Breakfast Quesadilla Recipe

5 from 1 vote

These breakfast quesadillas are perfect for busy mornings that require something quick. Filled with fluffy scrambled eggs, crispy bacon, ham, red peppers, and melted cheese, they are packed with protein and even hearty enough to serve as breakfast for dinner.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American, Tex-Mex

Servings: person

Calories: 435kcal

Author: The Carefree Kitchen

Ingredients

2 slices bacon cooked and crumbled
1/4 medium red bell pepper diced
1 tablespoon butter
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 large flour tortillas
1/4 cup shredded cheddar cheese (divided)
2 slices ham diced

US Customary - Metric

Instructions

Heat a skillet over medium and add the bacon. Cook for about 2-3 minutes, or until golden brown. Flip over and cook until golden, or another 1-2 minutes. Transfer to a paper towel lined plate to cool.
Remove the bacon grease and wipe the pan clean. Add the diced red pepper and cook until tender—about 2-3 minutes. Set aside.
Add the butter to the pan and warm over medium low heat. In a small bowl, whisk the eggs well with a fork. Pour the eggs into the pan, season with salt and pepper, and cook until the bottom is set, then gently fold the eggs over low heat, cooking just until they are mostly set. Remove from the heat.
Place 1 tortilla onto a large skillet. Cook until warm, then flip over. Add half of the shredded cheese along with the ham, bacon, red peppers, and scrambled eggs. Sprinkle the rest of the cheese over the top, then cover with the second tortilla.
Carefully flip the quesadilla over and cook until the cheese is melty and the tortillas are golden on both sides.
Remove from the skillet and cut into quarters to serve. Enjoy!

Notes

Storing instructions: store leftovers in an airtight container in the fridge for up to 2 days.

Reheating: reheat in a toaster oven or 350 degree until until warm.

Nutrition