Loaded Breakfast Quesadilla (Plant-Based & Dairy-Free)

Recipe Credit: Dinorah Rodríguez @itsdinorah Ever since I used the Jack & Annie Grounds in my Vegan Dominican Pastelón recipe (on Whisk) I knew I wanted to spice them up to make them for breakfast. This is my take on a breakfast maple sausage and breakfast burrito except I made it easier by turning it into a plant-based dairy-free quesadilla. I’m not vegan but I’m shifting towards a more plant-based lifestyle. As always recipe video on my Instagram and TikTok @itsdinorah

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Step 1

In a skillet heat 2 Tsp of avocado oil on medium heat and add frozen veggie grounds

Step 2

Add spices and stir, cover for 3 minutes.

Step 3

Add maple syrup and stir

Step 4

Caramelize for a minute and it’s done

Step 5

Warm through and crisp up in a skillet, no oil necessary

Step 6

Break up into mouth size pieces and it’s done

Step 7

In a skillet heat 2 Tsp of avocado oil on medium heat and add 1/3 cup of just egg, plant based eggs

Step 8

Cook on both sides. I prefer an omelet shape but these eggs scramble beautifully as well.

Step 9

In a skillet heat 1/2 Tsp of avocado oil on medium heat, warm the tortilla on both sides for about 30 seconds each side

Step 10

Add non dairy Colby jack cheese, just eggs, veggie grounds and hash brown pieces to one half of the tortilla

Step 11

Fold tortilla and brown on both sides for about 1.5 minutes per side

Step 12

Mix truffle and ketchup together, serve along side loaded quesadilla and enjoy