Breakfast Quesadillas

Delicious and easy Breakfast Quesadilla made with bacon, egg and cheese. Your family will enjoy them served for breakfast, lunch or dinner!

(Courtesy of Lauren Allen)

View the print-ready version of this recipe.

If you love breakfast food, and breakfast for dinner, as much as we do, don’y miss my Huevos Rancheros, Quiche, or my favorite 5-minute Blender Whole Wheat Pancakes.

Breakfast for dinner (Brinner) is my go-to when I’m struggling to think of something to make for dinner. You can adapt these Breakfast quesadillas to use what you have in your fridge, including the type of cheese and tortillas you like. You could even add extra veggies like chopped bell peppers, mushrooms, spinach and onion.

Ingredients Needed

• Flour tortillas: uncooked tortillas that I heat myself are my favorite. You can generally find them in the refrigerator section (near the cheese). Cooked tortillas work great as well, or try using corn tortillas, whole wheat, or spinach flour tortillas.
• Cheese: Cheddar, Colby jack, or mozzarella will all work great. I recommend using your box grater to freshly grate the cheese rather than buying pre-shredded cheese, as it will melt better.
• Eggs: whisk the eggs with a splash of milk so they cook soft and fluffy.
• Bacon: or substitute chopped ham or breakfast sausage.
• Toppings: Dipping in sour cream, guacamole and salsa is the best part!

(Courtesy of Lauren Allen)

How to Make a Breakfast Quesadilla:

1. Cook the bacon: Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.

2. Cook the eggs: Whisk eggs and a splash of water or milk then add them to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.

3. Assemble the tortilla: Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon. Top with some more shredded cheese and place another flour tortilla on top.

(Courtesy of Lauren Allen)

4. Cook: Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown. Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate. Slice and serve warm with salsa, sour cream and guacamole.

Make Ahead And Freezing Instructions:

To make ahead: Cook the bacon, tortillas (if using uncooked tortillas) and shred the cheese ahead of time.

To freeze: Cook the breakfast quesadillas and allow them to cool. Lay them on a baking sheet loosely covered with plastic wrap. Flash freeze them by putting the baking sheet in the freezer for 1 hour. Then transfer the quesadillas to a freezer safe bag and store for 2-3 months in the freezer. Thaw overnight in the fridge, then reheat at 350ºF for a few minutes until warmed through and cheese is melted.

Find more breakfast for dinner ideas, “Brinner” from Jones Diary Farm.

Find More Breakfast For Dinner Ideas, “Brinner” From Jones Diary Farm.

Consider Trying These Breakfast Favorites:

• Classic French Toast
• German Pancakes
• Buttermilk Pancakes

Breakfast Quesadillas

Author: Lauren Allen Servings: 4 Calories: 641 Prep 10 Mins Cook 5 Mins Total 15 Mins

Ingredients

• 6 slices bacon
• 6 large eggs
• salt and freshly ground black pepper , to taste
• 8 ounces cheddar cheese , grated or sliced thin
• 8 large flour tortillas

For Serving

• salsa, sour cream and guacamole

Instructions

Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.

Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.

Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.

Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.

Top with some more shredded cheese and place another flour tortilla on top.

Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.

Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.

Slice and serve warm with salsa, sour cream and guacamole.

Notes

Add Veggies: if you'd like to add veggies to the mix, saute them after cooking the bacon. Veggies ideas include chopped onion, bell pepper, mushrooms, spinach.

Make ahead Instructions: Cook the bacon, tortillas (if using uncooked tortillas) and shred the cheese ahead of time.

Freezing Instructions: Cook the breakfast quesadillas and allow them to cool. Lay them on a baking sheet loosely covered with plastic wrap. Flash freeze them by putting the baking sheet in the freezer for 1 hour. Then transfer the quesadillas to a freezer safe bag and store for 2-3 months in the freezer. Thaw overnight in the fridge, then reheat at 350ºF for a few minutes until warmed through and cheese is melted.

Nutrition

Calories: 641kcal Carbohydrates: 32g Protein: 31g Fat: 42g Saturated Fat: 19g Cholesterol: 326mg Sodium: 1075mg Potassium: 303mg Fiber: 1g Sugar: 3g Vitamin A: 925IU Calcium: 509mg Iron: 3.7mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.