Bacon, Egg and Cheese Breakfast Quesadilla

Breakfast Quesadilla
Mark Boughton Photography/ Styling by Teresa Blackburn
  • Yield: 4 servings

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


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


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 ziptop freezer bags. Reheat in a toaster oven or microwave.

Nutritional Info *per serving

  • Calories 430
  • Fat 29g
  • Cholesterol 250mg
  • Sodium 760mg
  • Carbohydrate 27g
  • Fiber 1g
  • Protein 14g