PREP TIME: 10 MINS | COOK TIME: 5 MINS | TOTAL TIME: 15 MINS | SERVINGS: 4
These Breakfast Quesadillas are the perfect all-day meal made with bacon, egg, and cheese. This easy recipe is very versatile. If desired, you can add veggies such as chopped bell peppers, mushrooms, spinach, and onion.
Ingredients
6 large eggs
6 slices bacon
8 large flour tortillas
8 oz. cheddar cheese, grated or sliced thin
salsa, sour cream, and guacamole (for serving)
salt and freshly ground black pepper, to taste
How to make Breakfast Quesadillas
Step 1: To the hot skillet, cook the chopped bacon over medium heat until crisp. Discard some of the greases from the pan.
Step 2: Into a bowl, crack the eggs, then add a splash of milk or water. Stir until smooth. To the skillet with the bacon, add the eggs and sprinkle with salt and pepper. Cook the eggs, scrambling into tiny pieces over medium heat until done.
Step 3: With a thin layer of shredded cheese, cover 1 flour tortilla, then top with enough amount of the scrambled eggs and bacon. Top with additional shredded cheese, then another flour tortilla.
Step 4: Into the pan, very carefully lay the quesadilla. Cook over medium heat until the cheese starts to melt a little and the bottom turned golden brown.
Step 5: Flip the quesadilla and cook the other side for an additional 1 to 2 minutes. Transfer the quesadilla to a plate and slice. Serve right away with salsa, sour cream, and guacamole. Enjoy!
Notes:
If adding veggies to the mix, saute them first after cooking the bacon. Some great veggie options are chopped onion, bell pepper, mushrooms, spinach.
To make this ahead, begin by cooking the bacon, tortillas, and shred the cheese in advance.
To freeze, let the quesadillas cool after cooking. Place them on a baking sheet, then loosely tent using a plastic wrap. For an hour, flash freeze the quesadillas, then transfer them to a freezer bag to keep in the freezer for up to 2 to 3 months. When ready to serve, thaw the quesadillas overnight in the fridge and reheat for a couple of minutes at 350 degrees F until they are warmed through and the cheese has melted.
Nutrition Facts:
Calories: 641kcal, Carbohydrates: 32g, Protein: 31g, Fat: 42g, Saturated Fat: 19g, Cholesterol: 326mg, Sodium: 1075mg, Potassium: 303mg, Fiber: 1g, Sugar: 3g, Vitamin A: 925IU, Calcium: 509mg, Iron: 3.7mg
Ingredients
- 6 large eggs
- 6 slices bacon
- 8 large flour tortillas
- 8 oz. cheddar cheese, grated or sliced thin
- salsa, sour cream, and guacamole (for serving)
Instructions
Step 1: To the hot skillet, cook the chopped bacon over medium heat until crisp. Discard some of the greases from the pan.
Step 2: Into a bowl, crack the eggs, then add a splash of milk or water. Stir until smooth. To the skillet with the bacon, add the eggs and sprinkle with salt and pepper. Cook the eggs, scrambling into tiny pieces over medium heat until done.
Step 3: With a thin layer of shredded cheese, cover 1 flour tortilla, then top with enough amount of the scrambled eggs and bacon. Top with additional shredded cheese, then another flour tortilla.
Step 4: Into the pan, very carefully lay the quesadilla. Cook over medium heat until the cheese starts to melt a little and the bottom turned golden brown.
Step 5: Flip the quesadilla and cook the other side for an additional 1 to 2 minutes. Transfer the quesadilla to a plate and slice. Serve right away with salsa, sour cream, and guacamole. Enjoy!
Notes
If adding veggies to the mix, saute them first after cooking the bacon. Some great veggie options are chopped onion, bell pepper, mushrooms, spinach. To make this ahead, begin by cooking the bacon, tortillas, and shred the cheese in advance. To freeze, let the quesadillas cool after cooking. Place them on a baking sheet, then loosely tent using a plastic wrap. For an hour, flash freeze the quesadillas, then transfer them to a freezer bag to keep in the freezer for up to 2 to 3 months. When ready to serve, thaw the quesadillas overnight in the fridge and reheat for a couple of minutes at 350 degrees F until they are warmed through and the cheese has melted.
