Breakfast Quesadillas – Are you looking for a breakfast that is delicious, filling, and easy to make? These easy breakfast quesadillas are the perfect solution! Filled with fluffy scrambled eggs, crispy bacon, sautéed onions and spinach, and melted cheese, these quesadillas are the ultimate breakfast treat. They’re quick and easy to make, and perfect for those busy weekday mornings when you need something tasty and satisfying to start your day.
My husband and I love to make these easy breakfast quesadillas on lazy Sunday mornings. We started making them a few years ago when we were looking for a new breakfast recipe to add to our rotation. We both love the combination of fluffy eggs, crispy bacon, and melty cheese, and the sautéed onions and spinach add a delicious and nutritious twist. Now, these quesadillas have become a staple in our household, and we make them almost every weekend. We love how easy they are to make, and how they’re the perfect way to start a lazy Sunday morning.
Why This Recipe Rocks?
If you’re looking for a breakfast recipe that is easy to make and absolutely delicious, then you need to try these easy breakfast quesadillas. Here’s why they’re so amazing:
- Filled with fluffy scrambled eggs, crispy bacon, and sautéed onions and spinach, these quesadillas are packed with flavor and nutrition.
- The melted cheese adds a creamy and savory touch, and brings all the ingredients together into one delicious bite.
- These quesadillas are incredibly easy to make, and can be ready in just 20 minutes.
- They’re the perfect way to start your day, whether you’re looking for a quick weekday breakfast or a lazy Sunday morning treat.
Ingredients:
- 2 slices of bacon (28g)
- 1 1/2 tablespoons (22 ml) of olive oil, divided
- 1/4 medium red onion, diced
- 1 cup (30g) of baby spinach
- 5 large organic eggs (preferably Pete and Gerry’s), beaten
- 4 soft taco-size flour tortillas
- 1 1/2 cups (150g) of shredded cheese (Mexican-blend or mozzarella preferred)
- salt and black pepper, to taste
- salsa and sour cream, for serving
Directions:
Cook the bacon: Add the bacon to a large nonstick skillet over medium-high heat and cook for 4-5 minutes, flipping halfway through, until crispy. Transfer the bacon to a plate lined with paper towels and let cool slightly. When cool enough to handle, crumble the bacon into pieces. Set aside. Discard the bacon grease and wipe the skillet clean.
Cook the veggies: Add 1/2 tablespoon of olive oil to the same large nonstick skillet over medium-high heat. Add the diced red onions and cook for 2 minutes. Add the baby spinach and cook for 30 more seconds. Transfer the veggies to a bowl and set aside.
Cook the eggs: Add the remaining 1 tablespoon of olive oil to the same large nonstick skillet over medium-high heat. Add the beaten eggs and let sit for 10-15 seconds. Then, gently stir them until the eggs are just cooked through. Transfer the eggs to a bowl and set aside.
Assemble the quesadillas: Sprinkle shredded cheese on one half of each tortilla. Top with a layer of scrambled eggs, sautéed onions and spinach, crumbled bacon, a generous pinch of salt and pepper, and a final layer of shredded cheese.
Cook the quesadillas: Fold the tortillas over and cook in the same large nonstick skillet over medium-high heat for about 1-2 minutes per side, until the cheese starts to melt and the tortilla starts to get crispy.
Serve immediately: Transfer the quesadillas to a cutting board and cut in half. Serve with your favorite salsa and sour cream. Enjoy your delicious and easy breakfast quesadillas!
Notes:
- You can customize this recipe to your liking by adding or substituting ingredients. Try using different types of cheese, veggies, or protein.
- Make sure to use a nonstick skillet to avoid sticking and burning.
- To save time, you can cook the bacon and veggies ahead of time and store them in the fridge until you’re ready to make the quesadillas.
- These quesadillas can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or oven before serving.
In conclusion, these Easy Breakfast Quesadillas are a fantastic way to start your day with a flavorful and filling breakfast. With crispy bacon, sautéed spinach and onions, and scrambled eggs, these quesadillas are packed with protein and nutrients that will give you the energy you need to power through your morning. The best part is that they are easy to make, so you can enjoy a delicious breakfast without spending too much time in the kitchen. Whether you are making breakfast for yourself or feeding your family, this recipe is sure to please. So give it a try and let us know how it turns out!
FAQ
Can I make these quesadillas ahead of time?
Yes, you can cook the bacon and veggies ahead of time and store them in the fridge until you’re ready to make the quesadillas. Simply assemble the quesadillas when you’re ready to cook them.
Can I use a different type of cheese?
Absolutely! While the recipe recommends Mexican-blend or mozzarella cheese, you can use any type of cheese you prefer or have on hand.
Can I make these quesadillas with corn tortillas?
Yes, you can use corn tortillas instead of flour tortillas. However, keep in mind that the texture and taste may be slightly different.
Can I freeze these quesadillas?
These quesadillas are best enjoyed fresh, but you can freeze them for up to 1 month. Wrap them tightly in plastic wrap and foil, then store in a freezer-safe bag or container. To reheat, thaw in the fridge overnight, then heat in the oven or microwave until heated through.
Breakfast Quesadillas
Ingredients
- 2 slices of bacon 28g
- 1 1/2 tablespoons 22 ml of olive oil, divided
- 1/4 medium red onion diced
- 1 cup 30g of baby spinach
- 5 large organic eggs preferably Pete and Gerry's, beaten
- 4 soft taco-size flour tortillas
- 1 1/2 cups 150g of shredded cheese (Mexican-blend or mozzarella preferred)
- salt and black pepper to taste
- salsa and sour cream for serving
Instructions
- Cook the bacon: Add the bacon to a large nonstick skillet over medium-high heat and cook for 4-5 minutes, flipping halfway through, until crispy. Transfer the bacon to a plate lined with paper towels and let cool slightly. When cool enough to handle, crumble the bacon into pieces. Set aside. Discard the bacon grease and wipe the skillet clean.
- Cook the veggies: Add 1/2 tablespoon of olive oil to the same large nonstick skillet over medium-high heat. Add the diced red onions and cook for 2 minutes. Add the baby spinach and cook for 30 more seconds. Transfer the veggies to a bowl and set aside.
- Cook the eggs: Add the remaining 1 tablespoon of olive oil to the same large nonstick skillet over medium-high heat. Add the beaten eggs and let sit for 10-15 seconds. Then, gently stir them until the eggs are just cooked through. Transfer the eggs to a bowl and set aside.
- Assemble the quesadillas: Sprinkle shredded cheese on one half of each tortilla. Top with a layer of scrambled eggs, sautéed onions and spinach, crumbled bacon, a generous pinch of salt and pepper, and a final layer of shredded cheese.
- Cook the quesadillas: Fold the tortillas over and cook in the same large nonstick skillet over medium-high heat for about 1-2 minutes per side, until the cheese starts to melt and the tortilla starts to get crispy.
- Serve immediately: Transfer the quesadillas to a cutting board and cut in half. Serve with your favorite salsa and sour cream. Enjoy your delicious and easy breakfast quesadillas!
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