Breakfast Quesadillas
These easy breakfast quesadillas are packed with crispy bacon, eggs, melty cheese, and potatoes.
Servings : 8 wedges
Ingredients
- 4 strips bacon
- ½ small white onion, finely chopped
- 1 small russet potato, diced into 1/4-inch cubes
- ⅓ cup chopped red bell pepper, optional
- salt and fresh ground black pepper, to taste
- ½ tablespoon vegetable oil
- 3 to 4 eggs, whisked
- 4 large flour tortillas
- ⅓ cup refried beans with chilorio, or plain refried beans
- ½ cup shredded Mexican blend cheese
- cooking spray
Instructions
- Heat a cast iron skillet or a frying pan over medium heat. Add the bacon to the pan and cook for 2 minutes on each side or until crispy. Remove the bacon from the pan and set it aside.
- Add the diced onion to the pan and stir to combine with the bacon fat. Cook the onions for 4 to 5 minutes, occasionally stirring, until soft and translucent.
- Stir in the potatoes and peppers; season with salt and pepper to taste. Add the vegetable oil and cook for 7 to 10 minutes or until the potatoes are fork-tender.
- Crumble the bacon and add it to the pan; stir well. Add the eggs and scramble all the ingredients. Let everything cook for 3 to 5 minutes or until the eggs are cooked to your liking. Taste for salt and pepper and adjust. Remove the pan from the heat.
- Place the flour tortillas on a flat surface. Spread two tortillas with 3 to 4 tablespoons each of refried beans. Top the same two tortillas with 3 tablespoons each of cheese. Add the scrambled eggs mixture to taste. Top each with an extra tablespoon or two of cheese. Place the remaining tortillas on top.
- Wipe the cast iron skillet clean (or pan) and set it over medium heat. Spray it with a little cooking spray. Place one quesadilla in the pan. Let it cook for 2 to 3 minutes or until the bottom is golden and crispy. Flip it over and cook it for 2 to 3 more minutes.
- Remove the quesadilla from the heat.
- Transfer to a plate, slice each tortilla into 4 wedges and serve with salsa and/or guacamole.
Notes
- Corn Tortillas or Flour Tortillas: In Mexico, quesadillas are made with corn tortillas. However, here in the States, we most often use flour tortillas.
- Refried Beans with Chilorio are refried beans mixed with pork. If you can find them, great; if not, plain refried beans are okay.
- Adding leftover scrambled eggs, bacon, or crispy potatoes to these quesadillas is a great way to use up those scraps.
- Shredded Cheese: Mexican blend cheese and shredded Manchego cheese are great in quesadillas, but you can also use Gouda, Oaxaca, Chihuahua, Muenster, and mozzarella.
Nutrition
Calories: 131 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 9 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.03 g | Cholesterol: 93 mg | Sodium: 220 mg | Potassium: 154 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 172 IU | Vitamin C: 2 mg | Calcium: 101 mg | Iron: 1 mg | Net Carbs: 5 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.