Easy Egg Breakfast Quesadilla Recipe

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

    Yields: 2 servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 399

    Total fat: 22 g
    Saturated fat: 9 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 418 mg
    Sodium: 962 mg
    Carbohydrates: 20 g
    Fiber: 3 g
    Sugar: 1 g
    Protein: 30 g
    Vitamin A: 211 mcg
    Vitamin D: 2 mcg
    Folate: 51 mcg
    Choline: 299 mg
    Calcium: 244 mg
    Iron: 2 mg
    Potassium: 597 mg

    This recipe is an excellent source of protein, vitamin A and choline, and a good source of vitamin D and folate.


  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 one to two minutes per side. CUT into wedges; SERVE with salsa.

Insider Info

  • Two thin ham slices can be substituted for the Canadian-style bacon.