Pepper Jack Cheese & Egg Breakfast Quesadilla

This savory quick-scratch recipe packs 16 grams of protein per serving and is sure to be a fan favorite. Whole grain tortillas filled with creamy pepper jack cheese and eggs served hot and with sides of salsa make for an easy grab n’ go option. This recipe is ideal for same-day service.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

View the Step-By-Step Instructional Video

Instructions

1. Day before service, thaw eggs in refrigerator overnight.
2. Preheat convection oven to 375°F.
3. Prepare full size sheet pan with pan release. Place tortillas evenly on sheet pan, edges overlapping. Each sheet pan can hold up to 12 tortillas.
4. Spray a 2” deep steam table pan with pan release. Add eggs to pan. Steam for about 5 minutes or until set.
5. While eggs are cooking, in a large bowl, combine cheddar and pepperjack cheese.
6. Remove eggs from steamer and scramble with whisk. Heat to 155°F or above for at least 15 seconds.
7. Add cheese to scrambled egg pan. Use a spatula to fold until combined and cheese is evenly distributed.
8. Using a #8 disher, portion egg mixture to cover half of each tortilla. Fold in half.
9. Spray tops of quesadillas with pan release. Bake for 10 minutes or until golden brown and heated through. Heat to 165°F or higher for at least 15 seconds.
10. While quesadillas are cooking, use a #30 disher to place 2 tbsp salsa in 2 oz cups to offer as a condiment during service. Offer sour cream as a condiment. Hold and serve at 135°F or higher.

Recipe by Dairy Max.