Description
Whip up easy breakfast quesadillas filled with fluffy eggs, green peppers, chicken bacon, and cheddar cheese for a hearty, quick morning meal.
Ingredients
- 6 eggs
- 1/4 cup milk (any kind)
- Salt and pepper, to taste
- 1/2 green pepper, diced
- 4 tablespoons unsalted butter, divided
- 6 slices chicken bacon, cooked, drained, and roughly chopped
- 3/4 cup shredded cheddar cheese, divided
- 6 medium soft tortilla shells
Instructions
- Whisk eggs, milk, salt, and pepper in a medium bowl. Add diced green peppers and stir to combine.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Pour in the egg mixture and cook until no longer runny, stirring often to scramble. Remove eggs to a separate plate.
- Wipe the skillet clean if needed. Melt 2 tablespoons butter over medium heat. Place one tortilla shell in the center of the pan.
- Sprinkle 1/4 cup shredded cheddar cheese evenly over the tortilla, leaving a ½ inch border.
- Spread a layer of scrambled eggs over the cheese, then add chicken bacon pieces and a light sprinkle of cheese on top if desired.
- Cover with a second tortilla shell and press down lightly.
- Cook for 2 to 3 minutes on each side until the tortilla is golden and crispy and the cheese is melted.
- Repeat steps 3 to 7 for remaining tortillas.
- Serve immediately.
Notes
- Cook eggs to an internal temperature of 165°F (74°C) for food safety.
- For softer green peppers, sauté them in butter before adding to eggs.
- Press quesadillas gently but firmly to get an even, crispy texture.
- Use medium heat to avoid burning tortillas.
- Prepare eggs just before assembling to keep them fluffy and warm.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or toaster oven to maintain crispiness.
- Freeze wrapped quesadillas up to 2 months; thaw overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet cooking
- Cuisine: American