One of my favorite easy meals, these bacon and egg breakfast quesadillas are spicy, rich and cheesy, the perfect combination in my book. Great also for lunch or dinner!
Growing up in Texas, tortillas are a common kitchen staple. I almost always have some in the freezer or refrigerator, ready for quick meals. And, failing that, I have masa harina in the pantry so if I’m really hard up and not time-pressed, I can make some!
There is no quicker snack or meal than simple cheese quesadillas. Two ingredients: cheese and tortillas. Even a child can make them and mine sure did! Add in a protein or some vegetables and now you’ve got something not only tasty but nutritious.
Bacon and Egg Breakfast Quesadillas
I’m calling these breakfast quesadillas because, you know, bacon and eggs, but truly, they are a favorite for snack, lunch and dinner as well. I like to serve them with sliced avocado or salsa for topping.
Ingredients for each quesadilla
1 oz or 28g sharp cheddar
1 spring onion
1 bird’s eye chili pepper, optional but highly recommended
Fine sea salt
Freshly ground black pepper
1 large egg
2 fresh tortillas (I used mitad y mitad, half flour/ half corn.)
1 oz or 28g bacon crumbles
Optional for serving – sliced avocado
Method
Slice the spring onion finely and mince the chili pepper, if using.
Grate the cheddar cheese.
To a small bowl, add the egg, spring onion and chili pepper. Season with a pinch of fine sea salt and a few good grinds of black pepper.
Whisk with a fork to combine.
In a small nonstick skillet over a medium heat, toast the tortillas on both sides and set them aside.
Add the bacon crumbles to the pan and cook until they are crispy.
Pour in the egg mixture and cook just until the bottom is set and the top is still runny.
Place one toasted tortilla on top of the egg and press down very gently.
Cook for a few more minutes until the egg is set enough so you can turn it over easily without making a mess.
Sprinkle the cheddar on the egg evenly.
Top with the second tortilla.
Cook until the cheddar starts to melt and stick to the tortilla. Again, if you turn too soon, you’ll lose some cheese and no one wants that. Cheese sticking well? Flip the quesadilla.
Cook for a couple of more minutes or until the cheese is completely melted and the quesadilla is hot through.
You can keep the finished quesadillas warm in a low oven, wrapped in foil, until you are ready to serve if you are making multiples or serve immediately if you are not.
Cut the quesadilla into wedges with a sharp knife or pizza cutter.
Serve hot!
Enjoy!
It’s Sunday FunDay and today we are featuring the humble tortilla. Many thanks to our host, Karen from Karen’s Kitchen Stories. Check out the links below.
- Bacon and Egg Breakfast Quesadillas by Food Lust People Love
- Baked Vegetable Chimichanga by Mayuri's Jikoni
- Easy Enchiladas by A Day in the Life on the Farm
- Crock Pott Quesabirria by Amy's Cooking Adventures
- Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
- Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
- Shrimp Tacos with Coleslaw by Making Miracles
- Vegan Samosadillas by Sneha's Recipe
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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