If you love lasagna but don’t always feel up to making a complicated version, this Tomato Lasagna is the perfect solution. It’s a beautifully simple, meat‑free dish made with layers of tender pasta, a rich homemade tomato sauce, creamy béchamel, and plenty of cheese. The flavors are clean, comforting, and wonderfully satisfying — proof that you don’t need a long list of ingredients to make something truly delicious.
This recipe comes together easily, uses everyday pantry staples, and bakes into a golden, bubbling dish that’s perfect for weeknights or relaxed weekend meals. Serve it with a salad and garlic bread, and you’ve got a cozy, crowd‑pleasing dinner everyone will love.
Oh, I do love a good lasagna. Often we will stop ourselves from making it as it can be a somewhat complicated dish, but this simple lasagna can be whipped up any time and what I love most about it is the simplicity of flavors.
A simple tomato sauce, layered with bechamel and cheese . . . amongst sheets of pasta, and baked until golden. It is so good. And it is the simplicity of the flavors which make it even more delicious.
There is no meat in this dish and I can promise you you won't miss having any meat in this dish at all. The richness of that luxurious bechamel more than makes up for any lack . . . and the tomato sauce . . . simple and yet sublime.
My ex sister-in-law used to make a lovely meaty lasagna, but it was very expensive to make once you bought all of the ingredients required. This meatless version is every bit as delicious and a lot more economical!
With some garlic bread and a salad on the side, this is truly Divine.
INGREDIENTS NEEDED
TO MAKE TOMATO LASAGNA
It looks like a bit of a lengthy list, but most of these things are store cupboard ingredients and things that most of us have around a lot of the time.
For the Tomato Sauce:
- 2 TBS good quality olive oil
- 3 cloves of garlic, peeled and mashed slightly
- 3 (14-oz) tins of chopped tomatoes in their own juice (I like to use a good Italian brand)
- about a dozen or so torn basil leaves
- salt and black pepper to taste
For the Bechamel Sauce:
- 1/2 cup (125g) butter
- 1/2 cup plus 2 TBS (85g) plain flour
- 5 cups (2 pints) of whole milk, warmed
- freshly grated nutmeg
- salt and black pepper to taste
You will also need:
- 12 ounces (3/4 pound) of fresh lasagna sheets
- 3 ounces (85g) freshly grated Parmesan Cheese
- 6 ounces (170g) grated mozzarella or a mixture of mozzarella, cheddar, fontina, etc. (In other words which cheese you are in the mood to eat, or what you have on hand)
- butter to dot or additional Parmesan to sprinkle (optional)
Use the best quality and freshest ingredients that you can afford to buy. Good quality Italian tomatoes. Whole milk and full fat cheeses. A good quality fresh lasagna noodle. (Usually found in the chiller section of the grocery store.) Fresh basil is best, but no worries, you can also use dried.
HOW TO MAKE TOMATO LASAGNA
A simple dish which requires the making of two sauces. After that it is a simple matter of layering and baking.
- For the sauce, place the oil in a saucepan and heat it until fairly warm. Add the garlic and cook until it becomes quite fragrant. (Don't let the garlic brown.)
- Add the tomatoes and a good pinch of salt. Bring to the boil and then reduce the heat to a simmer. Cook for about 20 minutes or so until it resembles a sauce. Add the basil and 1 cup of hot water towards the end of the cooking time. (It should be quite thick. Just add enough of the hot water to give you a sauce which is the consistency you want.)
- Puree until smooth with a stick blender, or very carefully in a regular blender. (You can either leave the garlic in, or remove it as you wish.) Taste and adjust seasoning, adding salt and some pepper if required. (I usually leave the garlic in for more flavor.)
- To make the bechamel, melt the butter in a saucepan and then whisk in the flour. Cook for several minutes over low heat and then slowly whisk in the warm milk. (Don't be in a rush.)
- Cook and stir until the sauce thickens and is smooth. Season with salt, pepper and a bit of freshly grated nutmeg to taste. Cook for an additional 5 minutes or so on low heat, until you have a very thick and smooth sauce. Set aside. (Use a medium-low heat to begin with and then reduce to low.)
- Pre-heat the oven to 180*C/350*F. Butter a deep 8 1/2 by 12 inch baking dish. Drizzle the bottom with some of the bechamel. (Just enough to coat the bottom of the dish lightly.)
- Put a slightly overlapping layer of the lasagna sheets over the bechamel. Dollop with some of the tomato sauce, spreading it out. Dollop another two hefty spoonful's of bechamel over top and then a layer of the cheeses.
- Add another layer of lasagna, and then repeat with the tomato, bechamel and cheese as before, and then again, repeating the layers one more time, finishing with a final layer of lasagna and a few tablespoons of tomato sauce and a good portion of bechamel. You can sprinkle with some additional parmesan cheese if you desire, or dot with some butter.
- Place in the heated oven and bake for about 30 minutes, until it is bubbling and golden brown on top. Let sit for 5 to 10 minutes before cutting into squares to serve.
The sauce is quite simple . . . just tinned tomatoes, infused garlic olive oil, basil and seasoning, simmered together until all of the flavors have melded beautifully together. You could not ask for a nicer dish. Of course you can make some additions as per your own preferences . . . some cheese, perhaps a dollop or two of pesto, wilted spinach . . . but I like to keep it simple. Why mess with perfection??
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients together before you begin so that you don't leave anything out by accident.
- Use the best quality canned Italian Tomatoes that you can find. There really is a difference in the flavor.
- Use whole milk and full fat cheeses.
- Use fresh lasagna sheets if possible
FREQUENTLY ASKED QUESTIONS
CAN THIS RECIPE BE MADE AHEAD OF TIME?
You can certainly make it ahead of time. You can either cook it ahead and then save it in the refrigerator, ready to reheat, or you can do everything up to the point of baking it, again saving it, covered, in the refrigerator, ready to bake as per the recipe instructions. I would remove it from the refrigerator half an hour before you wish to bake it.
CAN I ADD MEAT TO THIS RECIPE?
If you really feel that your family would prefer some meat in this, by all means. Add a pound of ground beef, turkey, chicken or Italian sausage which you have browned to the tomato sauce before simmering.
CAN I USE DRIED BASIL?
Fresh basil is best but if you don't have any feel free to use dried basil leaves, about 1 tsp. or to your own taste.
MUST I USE WHOLE MILK FOR THE BECHAMEL?
You can use a lower fat milk but do bear in mind that the higher fat milk will give you a much richer and more indulgent sauce.
CAN THIS BE FROZEN?
Yes, you can freeze this, either before or after baking. Wrap in some cling film and then in a layer of foil. Label and date. This will keep frozen for up to three months. Thaw in the refrigerator overnight before baking either as per the recipe instructions (if unbaked) or heated through thoroughly (if already baked.)
CAN THIS RECIPE BE CUT IN HALF?
Yes, you can certainly cut this recipe in half. Cook and bake times will remain approximately the same, but you will need a smaller baking dish. If you are wanting smaller amounts however, I recommend baking the full recipe and dividing it between two baking dishes and freezing one, unbaked, for future use.
A FEW OTHER PASTA RECIPES TO ENJOY
We love pasta in this house. Pasta makes for a delicious and hearty meal and is economical in many cases as well as being very versatile.
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
SPAGHETTI FRANCISCO - A baked meal in one which is great for covered dish suppers and pot lucks. You can also divide it between two casserole dishes and freeze one for later. The original recipe came from Sunset Magazine. I have been baking this old favorite for my family for many, many years, always to accolades.
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Yield: 6 to 8 servings
Tomato Lasagna
Prep time: 30 MinCook time: 30 MinInactive time: 10 MinTotal time: 1 H & 10 M
This is simple, uncomplicated, straightforward and delicious. A delicious tomato sauce, with some cheese, lasagna sheets and a good bechamel. You can dress it up by adding some different cheeses, such as goat's cheese, or a few dollops of pesto, or some grilled vegetables between the layers. What you have here is a canvas to write your own story upon.
Ingredients
For the Tomato Sauce:
- 2 TBS good quality olive oil
- 3 cloves of garlic, peeled and mashed slightly
- 3 (14-oz) tins of chopped tomatoes in their own juice (I like to use a good Italian brand)
- about a dozen or so torn basil leaves
- salt and black pepper to taste
For the Bechamel Sauce:
- 1/2 cup (125g) butter
- 1/2 cup plus 2 TBS (85g) plain flour
- 5 cups (2 pints) of whole milk, warmed
- freshly grated nutmeg
- salt and black pepper to taste
You will also need:
- 12 ounces (3/4 pound) of fresh lasagna sheets
- 3 ounces (85g) freshly grated Parmesan Cheese
- 6 ounces (170g) grated mozzarella or a mixture of mozzarella, cheddar, fontina, etc. (In other words which cheese you are in the mood to eat, or what you have on hand)
- butter to dot or additional Parmesan to sprinkle (optional)
Instructions
- For the sauce, place the oil in a saucepan and heat it until fairly warm. Add the garlic and cook until it becomes quite fragrant.
- Add the tomatoes and a good pinch of salt. Bring to the boil and then reduce the heat to a simmer. Cook for about 20 minutes or so until it resembles a sauce. Add the basil and 1 cup of hot water towards the end of the cooking time.
- Puree until smooth with a stick blender, or very carefully in a regular blender. (You can either leave the garlic in, or remove it as you wish.) Taste and adjust seasoning, adding salt and some pepper if required.
- To make the bechamel, melt the butter in a saucepan and then whisk in the flour. Cook for several minutes over low heat and then slowly whisk in the warm milk.
- Cook and stir until the sauce thickens and is smooth. Season with salt, pepper and a bit of freshly grated nutmeg to taste. Cook for an additional 5 minutes or so on low heat, until you have a very thick and smooth sauce. Set aside.
- Pre-heat the oven to 180*C/350*F. Butter a deep 8 1/2 by 12 inch baking dish. Drizzle the bottom with some of the bechamel.
- Put a slightly overlapping layer of the lasagna sheets over the bechamel. Dollop with some of the tomato sauce, spreading it out. Dollop another two hefty spoonful's of bechamel over top and then a layer of the cheeses.
- Add another layer of lasagna, and then repeat with the tomato, bechamel and cheese as before, and then again, repeating the layers one more time, finishing with a final layer of lasagna and a few tablespoons of tomato sauce and a good portion of bechamel. You can sprinkle with some additional parmesan cheese if you desire, or dot with some butter.
- Place in the heated oven and bake for about 30 minutes, until it is bubbling and golden brown on top. Let sit for 5 to 10 minutes before cutting into squares to serve.
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If you’ve only ever made custard from a packet, you’re in for a real treat. Proper homemade custard is smooth, silky, and full of rich vanilla flavor. It’s surprisingly simple to make, and it turns even the most humble dessert into something special. With just a few basic ingredients and a gentle hand at the stove, you can create a traditional custard that’s perfect for pouring over puddings, cakes, crumbles, or enjoying all on its own.
This step‑by‑step tutorial shows you exactly how to make custard from scratch, with tips to help you get the perfect texture every time.
Custard was not something I had ever had before I moved over to the U.K. I had made puddings of course, North American style, but not custard. On one of my first visits to a restaurant in England I was asked did I want custard with my dessert. This seemed very foreign to me.
Almost all of their warm desserts, pies, etc. are served with lashings of warm custard to drizzle over top. Generally speaking custard is used as a sauce there, rather than a pudding. Rich with cream, milk and egg yolks, not too sweet, thick and indulgent, and slightly flavored with vanilla.
You can, of course, buy custard powder to make a quick version, which is good, but it doesn't hold a candle to the flavor and indulgence of the real thing.
I don't find it all that difficult to make proper custard from scratch. A bit time consuming, perhaps, but not hard at all. If you bear in mind that the best things in life are more than worth waiting for, then you'll be okay. This is not a sauce you can rush.
This is enjoyed over warm cakes, puddings (think Sticky Toffee), and with roasted rhubarb or sliced bananas, which is how we enjoyed it today.
INGREDIENTS NEEDED
TO MAKE PROPER CUSTARD FROM SCRATCH
Simple ingredients put together in a very simple way. Patience is the key here.
- 2 cups (480ml) of full fat milk
- 2 1/4 cups (540ml) of double cream
- 6 TBS caster sugar (fine granulated sugar)
- 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
- 8 large egg yolks
Using full fat milk and heavy (Whipping) cream will give you the best results and a lovely rich flavor and consistency.
Caster sugar is a finely granulated sugar, used widely for baking and desserts in the U.K. It is known for it's ability to melt perfectly into the other ingredients. You could use regular granulated sugar, but you will need to stir your mixture well to make sure it has completely dissolved.
You could use vanilla extract, but do use pure so as to avoid an artificial flavor.
Do not be tempted to use the whole egg. It simply won't work. You can freeze the whites in ice cube trays, ready to use in recipes which require a lot of whites such as angel food cake, pavlova or meringues.
HOW TO MAKE
PROPER CUSTARD FROM SCRATCH
If you follow the directions to the letter you should have a great custard sauce at the end!
- Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse. (Do not allow to boil.)
- Whisk the egg yolks together with the remaining sugar until light in color. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously. (Don't be in a rush to add the hot mixture or you may end up with scrambled eggs.)
- Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavor as well.)
- Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon. (You can also check for doneness easily using a metal spoon. If you dip the spoon into the custard and then pull your finger through it on the back of the spoon, it should leave a very clear draw.)
- Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug. (I always strain mine twice just to be sure.)
- Serve hot or cold.
The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe thoroughly before beginning so that you are familiar with everything needed and required to make this recipe.
- Assemble all of your ingredients before you begin so nothing gets accidentally left out.
- When heating the milk to infuse it, don’t over heat it! Bring it just up to the boil then remove from the heat.
- Don't be in a rush. Haste makes waste.
- Stir the custard mixture constantly when cooking to help prevent lumps.
- If you do get lumps, whisk vigorously to get rid of them.
- If your custard comes out a bit too thick, you can whisk in a bit of additional milk or cream to thin it.
FREQUENTLY ASKED QUESTIONS
MUST I USE WHOLE MILK AND HEAVY CREAM?
Yes, there is no suitable substitute for either one if you want delicious results.
CAN'T I JUST USE THE WHOLE EGG INSTEAD OF JUST THE YOLKS?
CAN I USE MORE EGG YOLKS FOR A RICHER CUSTARD?
CAN THIS BE MADE IN ADVANCE AND REHEATED?
CAN THIS BE FROZEN?
Yes you can freeze this. It may separate a bit, but can simply be whisked back together while reheating gently over simmering water. Pour into airtight freezer containers, label and date. Use within 3 months. Thaw in the refrigerator overnight before using.
DESSERTS THAT GO WELL WITH CUSTARD
Other than roasted rhubarb or sliced bananas or other fruits, custard goes very well with many British Puddings/Desserts. Here are a few you might enjoy!
EVES PUDDING - A delicious British Pudding with a sweet apple base, topped with a lush cake batter, baked to scrumptious perfection. Spoon out into bowls while hot and apply lashings of warm custard!
STEAMED GINGER PUDDING - A cake type of dessert which is steamed in a pudding basin for a period of time, turned out and then served with a delicious ginger sauce or custard ladled over top. moist and delicious and filled with lovely chunks and bits of candied ginger. Golden syrup on the top soaks into the cake as it cooks creating a type of a glaze that is very moreish.
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Yield: Serves 4 to 6
Proper Custard
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
You can call it many names . . . creme de la vanille, creme anglaise . . . it matters not. It's all vanilla custard and it is wonderfully delicious when properly made and homemade. Its a lot easier to make than you might suppose!
Ingredients
- 2 cups (480ml) of full fat milk
- 2 1/4 cups (540ml) of double cream
- 6 TBS caster sugar (fine granulated sugar)
- 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
- 8 large egg yolks
Instructions
- Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse.
- Whisk the egg yolks together with the remaining sugar until light in colour. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously.
- Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavour as well.)
- Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon.
- Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug.
- Serve hot or cold.
Notes
The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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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.
One of my favorite pieces of kitchen equipment is my waffle maker. I have a heart shaped one that I use a lot, I also used to have one that does waffle fingers. A waffle maker is a very handy piece of kit to have in your kitchen and not just for making waffles!
Grilled sandwiches are really nice done in a waffle iron . . . you get all of those lovely crispy crevices to enjoy. I love crispy cheese. You can do potato waffles in them, and all sorts. Today I made breakfast quesadillas in them and they turned out fabulous!
They are really easy to make. Scrambled eggs, onions, peppers, crisp bacon, cheese. All layered between two buttered flour tortillas and waffled until crisp and golden brown!
I love their crisp buttery edges and dimples. They are incredibly moreish. These make a beautiful breakfast served with your favorite quesadilla toppings and maybe a few cheeky hashbrowns on the side for those with hearty appetites!
INGREDIENTS NEEDED
TO MAKE
BREAKFAST WAFFLE QUESADILLAS
There is nothing overly complicated about these tasty breakfast quesadillas. They are fabulously tasty. Any toppings are optional.
- 6 large eggs
- 1/4 cup (60ml) milk
- 4 TBS each finely chopped red, green and yellow pepper
- 1 small onion, peeled and finely chopped
- salt, black pepper and pepper sauce to taste
- 1 1/2 cups (180g) grated cheese
- 6 slices streaky bacon cooked
- 4 (8-inch wheat tortillas)
- butter or cooking spray
To serve:
- guacamole, sour cream, salsa, etc. as desired
We get our eggs from a farm on the mountain up in Tremont. Peltons. They have beautiful eggs and are a great price and very fresh. Quite often they will be double yolkers.
Make sure you chop all of your vegetables quite finely. You don't want big chunks in this. I like to soften them a bit before adding them to the remaining ingredients. You can do this in one of two ways. Put them in a bowl, cover with plastic cling film, vent and cook in the microwave for several minutes. Or, two, sauté them in a bit of butter in a skillet until softened.
Use a good quality cheese and one with great melting properties. You can use a Tex Mex blend for this for even more spice!
I find it better to cook my bacon until it is not quite crisp for these. It works and tastes better. Not a fan of bacon? Use some cooked and crumbled sausage in it's place.
HOW TO MAKE
BREAKFAST WAFFLE QUESADILLAS
A simple to make breakfast option that everyone enjoys. You could even use gluten free tortillas if you wished.
- 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.)
- 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.)
- Brush one side of each tortilla with some butter or spritz with cooking spray. (I prefer butter myself.)
- Heat your waffle iron according to the manufacturers instructions.
- 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.)
- Close the waffle iron and toast until golden and the cheese is melted.
- Keep warm in the oven and repeat with the remaining ingredients.
- Cut both quesadillas into quarters and serve hot with your favorite toppings or fixings.
HINTS AND TIPS FOR GREAT WAFFLED QUESADILLAS
- 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.
FREQUENTLY ASKED QUESTIONS
WHAT SIZE TORTILLAS DO YOU USE?
I used small 8-inch tortillas. Soft wheat ones. You could also use whole wheat ones for more fiber.
CAN THESE BE MADE AHEAD?
You could certainly make the scrambled eggs and cook the bacon up to 24 hours ahead of time. I don't recommend putting the quesadillas together until you are ready to cook them. These are best served fresh.
WHAT KIND OF CHEESE DO YOU RECOMMEND USING?
You can use any kind of melty cheese in these. A medium cheddar or a Monterey Jack are both great cheeses to use. You could even use a Tex Mex cheese blend for more flavor and a hint of spice.
HOW CAN I STORE ANY LEFTOVERS?
Store any leftovers in a covered container in the refrigerator for up to three days. Reheat in an oven at 350*F/180*C for 5 to 7 minutes until heated through. I have never frozen them so I cannot say how successful this would be.
A FEW OTHER EGG BREAKFAST IDEAS
FOR YOU TO EXPLORE AND ENJOY
We love to enjoy eggs on occasion and truth be told, having them for supper is what we normally do or as a late breakfast at the weekend. Here are a few other favorite ways we enjoy preparing and eating them.
INA GARTEN'S SMASHED EGGS ON TOAST - Get it right and you have some really delicious jammy textured eggs to enjoy on your buttery crisp toast. Only one step further than a poached egg really, but better because there is no water to drip on and soggy up your toast.
BAKED FRENCH EGGS - Rich and indulgent their preparation is based on an old French Technique of baking eggs in cream in the oven. Rich and indulgent, yes, but also very delicious. In France they call these Ouefs en Cocotte (Eggs in pots), and they are so simple to make. They are perfect for serving to as few or as many people as you wish to feed. For breakfast or for a simple supper dish.
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Yield: 4 servings
Breakfast Waffle Quesadillas
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
I love stretching the limitations of my waffle maker and this is one of the most delicious ways yet! Scrumptious!
Ingredients
- 6 large eggs
- 1/4 cup (60ml) milk
- 4 TBS each finely chopped red, green and yellow pepper
- 1 small onion, peeled and finely chopped
- salt, black pepper and pepper sauce to taste
- 1 1/2 cups (180g) grated cheese
- 6 slices streaky bacon cooked
- 4 (8-inch wheat tortillas)
- butter or cooking spray
To serve:
- guacamole, sour cream, salsa, etc. as desired
Instructions
- Beat the eggs together with the milk, onions, peppers, salt, pepper and hot pepper sauce, until well combined.
- 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.
- Brush one side of each tortilla with some butter or spritz with cooking spray.
- Heat your waffle iron according to the manufacturers instructions.
- 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.
- Close the waffle iron and toast until golden and the cheese is melted.
- Keep warm in the oven and repeat with the remaining ingredients.
- Cut both quesadillas into quarters and serve hot with your favorite toppings or fixings.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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