Recipe Background
Egg sandwiches? That's yesterday's breakfast! You need something faster, hipper, and with a more Tex-Mex feel. These ultra-speedy Country Breakfast Quesadillas are where it's at! In between two golden tortillas are fluffy, tender eggs and bits of succulent bacon. Oh, and cheese. Obviously. These Country Breakfast Quesadillas need plenty of melty, sharp cheese to be the best breakfast... which they are!
Egg sandwiches? That's yesterday's breakfast! You need something faster, hipper, and with a more Tex-Mex feel. These ultra-speedy Country Breakfast Quesadillas are where it's at! In between two golden tortillas are fluffy, tender eggs and bits of succulent bacon. Oh, and cheese. Obviously. These Country Breakfast Quesadillas need plenty of melty, sharp cheese to be the best breakfast... which they are!
Ingredients
For the quesadillas:
- 6 slices bacon chopped
- 6 large eggs
- milk to taste
- salt to taste
- freshly ground black pepper to taste
- 1 (8-ounce) block cheddar cheese grated or sliced very thinly
- 8 flour tortillas burrito-sized
Optional, for serving:
- salsa to taste
- sour cream to taste
- gucamole to taste
- cilantro to taste, chopped
Directions
- In a large skillet over medium heat, add the bacon pieces and cook, while stirring, until crisp, about 5-7 minutes.
- Reserve 1 tablespoon of the bacon drippings in the skillet with the bacon pieces, draining the remainder.
- In a bowl, add the eggs and a splash of the milk and whisk until smooth.
- Add the egg mixture, the salt, and the black pepper to the bacon drippings and the bacon pieces in the skillet and cook, while scrambling the eggs, until they are cooked, about 3-4 minutes.
- Add 1/2 of the cheese evenly to 4 of the tortillas, spreading it out over the whole tortilla.
- Top each of the cheese layers with an even amount of the egg mixture.
- Top each of the egg mixture layers evenly with the remaining cheese.
- Cover each of the cheese layers with the remaining tortillas.
- In a pan over medium heat, add 1 of the quesadillas and cook, undisturbed, until the cheese inside begins to slightly melt and the bottom is golden-brown, about 2-3 minutes.
- Carefully flip the quesadilla and cook until the reverse side is golden, about 1-2 minutes.
- Transfer the quesadilla to a plate and repeat with the remaining quesadillas.
- Slice and serve topped with the salsa, the sour cream, the guacamole, and the cilantro.
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