Bacon Egg Cheese Breakfast Quesadilla
Start your day with this quick and delicious Bacon Egg Cheese Breakfast Quesadilla, featuring crispy bacon, fluffy eggs, and melty cheese wrapped in a warm tortilla.
Ingredients
Main Ingredients
- 6 slices smoked sliced bacon (No nitrate added)
- 6 free-range eggs free-range eggs
- 1/4 cup whole milk
- 6 whole wheat flour tortillas whole wheat flour tortillas (8-inch tortillas)
- 2 1/2 cups shredded Mexican cheese (10 oz block of Monterey Jack or Colby Cheese can be grated)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Cook the Bacon
- In a large skillet over medium heat, cook the bacon until it is crispy. Remove it from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into small pieces.
Prepare the Eggs
- In a bowl, whisk together the eggs, whole milk, salt, and black pepper. Pour the mixture into the same skillet used for the bacon. Cook over medium heat until the eggs are scrambled and fully cooked.
Assemble the Quesadillas
- On a tortilla, layer some scrambled eggs, crumbled bacon, and shredded cheese. Top with another tortilla. Repeat with the remaining ingredients.
Cook the Quesadillas
- Wipe the skillet clean and return it to the heat. Place a quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted. Remove from the skillet and let cool slightly before cutting into wedges.
Notes
Serve warm, optionally with salsa, avocado slices, or hot sauce on the side. To store leftover quesadillas, let them cool completely and wrap them tightly in plastic wrap or place them in an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat in the microwave or skillet before serving.