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Breakfast Quesadillas Recipe
Breakfast Quesadillas are a quick and easy twist on your regular egg scramble. Tortillas stuffed with scrambled eggs, melted, cheese, and crispy bacon are so delicious and quick to make.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 to 4 servings
Calories: 623 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon hot sauce optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter divided
- 4 (8-inch) flour tortillas
- 1 cup shredded cheddar cheese or Mexican blend (113g)
- 4 slices Bacon cooked and chopped
- 1 tablespoon of cilantro optional
Instructions
- In a medium bowl, whisk to combine the eggs, milk, hot sauce (if using), salt, and pepper.
- In a medium nonstick skillet, melt 2 teaspoons of butter over medium heat. Once the skillet is hot, add the eggs. Let them cook undisturbed for 20 to 30 seconds, or until the eggs are partially set. With a silicone spatula, stir gently and turn the eggs over periodically to form large curds, for about 1 more minute. Once the egg looks dry in most places, transfer to a plate. Remove the skillet from the heat, let it cool slightly, then wipe it clean.
- Arrange two of the tortillas on a cutting board. Sprinkle about half the cheese over the top of both. Divide the scrambled eggs between the two, breaking them into bite-sized pieces. Sprinkle evenly with the bacon, cilantro, if using, and remaining cheese, and top each with another tortilla.
- Return the pan to medium heat. Melt the remaining teaspoon of butter. Cook the quesadillas one at a time for 3 to 5 minutes each, flipping halfway through or when each side is golden brown and the cheese inside is melted. Let cool for 1 to 2 minutes, then slice and serve with more hot sauce, salsa, guacamole, and/or sour cream, if you like.
Cup of Yum
Notes
- Use any kind of tortillas you like! Regular flour tortillas are my go-to, but you can use whole wheat tortillas, a flavored variety, or gluten-free tortillas.
- I love to use pepper jack or a Mexican blend of shredded cheese in place of cheddar. Sliced cheese also works well for this recipe if you don’t have a block to grate or a package of shredded cheese.
Nutrition Information
Calories
623kcal
(31%)
Carbohydrates
5g
(2%)
Protein
32g
(64%)
Fat
53g
(82%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
0.3g
Cholesterol
474mg
(158%)
Sodium
1503mg
(63%)
Potassium
302mg
(9%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
1326IU
(27%)
Vitamin C
1mg
(1%)
Calcium
482mg
(48%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 623
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 53g | 82% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 474mg | 158% |
| Sodium | 1503mg | 63% |
| Potassium | 302mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 1326IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 482mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.