Breakfast Corned Beef Quesadillas

5 from 1 vote

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!

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 526kcal

Ingredients

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

Quesadillas

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

Instructions

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.

Quesadillas

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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