If you’re looking for a quick breakfast that feels a little playful, these Breakfast Waffle Quesadillas are a great option. They’re simple to make, kid‑friendly, and perfect for busy mornings when you want something warm and satisfying without a lot of prep. Crisp buttery dimpled tortillas, melted cheese, scrambled eggs, and crispy bacon come together in just minutes, creating a delicious handheld breakfast everyone will love.

This recipe is ideal for weekends, brunch, or even breakfast‑for‑dinner. It’s easy, customizable, and a fun way to switch up your usual morning routine.

1. Beat the eggs together with the milk, onions, peppers, salt, pepper and hot pepper sauce, until well combined. (I like to soften my onions and peppers first by either cooking them in the microwave or sautéing them lightly. This helps to prevent them from releasing too much moisture into the eggs.)
2. Add a knob of butter to a skillet and heat over medium heat. Once the butter starts to foam add the egg mixture. Scramble, folding over and over, using a rubber spatula, until cooked through. (I like the eggs softly scrambled, not dry. As they will be cooking further in a waffle iron this helps to prevent them from being overcooked.)
3. Brush one side of each tortilla with some butter or spritz with cooking spray. (I prefer butter myself.)
4. Heat your waffle iron according to the manufacturers instructions.
5. Place one tortilla onto the bottom of the waffle iron, buttered side down. Top with a quarter of the cheese. Spread half of the scrambled egg over top and lay 3 of the slices of streaky bacon on top. Top with another quarter of the cheese and another tortilla buttered side up. (Don't overfill. Too much cheese and you have an oily finish. You don't want things leaking out of your tortillas and creating a mess.)
6. Close the waffle iron and toast until golden and the cheese is melted.
7. Keep warm in the oven and repeat with the remaining ingredients.
8. Cut both quesadillas into quarters and serve hot with your favorite toppings or fixings.

• Use a non-stick waffle iron and spray it well with non-stick cooking spray before you begin.
• Sauté your fresh vegetables until soft before adding them to the eggs. This will help them to release any water and prevent your eggs from being watery.
• Make sure your bacon is not cooked too crispy.  Semi-crisp bacon works better.
• Don't be tempted to overstuff your tortillas. This is a case where less is more.
• You will know they are done when the waffle marks are golden brown and the edges are crisp.
• Use a non-stick cooking spray and a rubber spatula to protect your waffle iron from getting scratched and for easy release.

1. Preheat the oven to 450*F/230*C/ gas mark 7. Take a lipped quarter sheet pan (13 by 9 inches) and line it with some baking paper. Spray the baking paper with some cooking spray. Set aside. (I crumple up the paper really well and then uncrumple it. This usually makes the paper fit the baking pan perfectly without any folding, etc.)
2. Whisk the brown sugar, maple syrup and cinnamon together for the swirl in a small bowl. Set aside. (The mixture will be really thick at first but loosens up a bit upon standing.)
3. Whisk the flour, soda, baking powder, sugar and salt together in a bowl. (This helps to distribute the leavening evenly throughout.)
4. Whisk the egg, milk and buttermilk together in a beaker. Add all at once to the dry ingredients and mix everything together just to combine. (Resist the impulse to overmix. A few lumps are desirable.)
5. Spread this batter in the prepared sheet pan. (I use a rubber spatula to get it right to the edges.)
6. Drizzle the cinnamon swirl mixture over top in a decorative manner. (You can get artsy here. I use a small spoon.)
7. Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away. (A toothpick inserted will come out clean.)
8. Remove from the oven.
9. Serve warm, cut into squares with or without some butter on top and additional maple syrup for drizzling. (Delicious!!)

• Check the freshness of your baking powder and baking soda before you start. Make sure it is within date for the perfect rise.
• Whisk all of your dry ingredients together thoroughly to make sure that all of the leavening is evenly distributed.
• Have all of your ingredients at room temperature.
• Try to use real buttermilk if you can. If you must substitute the one where you mix together equal parts of full fat yogurt/sour cream and whole milk is the preferred substitute for real success.
• Do not over mix your batter.  A few lumps are okay.
• If you have the time let your batter sit for about 15 to 30 minutes before using.

• Butter for greasing
• 1/3 cup (75g/3 ounces) pudding rice
• 3 3/4 cups (900ml/1 1/2 pints) full fat milk
• 1 heaped TBS sugar
• 1/2 tsp freshly grated nutmeg

1. You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside. (A shallow wide based dish will give you a nice large surface and allow for a much better result and even cooking of the rice.)
2. Preheat the oven to 320*F/160*C/gas mark 3. (A low temperature allows for the creamiest result. Do not be in a rush.)
3. Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar. (Whisking the sugar into the hot milk until it dissolves helps to distribute it evenly throughout the dish.)
4. Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine. (Make sure it is evenly combined so that you don't have clumps of rice.)
5. Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg. (You can totally leave the nutmeg off if it is something which you don't enjoy.)
6. Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender. (Note that it will thicken even more as it cools.)
7. Serve hot. (You can also serve it cold, but we love it hot with a dollop of syrup or jam on top.)

• Read through the recipe thoroughly before beginning to help familiarize yourself with any ingredients or equipment needed.
• Assemble everything before you begin to help avoid leaving anything out by mistake.
• Use full-fat milk for the best results and the richest flavor. In a recipe where there are very few ingredients, small things like this really matter.
• Use short grained rice such as pudding rice or arborio rice. Long grained rice will not give you the right result.
• Do not be in a rush. The long slow cook is a part of this classic dessert's charm and helps to develop it's unique flavor and texture.