Description
Golden, crispy tortillas filled with fluffy scrambled eggs, smoky bacon, gooey melted cheese, and fresh toppings make these loaded breakfast quesadillas the ultimate way to kickstart your morning.
Ingredients
- Large flour tortillas
- Eggs
- Bacon
- Shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- Butter
- Vegetables (optional, diced bell peppers, onions, or spinach)
- Salsa
- Sour cream
- Avocado (optional)
- Salt & pepper
Instructions
- Cook the bacon: Heat a skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove and set aside on a plate lined with paper towels.
- Scramble the eggs: In a mixing bowl, whisk the eggs with a pinch of salt and pepper. Melt butter in the same skillet over low-medium heat, then pour in the eggs. Stir gently until they’re just set, about 3-4 minutes. Transfer to a plate.
- Assemble the quesadillas: Lay one tortilla flat and sprinkle a layer of cheese on half. Add a portion of scrambled eggs, cooked bacon, and optional veggies or avocado. Top with another layer of cheese and fold the tortilla in half.
- Cook the quesadillas: Heat the skillet over medium heat and cook each quesadilla for 2-3 minutes per side, or until golden and crispy, and the cheese is melted.
- Slice and serve: Remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges. Serve with salsa and sour cream for dipping.
Notes
[‘Don’t overcook the eggs; keep them soft and slightly creamy.’, ‘Use room temperature tortillas to prevent cracking.’, ‘Layer cheese on both sides to help glue the quesadilla together.’, ‘Cook on medium heat to avoid burning the tortilla.’, ‘Press gently with a spatula to seal the edges.’]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Fat: 18
- Carbohydrates: 25
- Protein: 15
Keywords: breakfast, quesadillas, eggs, bacon, cheese, easy recipe, quick breakfast, customizable, kid-friendly