Breakfast Quesadilla Recipe
In this breakfast quesadilla recipe, scrambled eggs, diced bacon and melty cheese is cooked between two tortillas and topped with your favorite toppings for a hearty, high-protein breakfast perfect for busy mornings!
Servings: 10 Servings
Cost: $10
Ingredients
Egg & Bacon Filling
- 12 ounces bacon (diced)
- 12 large eggs
- 2 Tablespoons heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Quesadillas
- 8 ounces cheddar cheese (shredded)
- 10 tortillas (8” round, or 6 burrito size tortillas)
Instructions
Cook the Bacon
- Cook diced bacon in a large skillet over medium-low heat until browned.
- Turn off the heat, use a slotted spoon and transfer the bacon to a plate or bowl, but save the grease in the pan.
Cook the Eggs
- Whisk the eggs, heavy cream, garlic powder, onion powder, cumin, sea salt and pepper together in a large mixing bowl or batter bowl.
- Add the eggs to the bacon grease in the pan and turn the heat to medium-low.
- Cook, stirring often until the eggs are scrambled. Make sure to break them into smallish pieces so they’re easy to spread onto the quesadillas.
- Once cooked, set aside.
Assemble the Breakfast Quesadillas
- Put one tortilla on a nonstick skillet.
- Sprinkle cheese on the tortilla.
- Then, evenly spread some cooked bacon over the cheese, followed by scrambled eggs.
- Sprinkle a more cheese on top of the eggs and add the second tortilla.
- Cover the pan with a lid and cook over medium-low heat in the skillet until the first side is brown and the cheese is melting.
- Flip and cook on the second side until It’s brown and the cheese is melted.
- Repeat with the remaining ingredients until all have been used.
Serve
- Serve the quesadillas with a side of salsa, sour cream and guacamole.
Video
Notes
Ingredient Substitution Notes
- Bacon. technically you can use sausage too, but you may need to add some oil or butter to cook. I suggest sticking with bacon so you get the grease. Or, you can omit the bacon and just cook the eggs in butter or oil.
- Heavy cream. whole milk or half and half are good substitutes.
- Cheese. I love the intense flavor of a sharp or medium cheddar, however you can use your favorite cheese milk cheddar, Colby Jack, pepper jack, a Mexican blend, etc.
- Pico de gallo. salsa is a good substitute for pico de gallo.
- Tortillas. I use flour tortillas, but you definitely can use corn to make this recipe gluten-free.
- Additional filling mix-ins. You can easily add veggies like spinach, onions, bell peppers, etc. (cook with the bacon), ham, black beans, refried beans, sausage, etc.
Nutrition
Serving: 0.5quesadilla | Calories: 413kcal | Carbohydrates: 16g | Protein: 19g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 787mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.04mg | Calcium: 238mg | Iron: 2mg