Breakfast Quesadilla Recipe

Cook the bacon

Place a large skillet over medium heat. Add the bacon slices in a single layer and cook until browned and crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper-towel-lined plate to drain and cool; reserve 1 tablespoon of bacon fat in the skillet (drain any excess if there is more). Once cooled, chop bacon into 1/2-inch pieces.

Sauté the onion and spinach

If there isn't enough bacon fat in the skillet, add 1 teaspoon olive oil and heat over medium. Add the diced onion (1/2 medium) and a pinch of salt; sauté until translucent, about 3–4 minutes. Add the fresh spinach (2 cups) and toss until wilted, about 1–2 minutes. Remove vegetables to a bowl and set aside.

Prep tomato

Dice the tomato (remove seeds if preferred) into small 1/4-inch pieces. Set aside with the sautéed vegetables.

Scramble the eggs

In a bowl, whisk together 4 large eggs, 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until blended and slightly frothy. Wipe the skillet clean, add 1 tablespoon unsalted butter, and heat over medium-low. Pour in the egg mixture and cook gently, stirring frequently, until softly scrambled and just set, about 3–4 minutes. Remove from heat.

Combine filling

In a mixing bowl, combine the chopped bacon, scrambled eggs, sautéed onion and spinach, and diced tomato. Stir in 1 cup of shredded cheddar cheese (reserve the remaining 1/2 cup for assembling). Taste and adjust seasoning; add optional hot sauce if using.

Heat a clean large skillet or griddle over medium heat. Lightly butter one side of a whole wheat tortilla with about 1/2 teaspoon butter (repeat for each tortilla as you assemble). Place the tortilla buttered-side-down on the skillet.

On the tortilla in the skillet, sprinkle about 1/4 cup shredded cheddar cheese across the surface (this helps glue the quesadilla). Add about 1/4 of the filling mixture in an even layer over the cheese, then sprinkle another 2 tablespoons of cheddar on top of the filling. Fold the tortilla in half over the filling to form a half-moon. Press down gently with a spatula.

Cook for 2–3 minutes per side, flipping once, until the tortilla is golden brown and the cheese is melted, reducing heat to medium-low if the tortilla browns too quickly. Repeat assembly and cooking for the remaining 3 tortillas and filling portions, adding more butter to the skillet as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges with a sharp knife or pizza cutter.

Serve hot with sour cream or Greek yogurt, salsa, and a sprinkle of chopped fresh cilantro. Leftover filling can be refrigerated for up to 3 days and reheated before assembling additional quesadillas.