallot and sliced mushrooms, sautéing for 5 to 7 minutes until mushrooms are golden and moisture has evaporated. Season with salt and pepper. Transfer contents to a plate and wipe skillet clean.
02 - In a mixing bowl, whisk together eggs, whole milk, and a pinch each of salt and pepper until homogeneous. Melt remaining tablespoon of butter in the same skillet over medium-low heat. Add egg mixture and cook gently, stirring frequently, until just softly set, about 2 to 3 minutes. Remove from heat to avoid overcooking.
03 - Lay out flour tortillas on a work surface. Distribute scrambled eggs, sautéed mushrooms, and shredded smoked Gouda over one half of each tortilla. Sprinkle with chopped chives if desired. Fold tortillas over to create half-moon shapes.
04 - Place a large nonstick skillet or griddle over medium heat. Cook quesadillas in batches, 2 to 3 minutes per side, until tortillas are golden and crisp and cheese has fully melted.
05 - Slice each quesadilla into wedges and serve immediately with salsa, sour cream, or avocado slices as desired.

# Additional Tips::

01 -
  • Uses simple supermarket ingredients you probably already have
  • Protein rich and keeps you full much longer than most grab and go breakfasts
  • Easy to customize with favorite vegetables and cheeses
  • Works for meal prep and reheats beautifully
  • Smoked Gouda brings a campfire flavor that feels indulgent even on busy days
02 -
  • High in protein and fiber so it keeps you satisfied longer
  • Vegetarian and simple to make gluten free with the right tortillas
  • This recipe freezes and reheats without losing flavor or texture
03 -
  • Let mushrooms brown fully to draw out their best flavor resisting the urge to stir constantly
  • Shred your own cheese from a block so it melts perfectly no powdery coating
  • Wipe your skillet clean between steps to prevent burned bits from getting into the eggs or tortillas
  • Never overcook your eggs Stop cooking when they are still a little glossy for ultimate creaminess
  • If you love spice sprinkle in a pinch of smoked paprika with the mushrooms before sautéing

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