Bacon Egg and Avocado Breakfast Quesadillas

• 8 flour tortillas
• 8 slices bacon, cooked and crumbled
• 6 large eggs
• 1 avocado, diced
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons butter
• Salt to taste
• Black pepper to taste

Steps

1. 1 Cook bacon until crispy; set aside to drain on paper towels.
2. 2 In a bowl, scramble eggs with a pinch of salt and pepper; cook in a non-stick skillet with a bit of butter until just set.
3. 3 Heat a large skillet over medium heat. Spread a thin layer of butter on one side of each tortilla.
4. 4 Place half the tortillas butter-side-down in the skillet. Sprinkle with cheese, then layer with scrambled eggs, bacon, and avocado.
5. 5 Top with remaining cheese and the second tortilla, butter-side-up.
6. 6 Cook until golden brown on both sides, about 2-3 minutes per side.
7. 7 Cut each quesadilla into wedges and serve immediately.

Equipment

• Large skillet
• Non-stick skillet
• Spatula

Variations

• Add sautéed spinach or diced tomatoes for extra veggies.
• Substitute bacon with turkey bacon for a leaner option.

Substitutions

• Use corn tortillas instead of flour for a gluten-free option.
• Substitute cheddar cheese with Monterey Jack for a different flavor profile.

Pairings

• Serve with a hot cup of coffee or a tangy orange juice.

Nutrition

Tips

• For extra flavor, add a sprinkle of chili powder to the eggs before scrambling.
• Use a spatula to gently flip the quesadillas to avoid breaking them.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet.

Serving Suggestions

• Serve with a side of salsa or a dollop of sour cream.
• Pair with a fresh fruit salad for a balanced breakfast.

FAQ