PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVES: 4 quesadillas
Quesadillas are so easy to throw together with ingredients that are available on hand. This breakfast version is one of those that I always keep in my pocket. Crispy quesadillas filled with breakfast must-haves (shredded cheese, fluffy scrambled eggs, crumbled bacon, sauteed red onions, and baby spinach). Ready in no more than twenty minutes, these delicious Breakfast Quesadillas are not only perfect for breakfast but even on lunch and dinner!
INGREDIENTS
2 slices bacon
1 1/2 tbsp olive oil, divided
1/4 medium red onion, diced
1 c. baby spinach
5 large Pete and Gerry’s Organic Eggs, beaten
4 soft taco-size flour tortillas
1 1/2 c. shredded cheese (Mexican-blend or mozzarella preferred)
salt and black pepper, to taste
salsa and sour cream, for serving
HOW TO MAKE EASY BREAKFAST QUESADILLAS
Step 1: In a large nonstick skillet, cook the bacon over medium-high heat for about 4 to 5 minutes. Flip halfway through and cook until crispy. To a plate lined with paper towels, transfer the cooked bacon and set aside to cool a little. Crumble the bacon into pieces once already cool enough to handle. Discard the bacon grease from the pan, then wipe it clean.
Step 2: In the same skillet, add half tbsp olive oil and heat over medium-high heat. Once hot, add the onions and cook for about 2 minutes. Add in the spinach and continue to cook for 30 seconds more. When done, transfer to a bowl and set aside.
Step 3: Still in the same pan, heat the rest of the 1 tbsp olive oil over medium-high heat. Add in the eggs once hot and allow the eggs to sit for only 10 to 15 seconds. Gently stir until the eggs are cooked through. Then, transfer to a bowl.
Step 4: To assemble the quesadillas: On one half of each tortilla, sprinkle the shredded cheese, top it with the scrambled eggs, sauteed onions and spinach, crumbled bacon, season with salt and pepper, and finally another layer of shredded cheese.
Step 5: To cook the quesadillas: Start by folding the tortillas over. Place them in the same large nonstick skillet and cook for about a minute or two on each side over medium-high heat until the cheese begins to melt and the tortillas are crispy.
Step 6: Place the tortillas on a cutting board when done and divide them in half. Serve them with your preferred salsa and sour cream. Enjoy!
Nutrition Facts:
Serving: 1quesadilla, Calories: 367kcal (18%) | Carbohydrates: 21g (7%) | Protein: 25g (50%) | Fat: 26g (40%) | Saturated Fat: 9g (45%) | Cholesterol: 301mg (100%) | Sodium: 446mg (19%) | Potassium: 202mg (6%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1370IU (27%) | Vitamin C: 3mg (4%) | Calcium: 259mg (26%) | Iron: 2mg (11%)
Ingredients
- 2 slices bacon
- 1 1/2 tbsp olive oil, divided
- 1/4 medium red onion, diced
- 1 c. baby spinach
- 5 large Pete and Gerry's Organic Eggs, beaten
- 4 soft taco-size flour tortillas
- 1 1/2 c. shredded cheese (Mexican-blend or mozzarella preferred)
- salt and black pepper, to taste
- salsa and sour cream, for serving
Instructions
Step 1: In a large nonstick skillet, cook the bacon over medium-high heat for about 4 to 5 minutes. Flip halfway through and cook until crispy. To a plate lined with paper towels, transfer the cooked bacon and set aside to cool a little. Crumble the bacon into pieces once already cool enough to handle. Discard the bacon grease from the pan, then wipe it clean.
Step 2: In the same skillet, add half tbsp olive oil and heat over medium-high heat. Once hot, add the onions and cook for about 2 minutes. Add in the spinach and continue to cook for 30 seconds more. When done, transfer to a bowl and set aside.
Step 3: Still in the same pan, heat the rest of the 1 tbsp olive oil over medium-high heat. Add in the eggs once hot and allow the eggs to sit for only 10 to 15 seconds. Gently stir until the eggs are cooked through. Then, transfer to a bowl.
Step 4: To assemble the quesadillas: On one half of each tortilla, sprinkle the shredded cheese, top it with the scrambled eggs, sauteed onions and spinach, crumbled bacon, season with salt and pepper, and finally another layer of shredded cheese.
Step 5: To cook the quesadillas: Start by folding the tortillas over. Place them in the same large nonstick skillet and cook for about a minute or two on each side over medium-high heat until the cheese begins to melt and the tortillas are crispy.
Step 6: Place the tortillas on a cutting board when done and divide them in half. Serve them with your preferred salsa and sour cream. Enjoy!
