Bacon, Egg & Cheese Quesadilla
Mornings are hectic in our house so we’re always looking for ways to simplify breakfast. My friend Brenda introduced us to these Bacon, Egg and Cheese Quesadillas years ago and we’ve been making them ever since. They cook up in less than 5 minutes and always hit the spot!
- Serves: 2 (easily doubled)
- Prep Time: 3 minutes
- Cook Time: 2 minutes
Ingredients:
- 1 egg
- a pat of butter and salt & pepper for the scrambled eggs
- 1 tsp of olive oil
- 2 tortillas (fajita size)
- 2-3 slices of bacon, cooked
- ½ cup of shredded cheese (we used Monterey Jack, but almost any cheese would work)
- Optional:
- hot sauce
- seasoning blend for the eggs
- salsa
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Begin by scrambling your egg. I like to use 1 tablespoon of milk for each egg and whisk until just combined (you can also use water in place of the milk). Heat a pat of butter in a small skillet over medium heat, then pour in the egg mixture. Let set for about 20 seconds, then use a spatula to swirl the contents around. Let cook another 30-40 seconds, occasionally stirring with spatula, until the egg is completely cooked through. Season with a bit of salt and pepper or mix it up with a seasoning blend.
Step 2: Heat a medium sized skillet over medium heat and drizzle with olive oil. Drag each side of the tortilla through the oil and heat on each side for about 15 seconds. Lay the tortillas flat in the pan and cover one half of each with a couple tablespoons of cheese. Divide scrambled egg between the 2 tortillas. Top each with a slice of bacon and sprinkle remaining cheese over the bacon.
Step 3: Fold the empty half of the tortilla over the toppings and cook for about 10-20 seconds or until nicely browned. Flip each tortilla to cook the other side for about 20 seconds. Let cool for a minute. Enjoy plain or serve with hot sauce or salsa!
Tips:
- Customize this anyway you like by using ham, egg whites, turkey deli meat, or spinach.
- You can make one larger quesadilla by using a soft taco size tortilla and keeping the other ingredients the same.
- Cutting Carbs? Low carb tortillas work well with this recipe.
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Bacon, Egg & Cheese Quesadilla
Ingredients
- 1 egg
- 1 pat butter
- salt & pepper for the scrambled eggs
- 1 tsp olive oil
- 2 tortillas (fajita size)
- 2-3 slices of bacon (cooked)
- ½ cup of shredded cheese (we used Monterey Jack, but almost any cheese would work)
Optional:
- hot sauce
- seasoning blend for the eggs
- salsa
Instructions
- Begin by scrambling your egg. I like to use 1 tablespoon of milk for each egg and whisk until just combined (you can also use water in place of the milk). Heat a pat of butter in a small skillet over medium heat, then pour in the egg mixture. Let set for about 20 seconds, then use a spatula to swirl the contents around. Let cook another 30-40 seconds, occasionally stirring with spatula, until egg is completely cooked through. Season with a bit of salt and pepper or mix it up with a seasoning blend.
- Heat a medium sized skillet over medium heat and drizzle with olive oil. Drag each side of the tortilla through the oil and heat on each side for about 15 seconds. Lay the tortillas flat in the pan and cover one half of each with a couple tablespoons of cheese. Divide scrambled egg between the 2 tortillas. Top each with a slice of bacon and sprinkle remaining cheese over the bacon.
- Fold the empty half of the tortilla over the toppings and cook for about 10-20 seconds or until nicely browned. Flip each tortilla to cook the other side for about 20 seconds. Let cool for a minute. Enjoy plain or serve with hot sauce or salsa!
Notes
- See the Tips in the blog post for making a larger quesadilla.
- Nutritional information is for quesadilla only and does not include toppings.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
