Description
This Breakfast Quesadilla features crispy bacon, fluffy scrambled eggs, and melted cheese all wrapped in a warm tortilla. Perfect for a quick morning meal or a satisfying snack anytime. Easy to prepare and oh-so-delicious!
Ingredients
Scale
- 1-2 slices bacon (cooked and cut into ½-inch pieces)
- 1 tablespoon butter (divided)
- 2 eggs (lightly whisked)
- ¼ cup shredded Mexican blend or cheddar cheese
- ⅛ teaspoon kosher salt (adjust to taste)
- ⅛ teaspoon freshly ground black pepper (adjust to taste)
- 1 tablespoon thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 8-10" flour tortilla
- Sour cream, hot sauce, or salsa for serving (optional)
Instructions
- Cook the bacon using your preferred method, then chop it into ½-inch pieces and set aside.
- In a nonstick skillet over medium heat, melt 2 teaspoons of butter. Whisk the eggs in a small bowl and pour them into the melted butter. Gently scramble until barely solid, then transfer to a plate.
- Wipe out the skillet and return it to medium heat. Lightly butter one side of the tortilla with the remaining teaspoon of butter and place it buttered side down in the skillet.
- Sprinkle half of the cheese over one half of the tortilla. Evenly spread the scrambled eggs on top of the cheese, followed by the bacon pieces, green onions, cilantro, and the remaining cheese. Fold the tortilla over.
- Cook for 2-3 minutes until the cheese starts melting and the bottom is slightly browned. Flip the quesadilla to crisp the other side until all the cheese is melted. Remove and slice into wedges. Serve warm with salsa or hot sauce.
Notes
Feel free to customize your quesadilla by adding other vegetables like bell peppers or mushrooms.
For a bit of extra flavor, you can add some hot sauce directly into the egg mixture before cooking.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 440
- Sugar: 1g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 250mg