• 1 tablespoon olive oil, divided
  • 2 large Eggland’s Best eggs
  • 2 (8-inch) tortillas of choice (whole grain, gluten free, flavored, etc.)
  • ½ cup shredded cheddar cheese, divided
  • ½ cup mashed roasted sweet potato (or butternut squash)
  • ¼ cup mild or medium diced roasted green chile


Add EB eggs to a bowl with a few teaspoons of water (this helps keep them fluffy and moist) and whisk until well combined. Add ½ tablespoon olive oil to a large skillet and place over medium-low heat. Add eggs and scramble, cooking until just done. Remove eggs from pan and transfer to a plate.
Next add in ½ tablespoon of oil and place the same skillet over medium heat. Add 1 tortilla, then sprinkle ¼ cup shredded cheese, followed by mashed sweet potato, green chile, scrambled eggs, remaining ¼ cup cheese, and your second tortilla. Cook for 2 minutes or until golden on one side, then flip quesadilla and cook on the remaining side until nice and golden. Transfer to a cutting board and use a pizza cutter to cut into triangles. Serve with avocado, yogurt and salsa if desired. Serves 2.

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