Breakfast Quesadilla with Eggs, Cheese, and Bacon

This Breakfast Quesadilla is the perfect combination of a cheesy quesadilla and a hearty omelet. Packed with eggs, mozzarella, bacon, spinach, and tomatoes, it’s a quick and delicious way to start your day. With a crispy tortilla on the outside and a melty, flavorful filling, this dish is sure to become a breakfast favorite!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2 quesadillas (4 servings)

Ingredients

  • Eggs: 4 large
  • Salt: A pinch
  • Black Pepper: A pinch
  • Green Onion: 20 g (chopped)
  • Tortillas: 2 large (23 cm / 9 inches)
  • Mozzarella Cheese: 100 g (shredded)
  • Bacon Crumbles: 50 g
  • Fresh Spinach: A handful
  • Tomato: 1, thinly sliced
  • Cheese Slices: 2 (cheddar or your preferred type)
  • Unsalted Butter: For cooking

Directions

Prepare the Eggs:

  1. Crack 2 eggs into a bowl and season with a pinch of salt and black pepper.
  2. Add 10 g of chopped green onion and whisk thoroughly.

Cook the Eggs:
3. Heat a medium pan over medium heat and add a small amount of unsalted butter.
4. Pour the egg mixture into the pan and swirl gently to spread evenly.
5. Cook for 2-3 minutes until the eggs are set but still soft.

Prepare the Tortilla and Fillings:
6. Place one tortilla directly on top of the cooked eggs in the pan.
7. Carefully flip the tortilla and eggs together so the tortilla is on the bottom and the eggs are on top.

Add the Fillings:
8. Sprinkle half of the shredded mozzarella cheese over the eggs.
9. Add a handful of fresh spinach leaves, a few tomato slices, a slice of cheese, and bacon crumbles.
10. Fold the tortilla in half to create a quesadilla shape.

Cook the Quesadilla:
11. Cook the quesadilla for 1-2 minutes until golden brown on one side.
12. Flip carefully and cook the other side until golden brown and the cheese has melted.
13. Add more butter to the pan if needed for a crispy exterior.

Repeat for the Second Quesadilla:
14. Crack the remaining 2 eggs into the bowl, season with salt, pepper, and green onions, and whisk well.
15. Cook the eggs, repeat the tortilla flipping process, and add the fillings: mozzarella, bacon, spinach, and more mozzarella.
16. Fold and cook as before until crispy and golden on both sides.

Serve:
17. Remove the quesadillas from the pan, let them cool for a minute, and cut them into halves or quarters.
18. Arrange the slices on a plate and serve warm.

Serving Suggestions

  • Serve with sour cream, salsa, or guacamole for dipping.
  • Pair with a side of fresh fruit or a mixed green salad for a balanced breakfast.

Cooking Tips

  • Use a non-stick skillet to prevent sticking and make flipping easier.
  • For added spice, sprinkle a pinch of chili flakes or drizzle hot sauce over the fillings.
  • Swap bacon for sausage, ham, or a vegetarian alternative.

Nutritional Benefits

  • Eggs: High in protein and packed with essential vitamins.
  • Spinach: Provides fiber, iron, and antioxidants.
  • Mozzarella: Adds calcium and healthy fats.

Dietary Information

  • Vegetarian-Friendly: Replace bacon with a vegetarian alternative or omit entirely.
  • Customizable: Use gluten-free tortillas for a gluten-free option.

Nutritional Facts (Per Serving, Approx.):

  • Calories: 360
  • Protein: 20 g
  • Carbohydrates: 22 g
  • Fat: 22 g
  • Fiber: 2 g
  • Sodium: 480 mg

Storage

  • Refrigerator: Store leftover quesadillas in an airtight container for up to 2 days.
  • Reheating: Reheat in a skillet over low heat or in the oven at 180°C (350°F) until warm.

Why You’ll Love This Recipe

  • Combines the best of omelets and quesadillas in one dish.
  • Quick and easy to make, perfect for busy mornings.
  • Packed with protein, veggies, and cheesy goodness.
  • Versatile and customizable to suit your taste preferences.

Conclusion
This Breakfast Quesadilla is a satisfying and flavorful way to kickstart your day. With gooey melted cheese, crispy tortillas, and a hearty egg and bacon filling, it’s a crowd-pleaser that’s both easy and delicious. Whip it up in just 20 minutes and enjoy a restaurant-quality breakfast at home!

Frequently Asked Questions

  • Can I use whole wheat tortillas?
    Yes, whole wheat tortillas are a healthy alternative.
  • What other cheeses work well in this recipe?
    Cheddar, Monterey Jack, or a Mexican cheese blend work great.
  • Can I make this recipe vegetarian?
    Omit the bacon or use plant-based bacon alternatives.
  • Can I freeze these quesadillas?
    Yes, freeze uncooked quesadillas wrapped in plastic wrap and cook directly from frozen.
  • What if I don’t have fresh spinach?
    Use kale, arugula, or omit the greens entirely.
  • Can I add more vegetables?
    Absolutely! Bell peppers, mushrooms, or avocado make great additions.
  • How do I prevent the tortilla from burning?
    Cook on medium heat and flip frequently for even cooking.
  • What’s the best way to flip the quesadilla?
    Use a wide spatula or the plate flipping method for best results.
  • Can I prepare these ahead of time?
    Yes, assemble the quesadillas and cook just before serving.
  • What dipping sauces go well with this?
    Salsa, guacamole, sour cream, or a spicy chipotle mayo are excellent choices.