Crispy Bacon and Egg Breakfast Quesadillas

Why You’ll Love This Recipe

• Crisp tortillas surround soft eggs, smoky bacon, and plenty of melted cheese.
• Each quesadilla is filling, portable, and easy to customize.
• The entire breakfast is ready in about 40 minutes.
• It works equally well for a relaxed weekend breakfast or a hearty brunch.

Grocery List

• Produce: 1 medium jalapeño and fresh cilantro
• Meat: 8 slices thick-cut bacon
• Dairy: 6 large eggs, whole milk, unsalted butter, sharp cheddar cheese, and Monterey Jack cheese
• Pantry: Large flour tortillas, chunky salsa, neutral cooking oil, kosher salt, and ground black pepper

Full Ingredients

For the Bacon and Scrambled Eggs

• 8 slices thick-cut bacon
• 6 large eggs
• 2 tablespoons whole milk
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon unsalted butter

For the Quesadillas

• 4 large 8-inch flour tortillas
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 medium jalapeño, thinly sliced, with seeds removed for less heat if desired
• 1/4 cup chunky salsa, drained well, for the filling
• 2 tablespoons chopped fresh cilantro, divided
• 2 teaspoons neutral cooking oil, such as avocado or canola oil, divided

For Serving

• 1/2 cup chunky salsa

Step-by-Step Instructions

Step 1: Prepare the filling ingredients

Shred the cheddar and Monterey Jack if they are not already shredded. Thinly slice the jalapeño, removing the seeds and pale inner ribs if you prefer a milder quesadilla. Chop the cilantro. Place 1/4 cup of salsa in a fine-mesh strainer and let the excess liquid drain away while you cook the bacon and eggs. Draining the salsa helps keep the tortillas crisp.

Step 2: Cook the bacon until crisp

Arrange the bacon in a large, cold skillet, then place the skillet over medium heat. Cook for 8 to 10 minutes, turning occasionally, until the bacon is browned and crisp. Transfer it to a paper towel-lined plate. When it is cool enough to handle, crumble or chop it into bite-size pieces. Carefully pour the bacon fat into a heatproof container and wipe the skillet clean.

Step 3: Scramble the eggs gently

Crack the eggs into a medium bowl. Add the milk, kosher salt, and black pepper, then whisk for about 30 seconds, until the mixture is completely blended and slightly foamy. Melt the butter in the cleaned skillet over medium-low heat. Pour in the eggs and cook for 3 to 4 minutes, slowly pushing the eggs from the edges toward the center with a silicone spatula. Remove the pan from the heat when the eggs are softly set, slightly glossy, and have reached at least 160°F. They will finish cooking inside the quesadillas.

Step 4: Arrange the fillings

Combine the cheddar and Monterey Jack in a bowl. Divide the scrambled eggs, bacon, sliced jalapeño, drained salsa, cilantro, and cheese into four equal portions. Keeping the portions even makes the quesadillas easier to fold and helps every serving cook at the same rate.

Step 5: Assemble the quesadillas

Lay the tortillas on a clean work surface. Sprinkle 1/4 cup of the mixed cheese over one half of each tortilla. Top each with one-fourth of the scrambled eggs, bacon, jalapeño, drained salsa, and cilantro. Finish each one with another 1/4 cup of cheese. Fold the empty half of each tortilla over the filling to form a half-moon, then press gently so the quesadilla holds together.

Step 6: Toast until crisp and melted

Heat 1 teaspoon of the neutral oil in a large skillet over medium-low heat. Add two quesadillas and cook for 2 to 3 minutes, until the bottoms are crisp and golden brown. Carefully turn them with a wide spatula and cook for another 2 to 3 minutes, until the second side is browned and the cheese is fully melted. Transfer to a cutting board. Add the remaining 1 teaspoon oil and repeat with the other two quesadillas. Lower the heat if the tortillas brown before the cheese melts.

Step 7: Rest, slice, and serve

Let the quesadillas rest for 2 minutes so the melted cheese can settle and hold the filling in place. Cut each folded quesadilla into two or three wedges. Serve hot with the remaining 1/2 cup salsa on the side.

Pro Tips

• Use freshly shredded cheese: It melts more smoothly than many packaged shredded cheeses, which may contain anti-caking starches.
• Keep the eggs soft: Slightly undercooked scrambled eggs remain tender when the quesadillas are toasted.
• Drain the salsa: Excess liquid can make the filling slippery and prevent the tortillas from becoming crisp.
• Cook over medium-low heat: Gentle heat gives the cheese enough time to melt without scorching the tortillas.
• Avoid overfilling: Leave a 1/2-inch border around the tortilla so the filling does not spill into the skillet.

Variations

• Southwestern vegetable: Replace half of the bacon with 1/2 cup cooked diced bell pepper and 1/2 cup drained black beans.
• Extra spicy: Leave the jalapeño seeds in place and add 1/4 teaspoon chipotle powder to the eggs.
• Turkey bacon: Substitute 8 slices of turkey bacon and cook according to the package directions before assembling the quesadillas.

Storage & Make-Ahead

Cool leftover quesadillas completely, then refrigerate them in an airtight container for up to 3 days. Separate stacked pieces with parchment paper to keep them from sticking. Reheat refrigerated quesadillas in a 375°F oven for 8 to 10 minutes, turning once, or in a dry skillet over medium-low heat for 3 to 4 minutes per side. Heat leftovers to 165°F before serving. To freeze, wrap each cooled quesadilla tightly and store it in a freezer-safe container for up to 2 months; reheat from frozen in a 375°F oven for 20 to 25 minutes. For advance preparation, cook the bacon up to 3 days ahead and refrigerate it. The eggs may be scrambled up to 1 day ahead, but assemble the quesadillas shortly before cooking for the crispest texture.

Nutrition (per serving)

Calories: 610 kcal | Carbs: 30g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Fiber: 2g | Sugar: 4g | Sodium: 1450mg | Cholesterol: 365mg