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Breakfast Quesadillas

Crispy and cheesy, these Breakfast Quesadillas are filled with fluffy scrambled eggs, savory bacon, fresh spinach, and melty cheddar cheese. Perfect for a quick, satisfying meal, they pair beautifully with salsa and sour cream. Make them fresh or prep ahead and freeze for an easy, heat-and-eat breakfast!

15 min

Prep Time

15 min

Total Time

15 min

Servings

4

Ingredients

Pantry

  • 4 Flour Tortillas

Fridge and Freezer

  • ½ cup Bacon Bits

  • 8 Eggs

  • 1 cup Cheddar Cheese

  • 1 cup Salsa

  • 1 cup Sour Cream

  • 2 cups Spinach

Directions

  1. Wash hands with soap and water. Heat a little oil in a large skillet over medium heat.

  2. In a small bowl, beat eggs and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until set. Remove the eggs to a bowl, carefully wipe out the pan with paper towels, and place it back on the heat.

  3. Divide eggs, bacon, cheese and spinach, among ½ of each tortilla. Fold the other half of the tortilla on top. Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.

  4. Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate. Slice and serve warm with salsa and sour cream. Makes 4 quesadillas. Refrigerate leftovers within 2 hours.

*Use gluten-free tortillas to make this recipe gluten-free.

<ul><li>You can make this recipe ahead and freeze it:
Cook the breakfast quesadillas and allow them to cool. Lay them on a baking sheet loosely covered with plastic wrap. Flash freeze them by putting the baking sheet in the freezer for 1 hour. Then transfer the quesadillas to a freezer safe bag and store for 2-3 months in the freezer. Thaw overnight in the fridge, then reheat at 350ºF for a few minutes until warmed through and cheese is melted.</li></ul>

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