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

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.