Breakfast Quesadilla
Carlos Mendez
@carlosmendezcooks
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Difficulty
Easy
Let's cook
Scramble soft and underdone
Melt the butter over low heat and stir the beaten eggs constantly, pulling the pan off the heat periodically. Stop while they still look wet — they finish cooking inside the quesadilla.
💡Fully cooked eggs go rubbery once the quesadilla cooks. Take them off early.
Cheese against the tortilla
Scatter cheese onto one half of each tortilla, then the eggs, bacon, and scallions, then more cheese before folding.
Dry pan, medium heat
Cook in a dry pan — no oil — for 3 minutes a side, pressing gently, until blistered and the cheese has melted.
Rest before cutting
Rest 1 minute so the cheese sets, then cut into wedges and serve with salsa and sour cream.
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📝 Tips, swaps, and make-ahead notes
The cheese layers on both sides are structural, not just flavour — they glue the tortilla shut. Grate your own for a smoother melt.
- •Vegetarian: Black beans and sautéed peppers in place of bacon.
- •Meal prep: Assemble and refrigerate overnight; cook from cold.
- •Air fryer: 380°F for 6 minutes, flipping once.
Nutrition & Safety
Calories
512kcal
Protein
26g
Carbs
34g
Fat
30g
⚠️ Allergen & Safety Note
This recipe contains egg, dairy and gluten. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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