Breakfast quesadillas stuffed with shredded cheese, fluffy scrambled eggs, crumbled bacon, sauteed red onions, and baby spinach. Ready in 15 minutes!
INGREDIENTS
- 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
INSTRUCTIONS
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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.
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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.
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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.
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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.
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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.
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Serve immediately: Transfer quesadillas to a cutting board and cut in half. Serve with your favorite salsa and sour cream.
Trinkle Group Real Est
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