Why gorilla? Because it could probably feed a full-sized gorilla. Probably the Silverback gorilla, during mating season. I bet they are the hungriest then.

See, the LYK could have gone the normal route and called this a “Breakfast Quesadilla”, but it is just so much more than that; therefore, deserving of a better name. A name full of pizzaz, and awesomeness.

And a slight amount of intimidation, because that is what we both felt like after we created it. Intimidated that after we had sliced it in half to share, we still had plates full of food, and left-overs for a another half a serving. Wild!

Also I may just have seen the movie, Rise of the Planet of the Apes, and most likely have monkeys on the mind. I thought I always wanted a pet monkey…until after that movie. Now they are just creepy-- straight up creepy, furry, human-looking creatures, who are injected with a chemical which ends up making them speak and plot destructive things. I will not stand for it, I tell you!

Regardless of my  new found uncertainty with the furry monkey mammal, I am really stoked on these Gorilla Breakfast Quesadillas! They are jam-packed full of flavor, texture, veggies, and comfort food lovin’.

All you have to do is this:

Cook hash browns and eggs. Sautee veggies. Shred cheese. Chop avocados and tomatoes. Throw the cheese and veggies on top of one of the tortillas.

Add the over-medium (or however you like them best) cooked eggs–dashed with black pepper.

Top with hash browns and toasted tortilla.

Let cook another minute or two and remove from heat. Let sit a minute or two and then cut into wedges.

Garnish with more avocado and serve with salsa and hot sauce!

Gorilla Veggie Breakfast Quesadilla

serves 2

Ingredients:

3 eggs

2 whole wheat/flax tortillas

3/4 cup frozen hash brown

½ avocado, sliced, plus more to garnish

½ cup tomato, diced

½ cup crimini mushrooms, sliced

1 green onion, sliced

¼ cup green bell pepper, diced

1 Tbsp olive oil, divided

½ cup white cheddar cheese (we use the raw white cheddar from TJs)

salt and pepper, to taste

Directions:

Heat ¾ Tbsp olive oil in a medium sauté pan, and add the frozen hash brown potatoes. Cook over high heat for 7-10 minutes flipping halfway through the cooking time. They should be golden and crispy on both sides.

Meanwhile, in a small sauté pan, add the last ¼ Tbsp of olive oil and sauté the mushrooms, bell peppers, and green onion and cook for 4 minutes; remove from heat.

Cook three eggs in the small sauté pan and cover with lid; cook until desired firmness.

On a large griddle or pan, place one tortilla down, cover with cheese, add the tomatoes, avocado, sautéed veggies, top with the eggs and the hash browns. Crisp up the other tortilla before placing it on top of the quesadilla.

From the Little Yellow Kitchen,

Chrissy