I love breakfast. Eggs, bacon, toast, french toast, pancakes, cereal, waffles, yogurt… everything. But lately I’ve been needing things that will keep me full longer (thank you, pregnancy!) This breakfast quesadilla is protein packed with eggs, so I can eat one of these babies and be full until lunch. These days, that is a success.
It’s super-easy to make too! I just grab 2 tortillas (I like whole wheat, but feel free to use whatever kind you prefer), scramble two eggs, cook some bacon, cut up some green onion, shred some cheese, and then cook it all.
Just check out those beautiful breakfast quesadilla ingredients.
Cook up those eggs and toss in the green onions and bacon.
Spread over two tortillas…
Then top with the shredded cheese, and then fold in half and cook in a pan, browning each side.
Some notes:
- Instead of cooking one tortilla on top of another.. the way a regular quesadilla is made, I like to just use one quesadilla for each and fold it in half. I find it is MUCH easier to flip that way. Less chance of those precious ingredients falling out!
- I don’t specify what type of cheese to use in this recipe, so use whatever you like that will be nice and melty! Monterey jack and cheddar both work great. I’d stay away from parmesan and mozzarella. I use a sharp cheddar cheese when I make this.
- I drizzled mine with Herdez Guacamole Salsa. I love that stuff! Would be great with just some avocado, guacamole, or regular salsa too.
Easy Breakfast Quesadilla
Ingredients
- 2 eggs
- 2 slices bacon cooked, chopped into bites
- 1/4 cup sliced green onions
- 2/3 cup shredded cheese
- 2 tortillas
- 1 Tbsp butter
- 1 Tbsp olive oil
- salsa or avocado (optional)
Instructions
- Prepare bacon, slice green onions, and shred cheese as needed. Crack the two eggs into a small bowl and scramble with a fork.
- In a medium skillet, melt 2 Tbsp butter over medium heat. Add the eggs to the pan. Once they start cooking, add the bacon bits and the green onions. Stir and scramble until cooked through. Put into a bowl and then wipe out the skillet.
- Take the two tortillas and lay flat. On one half of each one, spread out the cooked eggs.
- Top with the shredded cheese, then fold in half.
- Add one of the folded tortillas to the pan and cook until browned on one side. Flip carefully, then cook until browned on the other side and cheese is melted. Remove from pan and repeat with the other tortilla.
- Cut each tortilla in half and serve with salsa, guacamole salsa, or avocado if desired.
Notes
- Instead of cooking one tortilla on top of another.. the way a regular quesadilla is made, I like to just use one quesadilla for each and fold it in half. I find it is MUCH easier to flip that way. Less chance of those precious ingredients falling out!
- I don't specify what type of cheese to use in this recipe, so use whatever you like that will be nice and melty! Monterey jack and cheddar both work great. I'd stay away from parmesan and mozzarella. I use a sharp cheddar cheese when I make this.
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