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Crispy tortillas filled with fluffy scrambled eggs, savory bacon, and gooey melted cheese. A quick and satisfying Tex-Mex breakfast ready in under 20 minutes.
Cook the Bacon
Scramble the Eggs
Assemble the Quesadillas
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Crispy tortillas filled with fluffy scrambled eggs, savory bacon, and gooey melted cheese. A quick and satisfying Tex-Mex breakfast ready in under 20 minutes.
This tex_mex recipe takes 20 minutes to prepare and yields 4 servings. At 614.33 calories per serving with 30.31g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Cook the Quesadillas
Serve
Add 1-2 tablespoons of diced jalapeños or a pinch of red pepper flakes to the scrambled eggs. Use Pepper Jack cheese instead of a Mexican blend for an extra kick.
Sauté 1/2 cup of diced bell peppers and 1/4 cup of diced onions in the skillet before cooking the eggs. Add a handful of fresh spinach to the eggs during the last minute of scrambling until wilted.
Substitute bacon with turkey bacon or Canadian bacon. Use egg whites instead of whole eggs and a low-fat cheese. Opt for whole wheat tortillas for added fiber.
With a combination of eggs and bacon, this quesadilla provides a significant amount of high-quality protein, which is crucial for muscle repair, immune function, and keeping you feeling full and satisfied.
Eggs are a natural source of several B vitamins, including B12 and riboflavin. These vitamins are essential for converting food into energy and maintaining a healthy nervous system.
The generous amount of cheese not only adds flavor and a gooey texture but also contributes a good dose of calcium, a mineral vital for strong bones and teeth.
A single Bacon and Egg Quesadilla contains approximately 550-650 calories, depending on the size of the tortilla, the type of bacon, and the amount of cheese used. This makes it a very substantial and filling breakfast.
While delicious and high in protein, this quesadilla is also high in saturated fat and sodium. It's best enjoyed as an occasional treat. To make it healthier, you can use turkey bacon, egg whites, reduced-fat cheese, and a whole wheat tortilla, and add vegetables like spinach or bell peppers.
Quesadillas are best served fresh for maximum crispiness. However, you can cook the bacon and scramble the eggs ahead of time and store them in the refrigerator for up to 2 days. When you're ready to eat, simply assemble and cook the quesadillas.
Feel free to get creative! Sautéed mushrooms, black beans, corn, diced potatoes, or different proteins like sausage or chorizo are all excellent additions.
Yes, absolutely. While flour tortillas are traditional for quesadillas because they get crispy and hold together well, you can use whole wheat tortillas for more fiber or corn tortillas for a gluten-free option (though they may be more fragile).
The key to a crispy quesadilla is using enough fat (butter or a little oil) and cooking on medium heat. Don't rush the process. Pressing down on the quesadilla with a spatula as it cooks also helps create a crisp, golden-brown crust.