Egg and Bacon Quesadilla
Start your day with a hearty and satisfying Egg and Bacon Quesadilla that combines breakfast classics with a Tex-Mex twist. This quick and easy recipe features fluffy scrambled eggs, crispy bacon, and gooey cheddar cheese sandwiched between golden, toasted flour tortillas. Ready in just 20 minutes, this two-serving morning favorite is perfect for busy weekdays or a leisurely weekend brunch. A touch of melted butter ensures each quesadilla is lusciously crisp, while optional chives and salsa add a fresh burst of flavor. Whether you're indulging solo or sharing, this irresistible blend of savory ingredients will have everyone craving seconds!
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Recipe Information
Ingredients
- 3 pieces Large eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 slices Cooked bacon
- 0.5 cups Shredded cheddar cheese
- 2 pieces Flour tortillas (8-inch)
- 1 tablespoon Butter
- 1 tablespoon Chopped chives (optional)
- Salsa (optional, for serving)
Instructions
Crack the eggs into a medium-sized bowl and whisk them together with the milk, salt, and pepper until well combined.
Heat a non-stick skillet over medium heat and add half of the butter. Allow it to melt and coat the skillet evenly.
Pour the whisked eggs into the skillet. Stir gently with a spatula, cooking until the eggs are soft and scrambled. Remove the scrambled eggs from the pan and set aside.
Wipe the skillet clean with a paper towel, then place it back on the heat. Add the remaining butter to the skillet and let it melt.
Lay one tortilla flat in the skillet. Sprinkle half of the shredded cheese evenly over the surface of the tortilla.
Distribute the scrambled eggs and crumbled bacon evenly over the cheese layer. Sprinkle the remaining cheese on top and place the second tortilla over it to form a sandwich.
Cook for 2-3 minutes on one side, pressing down gently with a spatula, until the bottom tortilla is golden brown and the cheese starts to melt.
Carefully flip the quesadilla using the spatula and cook for another 2-3 minutes on the other side until golden brown and crispy.
Remove the quesadilla from the skillet and let it cool for 1 minute before cutting it into wedges.
Garnish with chopped chives if desired and serve immediately with salsa on the side if preferred.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 655 mg | 50% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 527 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.
