Breakfast Quesadillas
User Reviews
4.7
Breakfast Quesadillas
Description
This recipe starts by frying chopped bacon until crisp, then scrambling eggs in the rendered bacon grease for added flavor and richness. The eggs are cooked with salt and pepper to preferred doneness. Once the filling is ready, a tortilla is layered with shredded cheddar cheese, the egg and bacon mixture, then more cheese before topping with another tortilla. The assembled quesadilla is cooked in a skillet over medium heat until the bottom tortilla turns golden and the cheese begins to melt, then flipped to cook the other side briefly.
The result is a warm, crispy exterior encasing a creamy, salty, and savory filling. The cheddar cheese adds a mild sharpness and gooey consistency that binds the ingredients. The flour tortillas toast nicely, providing a neutral, slightly chewy complement to the fillings.
Serving with sides such as salsa, sour cream, or guacamole introduces acidity and cooling contrasts to balance the richness. This makes the quesadillas versatile as a standalone meal or part of a brunch spread.
Additional vegetables like onions, bell peppers, mushrooms, or spinach can be sautéed with the bacon to add variety. The dish can also be prepared ahead, frozen, and reheated, making it convenient for busy mornings. Gluten-free tortillas can substitute for dietary needs.
Ingredients
- 6 lices Bacon
- 6 large egg
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 8 ounces cheddar cheese , grated or sliced thin
- 8 large flour tortillas
For serving:
- salsa
- sour cream
- guacamole
Instructions
- Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.
- Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
- Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.
- Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
- Top with some more shredded cheese and place another flour tortilla on top.
- Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
- Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
- Slice and serve warm with salsa, sour cream and guacamole.
Notes
- Add sautéed vegetables such as onions, bell peppers, mushrooms, or spinach for extra flavor and nutrition.
- Cook bacon, shred cheese, and prepare tortillas in advance to streamline assembly.
- Freeze cooked quesadillas by flash freezing on a tray, then store in freezer bags for up to 3 months; reheat in the oven until warmed and cheese melts.
- Use gluten-free tortillas as a substitute to accommodate dietary restrictions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 32g | 11% |
| Protein | 31g | 62% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 326mg | 109% |
| Sodium | 1075mg | 45% |
| Potassium | 303mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 925IU | 19% |
| Calcium | 509mg | 51% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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