PREP TIME: 20 mins | COOK TIME: 15 mins | TOTAL TIME: 35 mins | YIELDS: 6 servings
My new favourite, Breakfast Quesadillas. I twisted this quesadilla by adding bacon and egg but you can add cooked breakfast sausage or even chorizo and this still stays incredible! Enjoy this delicious breakfast with sour cream and pico de gallo, or simply grab a wedge and go.
Ingredients
1 pound Thin Bacon
Butter
1 whole Onion, Diced
1 whole Bell Pepper (any Color), Seeded And Diced
1 whole Jalapeno, Seeded And Diced
8 whole Eggs
1/4 cup Half-and-half
Salt And Pepper, to taste
6 whole Tortillas (regular Or Whole Grain)
1 1/2 cup Freshly Grated Cheddar And Monterey Jack Cheese
Avocado Slices (optional)
Pico De Gallo, For Serving
Sour Cream, For Serving
How to make Breakfast Quesadillas
Step 1: Start by frying the bacon. When done, transfer the bacon to a paper towel-lined plate, then pour the excess grease off.
Step 2: In the same skillet, melt a few tbsp butters over high heat. Once the butter has melted, add the onions, bell pepper, and jalapenos. Saute the veggies until they begin to soften and become golden brown. Transfer to a plate and set aside.
Step 3: In a bowl, mix the eggs, half-and-half, and season with salt and pepper.
Step 4: Setting the skillet back to the stove over medium-low heat, melt a tbsp butter. Pour the eggs, scooting around the skillet using a spatula, and cooking slowly until the eggs are cooked. Turn the heat off and set the eggs aside.
Step 5: Start assembling the quesadillas: On a buttered griddle or skillet, place a tortilla and heat over medium-low heat. On the tortilla, add a layer of cheese followed by the cooked veggies, then the bacon slices, eggs, avocado, and top with another layer of cheese. Place a second tortilla on top.
Step 6: Cook each side, carefully flip, then continue to heat until the cheeses are completely melted and the filling is hot. Do this for the remaining tortillas and ingredients.
Step 7: Into four wedges each, slice the 3 quesadillas. Place them on a plate with sour cream and pico de gallo or salsa.
Note:
This recipe serves 6 people.
Ingredients
- 1 pound Thin Bacon
- Butter
- 1 whole Onion, Diced
- 1 whole Bell Pepper (any Color), Seeded And Diced
- 1 whole Jalapeno, Seeded And Diced
- 8 whole Eggs
- 1/4 cup Half-and-half
- Salt And Pepper, to taste
- 6 whole Tortillas (regular Or Whole Grain)
- 1 1/2 cup Freshly Grated Cheddar And Monterey Jack Cheese
- Avocado Slices (optional)
- Pico De Gallo, For Serving
- Sour Cream, For Serving
Instructions
Step 1: Start by frying the bacon. When done, transfer the bacon to a paper towel-lined plate, then pour the excess grease off.
Step 2: In the same skillet, melt a few tbsp butters over high heat. Once the butter has melted, add the onions, bell pepper, and jalapenos. Saute the veggies until they begin to soften and become golden brown. Transfer to a plate and set aside.
Step 3: In a bowl, mix the eggs, half-and-half, and season with salt and pepper.
Step 4: Setting the skillet back to the stove over medium-low heat, melt a tbsp butter. Pour the eggs, scooting around the skillet using a spatula, and cooking slowly until the eggs are cooked. Turn the heat off and set the eggs aside.
Step 5: Start assembling the quesadillas: On a buttered griddle or skillet, place a tortilla and heat over medium-low heat. On the tortilla, add a layer of cheese followed by the cooked veggies, then the bacon slices, eggs, avocado, and top with another layer of cheese. Place a second tortilla on top.
Step 6: Cook each side, carefully flip, then continue to heat until the cheeses are completely melted and the filling is hot. Do this for the remaining tortillas and ingredients.
Step 7: Into four wedges each, slice the 3 quesadillas. Place them on a plate with sour cream and pico de gallo or salsa.
Notes
This recipe serves 6 people.
