Breakfast quesadillas stuffed with shredded cheese, fluffy scrambled eggs, crumbled bacon, sauteed red onions, and baby spinach. Ready in 15 minutes!
- 2 slices bacon
- 1 1/2 tablespoons olive oil, divided
- 1/4 medium red onion, diced
- 1 cup baby spinach
- 5 large Eggs, beaten
- 4 soft taco-size flour tortillas
- 1 1/2 cups shredded cheese (Mexican-blend or mozzarella preferred)
- salt and black pepper, to taste
- salsa and sour cream, for serving
Cook the bacon: Add bacon to a large nonstick skillet over medium-high heat and cook for 4-5 minutes, flipping halfway through, until crispy. Transfer bacon to a plate lined with paper towels and let cool slightly. When cool enough to handle, crumble bacon into pieces. Set aside. Discard bacon grease and wipe the skillet clean.
Cook the veggies: Add 1/2 tablespoon olive oil to the same large nonstick skillet over medium-high heat. Add onions and cook for 2 minutes. Add spinach and cook for 30 more seconds. Transfer to a bowl and set aside.
Cook the eggs: Add remaining 1 tablespoon olive oil to the large nonstick skillet over medium-high heat. Add eggs and let sit for 10-15 seconds. Then, gently stir them until the eggs are just cooked through. Transfer 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, sauteed 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 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 quesadillas to a cutting board and cut in half. Serve with your favorite salsa and sour cream.
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