Bacon, Egg and Cheese Breakfast Quesadilla

Bacon, Egg and Cheese Breakfast Quesadilla

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 (10)

  • 4 Eggs
  • ¼ cup Milk
  • ¼ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tsp Butter
  • 4 8in Flour Tortillas
  • ½ cup Shredded Cheddar Cheese
  • 4 Bacon Strips
  • or ¼ cup Canned Black Beans
  • ½ cup Baby Spinach


  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.