Ingredients
Method
- 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.
Gluten-free Adaptations: use gluten-free tortillas.