Bacon Egg Cheese Breakfast Quesadilla Recipe

This is a from-scratch, healthier Bacon Egg Cheese breakfast quesadilla recipe using whole-grain tortillas. We love serving it with sour cream, salsa, or hot sauce. You can fill these "egg cheese sandwiches" with any leftover cheese, veggies, or meat (for extra protein).

📝 Ingredients

• 6 slices smoked sliced bacon ((No nitrate added) )
• 6 free-range eggs
• 1/4 cup whole milk
• 6 whole wheat flour tortillas ((8-inch tortillas))
• 2 1/2 cups shredded Mexican cheese ((10 oz block of Monterey Jack or Colby Cheese can be grated))
• 1/4 tsp salt
• 1/4 tsp black pepper

👨‍🍳 Instructions

1. 1--- Directions: ---
2. 2Brown the bacon: In a cast-iron skillet over medium heat, fry the bacon slices until crisp.
3. 3Beat the eggs with milk and seasonings: Prep the eggs: Meanwhile, whisk the eggs, milk, 1/4 tsp salt, and 1/4 tsp of pepper in a medium mixing bowl.
4. 4Put bacon on paper towels and reserve grease: Remove bacon onto paper towels and pour the bacon grease into a bowl, reserving 1-2 Tbsp of bacon grease for the eggs.
5. 5Scramble the eggs: Cook the eggs: Pour the beaten egg mixture into the skillet. Cook until scrambled and cooked thoroughly. Remove the eggs with a slotted spoon and wipe clean the pan.
6. 6Assemble quesadillas: Make the Quesadillas: Arrange three flour tortillas over the countertop and evenly divide cheese, scrambled eggs, bacon pieces, and more cheese for the quesadillas to glue together. Top with the other three tortillas.
7. 7Fry quesadillas: Cook until crisp: Saute the quesadillas in 2 Tbsp of the reserved bacon grease* over medium-high heat until golden and crisp on each side and the cheese melts.
8. 8Cut into wedges: using a sharp knife or pizza cutter, cut the double-decker quesadillas into wedges. I like to cut it into 4 quarters and serve it with sour cream, Pico De Gallo, or salsa.