Breakfast quesadillas, usually made with eggs and cheese, but sometimes also with vegetables and/or meat, all sandwiched between two flour tortillas, are growing on menus in the United States as they provide a balance of comfort and customization with a nod to the Mexican classic on which they’re based. It’s easy to make one vegetarian (a big plus, particularly for younger consumers) and select just the right number of mix-ins for any consumer to get just what they want. Breakfast quesadillas also fit nicely into the trend of offering something that’s familiar with a twist, as they are similar to breakfast burritos and breakfast tacos.

Market research firm Datassential reports that breakfast quesadillas are found on 1.3% of U.S. menus, up 24% over the past four years.

Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using breakfast quesadillas on its menu.