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Breakfast Quesadilla Recipe

Mexican-American · Main course · 15 min total

A quick and satisfying breakfast quesadilla filled with scrambled eggs, cheese, and crispy bacon, perfect for a busy morning.

Ingredients

• 4 large eggs
• 2 tablespoons milk
• Salt and pepper to taste
• 4 slices bacon
• 1 tablespoon butter
• 4 (8-inch) flour tortillas
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives (optional)

Instructions

1. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
2. Cook bacon in a skillet over medium heat until crispy, about 4-5 minutes. Transfer to a paper towel-lined plate and crumble when cool.
3. Pour off excess bacon fat, leaving about 1 teaspoon in the skillet. Add butter and melt over medium heat. Pour in egg mixture and cook, stirring gently, until just set but still soft, about 2-3 minutes. Remove from heat.
4. Place a tortilla in a clean skillet over medium heat. Sprinkle half the cheese on one half of the tortilla. Top with half the scrambled eggs and half the crumbled bacon. Sprinkle with chives if using. Fold the other half over the filling.
5. Cook until golden brown on the bottom, about 2 minutes. Flip and cook until the other side is golden and cheese is melted, about 1-2 minutes more. Repeat with remaining tortilla and filling.
6. Cut each quesadilla into wedges and serve immediately.

Tips

• For a vegetarian version, omit bacon and add sautéed bell peppers and onions.
• Serve with salsa, sour cream, or avocado slices.
• Leftover quesadillas can be stored in the fridge and reheated in a skillet or toaster oven.

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