Loaded with all the classic Reuben sandwich fixins’ and soft scrambled eggs, these breakfast corned beef quesadillas are fast to whip up and the perfect use for leftover corned beef!
We’re not huge St. Patrick’s day celebrators around here, but you do NOT have to twist my arm to get down with these loaded quesadillas.
Basically it’s everything you love about a Reuben sandwich but MORE! Swapping out the rye bread for a crispy tortilla and throwing some eggs in the chaos to make it breakfast food.
Plus it eliminates those corned beef leftovers you have taking up space in the fridge in the most friggin delicious AND easiest way!
I don’t know about you but these quesadillas are in the works to be breakfast all week.
They TOTALLY qualify as a laidback lunch or dinner food too if you’re into lazy + comfort food for all meals of the day (is it even humanly possible not to be??)
These Corned Beef Quesadillas feature…
- A crisp, buttery flour tortilla base
- Creamy, flavorful homemade Thousand Island dressing
- Tender, salty corned beef slices
- Lots of tangy sauerkraut and gooey Swiss cheese
- Soft, fluffy scrambled eggs
Making the Corned Beef Quesadillas
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Dressing Ingredients – I provide instructions for making a quick homemade Thousand Island dressing in the recipe, but if you’re pressed for time you can use a bottled dressing!
- Eggs – we’re keeping it simple and just doing a quick soft scramble on 8 large eggs.
- Flour Tortillas – you will need 4 (10-in) burrito-sized tortillas for this recipe.
- Swiss Cheese – the classic cheese in Ruebens, but you can also use cheddar, provolone, mozzarella, etc.
- Sauerkraut – I know some people aren’t a fan of it, but it adds an incredible tang to these quesadillas! Feel free to leave it out if you don’t like it!
- Corned Beef – leftover corned beef works amazing in this recipe! Either thinly sliced or shredded both work.
Tips for Cooking the Perfect Quesadilla
First and foremost, make sure you have all your ingredients prepped and the quesadillas filled before you even think about turning on the stove! Quesadillas cook quickly and they can easily burn if you’re not fully ready to babysit the stove.
Another helpful tip is to warm your meat in the microwave before adding it to the quesadillas. This helps you get a head-start on melting the cheese and you won’t have to worry about the meat not being heated through.
Next, cook the quesadillas in batches. I typically cook two at a time in my large 12-in nonstick pan with plenty of space between them. This makes it easier to carefully flip them to the opposite side without the filling falling out.
One last tip I swear by is cooking your quesadillas in butter! This helps brown the tortillas into a perfectly golden and crispy exterior and adds flavor. If you’re cooking your quesadillas in batches, add more butter to the pan after each batch.
- Meat variations: deli turkey, ham, roast beef, or chicken slices. Leftover rotisserie chicken is also great here!
- Cheese variations: cheddar, provolone, mozzarella, Monterey, etc. You can also mix cheeses!
- Sauce variations: mayo, ranch, etc. You can also go sauce-less if you wish!
- Other variations: sliced fresh tomatoes, a handful of baby spinach, sliced avocado, etc.
We’re straight-up just obsessed with these breakfast quesadillas, y’all. They’re so perfectly crisp, buttery, and exploding with fluffy eggs and tender beef.
A little drizzle of extra Thousand Island dressing on top + more nearby for dipping is a MUST with these! You just can’t really go wrong.
Meet your breakfast for the foreseeable future. You aren’t gonna hate this view.
More flavor-packed savory breakfast ideas you’ll love!
- Greek Avocado Egg White Breakfast Tacos
- White Cheddar Bacon Scallion Scones
- Spinach Chickpea Sweet Potato Breakfast Hash
Watch these quesadillas made step-by-step on Google web stories!
Breakfast Corned Beef Quesadillas
Thousand Island Dressing
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon minced yellow onion
- 1 tablespoon sweet pickle relish
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter, divided
- 8 large eggs, lightly beaten
- Salt and pepper to taste
- 4 medium flour tortillas
- 1-1/2 cups shredded swiss cheese
- 3/4 cup sauerkraut, squeezed dry
- 8-10 thin slices cooked corned beef, warmed
- Minced fresh parsley for topping
Thousand Island Dressing
- In a medium bowl, whisk all dressing ingredients until smooth. Season with salt and pepper to taste. Store dressing in fridge until ready to use.
- In a large nonstick pan, melt 1/2 tablespoon butter over medium heat. Add beaten eggs and fold eggs occasionally over medium heat until eggs are a soft scramble. Remove from heat and season with salt and pepper to taste.
- Spread 1 tablespoon Thousand Island dressing on each tortilla. Top half of each tortilla with half of cheese, scrambled eggs, sauerkraut, corned beef, and remaining half of cheese on top. Fold opposite half of quesadilla over to cover filling and create a half-moon shape.
- Heat 1/2-1 tablespoon butter in a large nonstick skillet. Working in batches if necessary (I typically cook two at at time) cook quesadillas 2-3 minutes on each side until golden brown and cheese is melted. Repeat with remaining quesadillas and additional butter if necessary.
- Cut quesadillas into wedges and serve hot with additional Thousand Island dressing drizzled on top and minced parsley. Enjoy!
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