Time
15 min
Serving
2 persons
Calories
476
This breakfast quesadilla features bacon, egg, and cheese in a crisp and toasty flour tortilla.
Ingredients
- eggs: 2 piece
- slices bacon, cooked and crumbled: 3 piece
- flour tortillas: 2 piece (8 inch)
- butter: 1 tsp (softened, to taste)
- cooking spray:
- Colby-Jack cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
-
Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
-
Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
-
Lightly butter one side of each tortilla.
-
Warm a separate, dry skillet over medium-low heat.
-
Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.
