Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Chop the bacon and add it to the skillet, cooking until crisp. Remove some of the grease.
- Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
- Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until done to your liking.
- Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
- Top with more shredded cheese and place another flour tortilla on top.
- Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
- Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
- Slice and serve warm with salsa, sour cream and guacamole.
Notes
If you want to add vegetables, sauté them after cooking the bacon. Good vegetable options include chopped onion, bell pepper, mushrooms, or spinach. You can cook the bacon, shred the cheese, and cook the tortillas ahead of time. For freezing, cook the quesadillas, let them cool, and place them loosely covered on a baking sheet in the freezer for 1 hour. Transfer them to a freezer safe bag and store for 2-3 months. Thaw them overnight in the fridge, then reheat at 350ºF for a few minutes until warm and the cheese is melted. Use gluten-free tortillas for a gluten-free version.