Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some of the grease.
- Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
- Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until done.
- Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
- Top with some more shredded cheese and place another flour tortilla on top.
- Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
- Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
- Slice and serve warm with salsa, sour cream and guacamole.
Nutrition
Notes
If you want to add vegetables, saute them after cooking the bacon. Good vegetable ideas include chopped onion, bell pepper, mushrooms, or spinach. You can cook the bacon, shred the cheese, and cook the tortillas ahead of time. To freeze, cook the quesadillas, let them cool, flash freeze them on a baking sheet for 1 hour, then transfer to a freezer safe bag for storage up to 3 months. Thaw overnight in the fridge and reheat at 350ºF until warm.