I love making breakfast special on the weekends. Breakfast during the week usually consists of serving 2 kids, that would rather be sleeping, some frozen waffles or a bowl of cereal. It’s not my favorite. So when we get to take our time and sleep in a little and actually enjoy our breakfast together, I want to do something a little more exciting than Eggo waffles or Cinnamon Toast Crunch. But exciting doesn’t have to mean complicated. Take this Bacon & Egg Breakfast Quesadilla for example. It’s so incredibly easy to make. But it’s fun. And really, really tasty.

I served this Bacon & Egg Breakfast Quesadilla with a simple Avocado Salad. I wanted something fresh to go along with it. Plus I love avocados. You could also serve it with some regular tomato salsa, that’s what my husband and kids prefer. It’s fine. More avocado salsa for me.

Let me show you how I made this Bacon & Egg Breakfast Quesadilla 👇🏻

Start by making the avocado salad. Add 2 large-diced avocados to a medium bowl. Add the juice of 1/2 of a lime, 1/2 tsp salt, and 2 tbsp of chopped fresh cilantro. Stir gently and set aside.

Add 10-12 pieces of diced bacon to a large skillet over medium-high heat.

Cook the bacon until it’s crispy, about 6-8 minutes. Then remove to a plate lined with paper towels.

In a large bowl, whisk together 6 large eggs along with 1 tsp of salt, 1/2 tsp black pepper, and 1 tsp crushed red pepper flakes. Add 1 tbsp of unsalted butter to a large skillet over medium heat. Swirl the melted butter around in the pan and then add the whisked eggs.

Scramble up the eggs. Don’t overcook them. Remove the soft scrambled eggs to a bowl.

Butter one side of 2 large burrito-sized flour tortillas and heat a large, non-stick skillet over medium heat. Add one of the tortillas (butter side down). Sprinkle 1/2 cup of cheddar (or any cheese that you prefer) over the tortilla. Add HALF of the scrambled eggs and HALF of the crispy bacon pieces. Top with another 1/2 cup of cheddar.

Finally top with the second buttered tortilla (butter-side up). Cook the quesadilla for 2-3 minutes until the cheese has started to melt on the bottom and the bottom quesadilla is golden brown and grilled.

Carefully flip and cook the other side for another 2-3 minutes.

Remove the cooked quesadilla to a cutting board and repeat the same cooking steps above for the second quesadilla. When both quesadillas are cooked, cut each quesadilla into 6 triangles.

Add 3 quesadilla triangles to a plate and serve with the avocado salad.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Bacon & Egg Breakfast Quesadilla

Cheesy, bacon-y, simple, and delicious. This Bacon & Egg Breakfast Quesadilla is delicious at breakfast or any other time of day.

Prep Time 15

Cook Time 10

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Avocado Salad-

2 Avocados, cut into large chunks
1/2 Lime, juiced
1/2 Tsp Salt
2 Tbsp Chopped Fresh Cilantro

For the Quesadilla-

4 Burrito-Sized Flour Tortillas
10-12 Bacon Slices, diced
6 Large Eggs
1 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Crushed Red Pepper Flakes
1 Tbsp Unsalted Butter
2 Cups Cheddar Cheese, shredded

Instructions

Begin by making the avocado salad. Add all of the ingredients to a medium-sized bowl and stir gently. Set aside.
Add the diced bacon to a large skillet over medium-high heat. Cook the bacon, stirring occasionally until it’s crispy, about 6-8 minutes. Remove the crispy bacon to a plate lined with paper towels.
In a large bowl, whisk together the large eggs, salt, pepper, and crushed red pepper flakes. Add the butter to a skillet over medium heat and melt. Swirl the butter around the skillet and then add the eggs. Scramble the eggs until they are cooked, but still soft. Remove the eggs to a bowl.
Wipe out the skillet. Butter one side of 2 burrito tortillas. Heat the skillet over medium heat and add one of the tortillas to the skillet (butter-side down). Sprinkle 1/2 cup of cheddar over the tortilla.
Top the cheese with HALF of the scrambled eggs and HALF of the crispy bacon pieces. TheN top with another 1/2 cup of cheddar and the second buttered tortilla (butter-side up).
Cook the quesadilla for 2-3 minutes to let the bottom cheese layer melt and the tortilla brown. Carefully flip and cook the other side for another 2-3 minutes. Remove to a cutting board and cook the second quesadilla using the steps above.
Cut the quesadillas into 6 triangles each and add 3 triangles to each plate. Serve with the avocado salad. Enjoy!