Looking for a breakfast that’s quick, satisfying, and absolutely delicious? Meet the breakfast quesadilla with bacon and eggs! This dish combines crisp tortillas, cheesy goodness, and the unbeatable flavor of bacon and eggs, all folded into a portable, golden-brown pocket of joy. Perfect for busy mornings or a laid-back weekend brunch, this recipe will have you looking forward to breakfast every day.
Here’s everything you need to whip up this crowd-pleasing breakfast quesadilla.
Ingredients
For one quesadilla (serves 1-2):
- 2 large flour tortillas
- 2 large eggs
- 2-3 slices of cooked bacon, crumbled or chopped
- ½ cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 tablespoon butter or oil (for cooking)
- Salt and pepper to taste
Optional add-ins for customization:
- ¼ cup sautéed veggies (spinach, onions, bell peppers, mushrooms, etc.)
- 1 sliced avocado or guacamole for topping
- Salsa or hot sauce (on the side)
- Sour cream for dipping
Instructions
Step 1: Prep Your Ingredients
Cook the bacon to your desired crispiness and set it aside on a paper towel to drain. Once cooled, crumble or chop it into smaller pieces. Grate your cheese and chop any veggies you’ll be adding.
Step 2: Scramble the Eggs
Crack the eggs into a bowl, add a pinch of salt and pepper, and give them a quick whisk. Heat a nonstick pan over medium heat, add a little butter or oil, and pour in the eggs. Gently scramble them until they’re just set. Remove from the pan and set aside.
Step 3: Assemble the Quesadilla
Lay one tortilla flat on a clean surface. Sprinkle half of the shredded cheese over the tortilla, then evenly layer the scrambled eggs, bacon, and any optional veggies you’re using. Sprinkle the remaining cheese on top, and place the second tortilla over everything, pressing it down gently.
Step 4: Cook the Quesadilla
Heat a clean skillet or griddle over medium heat and add a small amount of butter or oil. Carefully transfer the assembled quesadilla to the pan. Cook for 2–3 minutes on one side, pressing lightly with a spatula to ensure the cheese melts and the tortilla gets golden-brown and crispy. Flip the quesadilla carefully and cook for another 2–3 minutes on the other side.
Step 5: Slice and Serve
Transfer the quesadilla to a cutting board and use a sharp knife or pizza cutter to slice it into wedges. Serve it immediately with your choice of toppings like salsa, guacamole, or sour cream.
Tips for Customization
This breakfast quesadilla is incredibly versatile! Here are some ways to make it your own:
- Cheese Options: Switch up the cheese to suit your taste. Try pepper jack for heat, mozzarella for stretchiness, or even crumbled feta for a tangy twist.
- Protein Swaps: Swap the bacon for sausage, ham, or even leftover cooked chicken for a different flavor.
- Vegetables: Add some freshness or crunch with sautéed veggies or fresh herbs like cilantro or green onions.
- Low-Carb Option: Use low-carb tortillas or a single tortilla folded in half for a lighter version.
Why This Recipe is Perfect for Any Morning
This breakfast quesadilla is a game-changer for mornings! It’s quick to make, doesn’t leave behind a pile of dirty dishes, and keeps you full until lunch. On weekdays, it’s the ultimate grab-and-go meal, and on weekends, it’s a great dish to pair with a fresh fruit salad and coffee for a cozy brunch at home. With endless ways to customize it, this recipe also ensures you’ll never get bored of breakfast.
Breakfast has never been easier or more delicious. Try this Bacon and Egg Quesadilla tomorrow, and don’t be surprised if it becomes your go-to recipe!
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