Bacon & Egg Breakfast Quesadilla

• 8 ounces bacon, diced
• 4 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 4 cups shredded cheddar cheese
• 4 large flour tortillas

Steps

1. 1 Cook bacon in a skillet over medium heat until crispy, then set aside.
2. 2 Whisk eggs with milk, salt, and pepper in a bowl.
3. 3 In the same skillet, scramble eggs until just set, then mix in the cooked bacon.
4. 4 Sprinkle half of the cheese over two tortillas.
5. 5 Top each with half of the egg and bacon mixture.
6. 6 Cover with remaining cheese and top with the other tortillas.
7. 7 Cook quesadillas in a lightly oiled skillet over medium heat until golden brown on both sides and cheese is melted.
8. 8 Slice into wedges and serve immediately.

Nutrition

Tips

• For a quicker option, use pre-cooked bacon crumbles.
• Add diced green onions or tomatoes for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.

Serving Suggestions

• Serve with salsa and sour cream on the side.
• Pair with a fresh fruit salad for a complete breakfast.

FAQ