Cheesy Bacon Breakfast Quesadillas
Start your morning off right with these Cheesy Bacon Breakfast Quesadillas. With fluffy scrambled eggs, creamy Velveeta, and a hint of green chilies wrapped in golden tortillas, this recipe is both comforting and crave‑worthy. As a longtime brunch lover, I love how quickly these come together on a busy weekday—yet still feel indulgent enough for weekend company.
| Mexican‑American |
| Breakfast / Brunch |
| By Talia Beventi |
Ingredients:
For the Filling:
- 2 Tbsp. margarine (or butter)
- 4 large eggs, beaten
- ¼ lb. (4 oz.) Velveeta cheese, cubed
- 3 Tbsp. green onions, chopped
- 3 Tbsp. mild green chilies, chopped
- 4 slices bacon, fried and crumbled
For Assembly:
- 2 (6‑inch) flour tortillas
- Oil, for frying tortillas
2 quesadillas
10 minutes
10 minutes
Easy
Tools We Use:
Instructions:
- Prepare the tortillas: Heat about 1 Tbsp. oil in a 10″ skillet over medium‑high heat. Fry each tortilla for 30–45 seconds per side, until lightly browned and crisp. Transfer to a paper towel to drain.
- Cook the eggs: Melt margarine in the same skillet over medium heat. Add beaten eggs and stir gently until they begin to set but are still soft.
- Add cheese & aromatics: Stir in cubed Velveeta, green onions, and green chilies. Continue stirring until cheese melts and the mixture is uniformly creamy (about 1–2 minutes).
- Assemble quesadillas: Divide the egg‑cheese filling between the tortillas, spreading it evenly. Sprinkle crumbled bacon over the top of each.
- Fold & serve: Fold each tortilla in half and return to the skillet for 30 seconds per side to crisp the fold. Slice in half and serve immediately.
Chef's Tips:
- Even melting: Cube the Velveeta small so it melts uniformly without clumping.
- Nonstick skillet: Using a nonstick pan prevents the eggs from sticking and makes cleanup easy.
- Low‑and‑slow eggs: Stir eggs gently over medium‑low heat for custardy, tender curds.
Essential Cookware Sets:
Serving Suggestions:
- Fresh salsa: A spoonful of pico de gallo or tomato‑avocado salsa adds brightness.
- Sour cream or crema: A dollop cools the mild heat of the chilies.
- Breakfast potatoes: Crispy hash browns or home fries make it a hearty meal.
Storage:
- Refrigerate filling: Store the cooled egg‑cheese mixture in an airtight container for up to 2 days; reheat gently before assembling.
- Freezer quesadillas: Assemble and wrap each quesadilla in foil; freeze up to 1 month. Reheat in a 350 °F oven for 15 minutes.
- Reheat tips: Warm in a skillet over low heat or in a toaster oven to keep tortillas crisp.
Dietary Adaptations:
- Vegan: Swap eggs for tofu scramble, margarine for vegan butter, Velveeta for a cashew‑based cheese, and use vegan bacon.
- Gluten‑free: Use certified gluten‑free tortillas.
- Lower fat: Replace margarine with cooking spray, use reduced‑fat cheese, and turkey bacon.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Total Fat | 36 g |
| – Saturated | 14 g |
| Cholesterol | 210 mg |
| Sodium | 920 mg |
| Total Carbohydrate | 28 g |
| – Dietary Fiber | 2 g |
| – Sugars | 2 g |
| Protein | 23 g |
