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Breakfast Quesadilla

A delicious breakfast quesadilla packed with fluffy scrambled eggs, crispy bacon, savory sausage, and colorful vegetables, perfect for any morning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 6 large large eggs
  • 1/4 cup heavy cream or whole milk You can use either according to your preference.
Meat
  • 8 slices thin beef bacon Cook until crispy.
  • 6 links sausage links Or use 1/4 pound ground beef sausage.
Vegetables
  • 1/2 cup onions, diced
  • 1/2 cup red pepper, diced
  • 2 jalapenos, seeded and diced Adjust amount based on your spice preference.
Cheese and Tortillas
  • 2 cups shredded cheese Cheddar or a blend works great.
  • 8 6-inch flour tortillas
  • 2 tablespoons butter For cooking the quesadillas.
Serving
  • Pico de gallo Optional, for serving.

Method
 

Preparation
  1. In a bowl, whisk together the eggs and heavy cream until well mixed. Set aside.
  2. Heat a large skillet over medium heat and cook the beef bacon until it reaches your desired crispness. Once cooked, transfer it to a paper towel to drain excess grease.
  3. If there’s too much fat in the pan, remove some. Then, add the sausage links, cooking until they are fully done. Drain on a paper towel.
  4. Next, add diced onions and peppers to the skillet. Cook for about 3-4 minutes until they soften, then remove and set aside.
  5. Wipe out any grease from the skillet and return it to medium-low heat. Add 1 tablespoon of butter and let it melt.
  6. Pour in the whisked eggs, stirring gently over medium heat until fluffy and just set. Remove them from the skillet and set aside.
Cooking
  1. Return the skillet to medium heat, and butter one side of a tortilla. Place it butter side down in the skillet, leaving a 1/2-inch border around the edge.
  2. Layer with 1/2 cup of shredded cheese, followed by scrambled eggs, bacon, sausage, and the onion-pepper mixture. Add a pinch more cheese on top if you like.
  3. Top with another buttered tortilla, cooking for 2-3 minutes until golden brown, then carefully flip using a metal spatula, cooking for another 2-3 minutes on the other side until crispy.
  4. Cut the quesadilla into fourths, and serve with pico de gallo if desired.

Notes

Feel free to add more vegetables like spinach, mushrooms, or zucchini to boost nutrition. Experiment with different cheese blends for unique flavors and add jalapenos for some heat.