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This quick and easy breakfast is kid-friendly and perfect on-the-go. Flour tortillas are cooked until golden brown and filled with scrambled organic eggs, bacon, spinach, and mozzarella cheese. | peteandgerrys.com
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Quick Breakfast Quesadillas

  • Snacks and Apps
  • Protein-Packed
  • Meals
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5/5 - 5 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 4 quesadillas

There are so many things you can do with half an hour, but only one of them (hint: making this recipe) results in a crispy breakfast quesadilla oozing with cheese and stuffed to the seams with scrambled eggs, spinach, and crispy bacon bits. You'll only need one pan throughout the whole process, and with minimal dishes to wash, you might even get out the door earlier than expected.

By: Isabel Eats

Ingredients

  • 2 slices bacon
  • 1 1/2 tablespoons olive oil, divided
  • 1/4 medium red onion, diced
  • 1 cup baby spinach
  • 5 large Pete and Gerry's Organic Eggs, beaten
  • 4 soft 4-inch flour tortillas
  • 1 1/2 cups Mexican-blend or mozzarella cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • Salsa and sour cream for serving, optional

Nutritional Information

Serv. Size: 1 quesadilla, Servings: 4

Amount Per Serving: Calories 420, Fat Cal. 260, Total Fat 29g (45% DV), Sat. Fat 12g (60% DV), Trans Fat 0.5g, Cholest. 285mg (95% DV), Sodium 740mg (31% DV), Total Carb. 16g (5% DV), Fiber 1g (4% DV), Sugars 3g, Protein 22g, Vitamin A (30% DV), Vitamin C (6% DV), Calcium (35% DV), Iron (15% DV), Vitamin D (15% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Add bacon to a large nonstick skillet. Turn heat on at medium-high and cook bacon 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 and set aside. Save bacon grease for future use (or discard, if you prefer) and wipe the skillet clean.

Step 2

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.

Step 3

Add remaining 1 tablespoon olive oil to the same large nonstick skillet over medium-high heat. Add eggs and let sit for 10-15 seconds. Gently stir eggs until just cooked through. Transfer to a bowl and set aside.

Step 4

Sprinkle half of the shredded cheese over half of each tortilla. Top with a layer of scrambled eggs, sautéed onions and spinach, bacon bits, a generous pinch of salt and pepper, and a final layer of the remaining shredded cheese.

Step 5

Fold the tortillas in half, then cook two at a time in the same large nonstick skillet over medium-high heat for about 1-2 minutes per side, until the cheese starts to melt and the tortilla is crispy. Transfer quesadillas to a cutting board and cut in half. Serve immediately with your favorite salsa and sour cream if desired.

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