Breakfast Scramble Quesadilla
Start your mornings with a burst of flavor by whipping up this irresistibly satisfying Breakfast Scramble Quesadilla! Packed with fluffy scrambled eggs, crispy crumbled bacon, vibrant bell peppers, and gooey melted cheddar cheese, all sandwiched between golden, crispy tortillas, this recipe takes the classic breakfast scramble to exciting new heights. Perfectly seasoned and cooked to perfection, this hearty breakfast is ready in just 25 minutes, making it an ideal choice for busy mornings or indulgent weekend brunches. Serve it with your favorite toppings like salsa, sour cream, or creamy avocado for a customizable, crowd-pleasing meal. Perfectly balancing comfort and convenience, this quesadilla is your new go-to breakfast idea!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 4 cooked bacon strips, crumbled
- 1 cup shredded cheddar cheese
- 0.5 cup diced bell pepper (any color)
- 0.25 cup chopped green onions
- 2 large flour tortillas
- 1 tablespoon butter
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and cook for 3-4 minutes, until softened.
Pour the egg mixture into the skillet with the bell peppers. Gently stir with a spatula, cooking until the eggs are scrambled and just set. Remove from heat and stir in the crumbled bacon and green onions.
Place one flour tortilla on a clean cutting board. Spread half of the shredded cheese evenly across the tortilla.
Spoon the scrambled egg mixture over the cheese, spreading it out evenly, then sprinkle the remaining cheese on top. Cover with the second tortilla.
Heat half the butter in a large skillet over medium heat. Once melted, carefully transfer the quesadilla to the skillet.
Cook for 2-3 minutes, pressing lightly with a spatula, until the bottom is golden brown and the cheese has started to melt. Use a large spatula to carefully flip the quesadilla.
Add the remaining butter to the skillet and cook the other side for another 2-3 minutes, until golden and crispy.
Remove the quesadilla from the skillet and let it rest for 1 minute. Slice into wedges and serve immediately with salsa, sour cream, or avocado slices if desired.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 553 mg | 43% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
