Bacon & Veggie Breakfast Quesadilla
🙈 Im officially on a quesadilla kick!
Last night was chicken quesadillas for dinner, and this morning I used the leftover veggies/cheese with some bacon and eggs for breakfast quesadillas for brunch.
These are super balanced with lots of protein, veggies, and healthy fats in the avocado - which all help to keep you satisfied!
For meal prep: Just double up (or more) on the recipe and cut up the ingredients so you can have them ready to put together when you’re ready to eat throughout the week.
Recipe makes 1 quesadilla
Ingredients
2 pieces bacon, uncooked
2 tbsp yellow onion, diced
2 tbsp red pepper, diced
2 eggs
Salt & pepper, to taste
2 tbsp Mexican shredded cheese
1 large tortilla
Optional sides:
Avocado
Tomato
Greek yogurt
Hot sauce
Directions
Dice the bacon and place in a pan over medium heat. Cook until crisp, then place the bacon (leaving the grease in the pan) to a paper towel-lined plate.
Add the diced yellow onion, red pepper, and a small pinch of salt to the pan with the bacon grease. Sauté until the vegetables begin to soften and caramelize. Keep the lid on the pan, stirring occasionally, to speed the process.
While the vegetables cook, whisk together the eggs in a bowl with another small pinch of salt and some black pepper, to taste.
When the vegetables have caramelized, add the eggs and cooked bacon bits to the pan. Stir with your spatula to cook as scrambled eggs.
Lay the tortilla on your cutting board. On one half of the tortilla, spread the scrambled eggs, then top with the cheese. Fold the other half on top of the filled half.
Add more oil if needed to the pan you used to cook your eggs. Place it over medium heat and add the folded tortilla. Cover and let cook for a couple minutes or until the bottom side becomes crispy and lightly browned. Use a spatula to carefully flip the tortilla and cook the other side the same way.
Remove, cut into thirds. Serve with the optional sides and enjoy!