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Easy Egg Breakfast Quesadillas

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Quick Recipe

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 2 servings

video-demo

What You Need

1/2
cup shredded Mexican cheese blend (2 oz.)
2
whole wheat OR flour tortillas (7-inch)
4
slices Canadian-style bacon (2-1/2 oz.)
4
EGGS, beaten
Salsa

Here’s How

  1. SPRINKLE 1/4 cup cheese on one side of each tortilla. TOP each with 2 bacon slices.
  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 tortillas over filling to cover, pressing gently.
  4. CLEAN skillet. COAT with cooking spray; heat over medium-low heat until hot. TOAST quesadillas just until cheese is melted, about 1 to 2 minutes per side. CUT into wedges; serve with salsa.

Video Demonstration

Play Video
Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

Play this video

Insider Info

  • Substitute: 2 thin ham slices can be substituted for the Canadian-style bacon.

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Nutrition Information

Per Serving

Excellent Source: protein, choline and calcium

Good Source: vitamin A, folate and iron

calories: 446
total fat: 24g
saturated fat: 10g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 466mg
sodium: 1,006mg
carbohydrates: 24g
dietary fiber: 2g
protein: 30g
vitamin A: 787.0IU
vitamin D: 35.0IU
folate: 48.4mcg
calcium: 255.8mg
iron: 3.1mg
choline: 275.4mg

vitamin C: 0mg
vitamin E: 1.6IU
trans fat: 0g
sugars: 2g
potassium: 255.9mg
magnesium: .0mg
selenium: 40.6mcg
phosphorus: 277.1mg
vitamin B12: 1.5mcg
vitamin K: .3mcg
vitamin B6: .3mg
copper: .1mg
vitamin B1 - thiamin: .3mg
manganese: .0mg
zinc: 1.6mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: 2.3mg
omega 3: .1g
omega 6: 1.5g