Ingredients:

• Eggs: 4 large
• Salt: A pinch
• Black pepper: A pinch
• Green onion: 20g, chopped
• Tortillas: 2 large (23 cm)
• Mozzarella cheese: 100g, shredded
• Bacon crumbles: 50g
• Fresh spinach: A handful
• Tomato: 1, sliced thinly
• Cheese slices: 2 (cheddar or any preferred type)
• Unsalted butter: For frying

Step-by-Step Instructions:

1. Prepare the Scrambled Eggs:

• Crack the eggs into a bowl, season with a pinch of salt and black pepper, and whisk until well blended. Heat a non-stick pan over medium heat and add a little butter.
• Once the butter has melted, pour in the whisked eggs and cook, stirring frequently, until they’re scrambled and fluffy. Just before removing from heat, stir in the chopped green onion for added flavor and texture. Set the scrambled eggs aside.

2. Assemble the Quesadillas:

• Lay one tortilla flat on a clean surface. Sprinkle half of the shredded mozzarella cheese evenly across the tortilla.
• On top of the cheese, layer the scrambled eggs, bacon crumbles, fresh spinach, thinly sliced tomatoes, and cheese slices. Make sure to spread the ingredients evenly to ensure every bite is flavorful.
• Sprinkle the remaining mozzarella cheese on top, then place the second tortilla over the filling, pressing gently to seal the quesadilla.

3. Cook the Quesadilla:

• Heat a non-stick skillet over medium heat and melt a small amount of butter. Carefully place the assembled quesadilla into the pan.
• Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese inside has melted. Press down gently with a spatula to ensure the quesadilla sticks together as it cooks.
• Once both sides are golden and the cheese is gooey, remove the quesadilla from the pan.

4. Serve the Quesadilla:

• Transfer the quesadilla to a cutting board and let it cool for a minute. Then, slice it into wedges using a sharp knife or pizza cutter.
• Serve the quesadilla warm, and enjoy it with salsa, sour cream, or guacamole for dipping, if desired.

Cooking Tips:

• Scrambling eggs: Don’t overcook the scrambled eggs; remove them from the heat when they’re still slightly soft. This will ensure they stay moist and fluffy inside the quesadilla.
• Cheese options: Feel free to use any type of cheese you like. Cheddar, Monterey Jack, or pepper jack can all be great alternatives to mozzarella.
• Crispy bacon: If you prefer extra crispy bacon, cook it separately before crumbling and adding it to the quesadilla.
• Customization: This quesadilla is highly customizable. You can add sautéed mushrooms, bell peppers, or even switch the bacon for sausage or ham if preferred.

Storage:

• Refrigeration: You can store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or the oven to regain crispiness.
• Freezing: To freeze, allow the quesadilla to cool completely, wrap it in aluminum foil or plastic wrap, and freeze for up to 1 month. Reheat in the oven or on a skillet straight from the freezer.

Nutritional Facts (Per Serving):

• Calories: 450 kcal
• Carbohydrates: 30 g
• Protein: 25 g
• Fat: 28 g
• Saturated Fat: 12 g
• Cholesterol: 200 mg
• Sodium: 850 mg
• Fiber: 3 g
• Sugar: 3 g

FAQs:

1. Can I make this quesadilla vegetarian?
Absolutely! You can replace the bacon with more vegetables like sautéed bell peppers, mushrooms, or avocado for a hearty vegetarian option.

2. What type of tortillas should I use?
Flour tortillas work best for quesadillas as they are soft and pliable, but you can also use whole wheat or gluten-free tortillas if needed.

3. Can I make the quesadilla ahead of time?
Yes, you can assemble the quesadilla in advance, wrap it tightly, and refrigerate it. When ready to eat, simply cook it in the pan as described.

4. How do I keep the quesadilla crispy?
Use a small amount of butter or oil to get a crispy golden-brown tortilla. Cook on medium heat to ensure it crisps up without burning before the cheese melts.

5. Can I add more vegetables?
Yes, this recipe is very versatile. Feel free to add any vegetables you like, such as sautéed mushrooms, bell peppers, or zucchini.

Conclusion:

This Breakfast Quesadilla with Eggs, Bacon, and Spinach is the perfect solution for a delicious, filling morning meal that’s quick to prepare and packed with flavor. With fluffy scrambled eggs, crispy bacon, melty cheese, and fresh veggies all wrapped in a crispy tortilla, it’s a dish that will leave you satisfied. The recipe is easy to customize based on your preferences, and it can even be made ahead of time for those busy mornings. Whether you’re serving it to family or enjoying it solo, this breakfast quesadilla is a winning recipe you’ll want to make again and again!