Bacon & Egg Quesadillas

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  • Ingredients
    1 cup shredded Pepper Jack cheese (4 oz.)
    4 large flour Tortillas (10 to 12-inch)
    4 slices crisp-cooked bacon
    1/4 cup sliced green onions
    8 EGGS, beaten

    Yields: 4 servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin A, Vitamin D, Folate, Calcium, Iron and Choline

    Calories: 517

    Total Fat: 27 g
    Saturated fat: 11 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 8 g

    Cholesterol: 411 mg
    Sodium: 952 mg
    Carbohydrates: 38 g
    Dietary Fiber: 2 g
    Protein: 28 g
    Vitamin A: 1010.2 IU
    Vitamin D: 85.4 IU
    Folate: 124 mcg
    Calcium: 303.6 mg
    Iron: 4.3 mg
    Choline: 267.3 mg

Directions

  1. SPRINKLE 1/4 cup cheese on one side of each tortilla. TOP each with 1 bacon slice and 1 tbsp. green onion.

  2. COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot. POUR IN eggs. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

  3. SPOON eggs on top of bacon, dividing evenly. FOLD tortilla over filling to cover, pressing gently.

  4. CLEAN skillet. COAT with cooking spray; HEAT over medium-low heat until hot. TOAST quesadillas, one at a time, just until cheese is melted, 1 to 2 minutes per side. CUT into wedges.

Insider Info

Spice up your breakfast with these quick and portable quesadillas.

Lighter Option: Recipe can be made with Canadian bacon and reduced-fat cheese, if desired.