Bacon, Egg and Cheese Breakfast Quesadilla

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/11/2020

A kid-friendly breakfast on-the-go, easily made vegetarian by substituting black beans for bacon.

For a vegetarian version, substitute the bacon for 1/4 cup of canned black beans, drained and rinsed, then lightly mashed.

Serves: 4 Save

Ingredients (8)

  • 4 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt and pepper
  • 2 teaspoon butter
  • 4 (8-inch) flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 4 slice bacon, cooked crisp and crumbled
  • 1/2 cup baby spinach leaves

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Beat eggs, milk, salt and pepper with a fork in a bowl until blended.
  2. Melt butter in a nonstick skillet and scramble eggs. Remove to a bowl.
  3. In the same pan, heat one tortilla over low. Sprinkle 2 Tbsp cheese over tortilla.
  4. Spoon half the eggs on top. Sprinkle half the bacon and spinach and 2 more Tbsp cheese over eggs.
  5. Top with another tortilla. Cook 1 to 2 minutes on each side, until cheese melts and tortillas are toasted.
  6. Repeat with remaining tortillas, eggs, cheese and bacon.
  7. Freeze or cut into wedges to serve immediately.
TIP: Freeze for later! Place quesadillas on a waxed paper-lined baking sheet. Freeze 1 to 2 hours, then place in individual ziplock freezer bags. Reheat in a toaster oven or microwave.