Directions
SPRINKLE 1/4 cup cheese on one side of each tortilla. TOP each with 1 bacon slice and 1 tbsp. green onion.
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.
SPOON eggs on top of bacon, dividing evenly. FOLD tortilla over filling to cover, pressing gently.
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.
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
Tips
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.
Per serving: 1 Recipe
- 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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.