2-3Tablespoonsbutter(add more as needed to fry up the quesadillas)
4flour tortillas(soft taco size)
8ounceblock colby jack cheese,shredded
For serving: salsa, avocado, sour cream and freshly chopped cilantro (optional)
Add the chopped bacon to skillet over medium heat.
Cook bacon until crispy, then drain out most of the grease, leaving only about a tablespoon in the pan.
Whisk the eggs in a separate bowl while the bacon is cooking.
Once the bacon is ready, turn the heat down to low-medium heat and pour in the whisked eggs, pepper and a pinch of salt.
Stir and cook just until the eggs have scrambled but are not overcooked.
Remove the eggs and bacon from the pan and set aside in a separate bowl and add salt to taste.
Wipe out the pan and place it back on low-medium heat.
Spread the butter on one side of a tortilla then add it to the pan, butter side down.
Sprinkle 2-3 tablespoons of cheese on one half of the tortilla. Then add 2-3 tablespoons of the cooked egg mixture on top of the shredded cheese. Finally, top eggs with an additional 2-3 tablespoons of shredded cheese.
Fold the top over and let the bottom crisp up for 2-3 minutes, checking half-way through to make sure that it’s not burning.
When light and golden on the bottom, carefully flip the quesadilla over to crisp up on the other side for another 2-3 minutes (adding additional butter, if necessary.)
Remove it from the pan and let it cool on a cooling rack while you cook the remaining quesadillas.
Slice each quesadilla in half or in thirds then serve with salsa, avocado, sour cream and freshly chopped cilantro.
You'll want to use medium (taco-sized) tortillas for this recipe, do not get the smaller street taco-sized or the larger, burrito-sized ones.
You can double this recipe to serve more people.
I like to dip my Breakfast Quesadilla in a little salsa but it's not necessary. They taste great all by themselves!
Finely shredded cheese is best as it melts better. I used Colby Jack here but you can use your favorite. I think gouda is delicious as well.
These are also good on a variety of different tortillas. There are so many options these days: spinach, gluten-free, sun-dried tomato, wheat, etc.
You can make a huge batch ahead of time then freeze for later. They are easily re-heatable in the microwave or toaster oven.