5-Minute Breakfast Quesadilla Recipe | Quick & Cheesy

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are typically cheaper and gluten-free.

Heat a large non-stick skillet over medium-high heat.

Add 4 slices of bacon to the skillet and cook until crispy, flipping as needed.

Remove the bacon from the skillet and place on a plate lined with paper towels to absorb excess grease.

Whisk together 6 large eggs, 1/4 teaspoon of pepper, and 1/2 teaspoon of salt in a bowl.

Sop up excess bacon grease from the skillet, leaving enough to scramble the eggs.

Add the whisked eggs to the skillet and scramble until cooked to desired doneness.

Chop the cooked bacon into pieces and combine with the scrambled eggs in the skillet.

Shred 8 oz of sharp cheddar cheese.

Assemble the quesadilla by placing a burrito-sized tortilla on a flat surface, adding cheese to one half, followed by a quarter of the egg and bacon mixture, and then more cheese on top.

Fold the tortilla in half and press down gently to seal.

Repeat the assembly for all four quesadillas.

Cook the quesadillas on a preheated griddle until golden brown and crispy on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens