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Breakfast Quesadilla

a breakfast quesadilla filled with cheese, bacon, eggs and pico de Gallo on a plate with avocado and sour cream
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  35 min

Ingredients

  • 8 large eggs
  • ½ cup pico de gallo, plus more for serving
  • ¾ teaspoon sea salt
  • Freshly cracked black pepper, to taste
  • 2 tablespoons unsalted butter
  • Cooking spray
  • 8 (8-inch) flour tortillas
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked, crumbled
  • 1 cup shredded pepper Jack or Monterey Jack cheese

For serving (optional)

  • 1 large avocado, sliced
  • Sour cream
  • Salsa

Method

  1. In a large bowl, whisk together the eggs, pico de gallo, salt, and pepper until smooth. 
  2. Heat the butter in a large non-stick skillet over medium heat. Once the butter is bubbling, pour the egg mixture into the skillet and gently push the eggs around with a spatula until they are almost set, but still a little wet, about 3 minutes. Turn off the heat and transfer the eggs to a plate.
  3. Preheat the oven to 200°F with a rack in the center position.
  4. Heat a second large skillet over medium-low heat and spray with cooking spray. Place 1 tortilla in the skillet and add ¼ cup cheddar, a layer of the cooked eggs, a layer of crumbled bacon, and ¼ cup pepper Jack. Top with a second tortilla. Cook for 3 to 4 minutes per side, flipping carefully, until the cheese is melted and the filling is warmed through. 
  5. Transfer the finished quesadilla to a rimmed sheet pan and keep warm in the oven. Repeat with the remaining tortillas and ingredients. 
  6. Slice the quesadillas into wedges and serve with avocado, sour cream and salsa.

Notes

To freeze, arrange prepared quesadillas on a parchment-lined sheet pan and freeze for 1 hour. Transfer to a zip-top freezer bag and store for up to 1 month. To reheat, microwave for 2 minutes or microwave for 45 seconds, then cook in a lightly oiled skillet over low heat until warmed through and crispy.