Jun 09 2026
Restaurants›Stone & Vine Urban Italian›Breakfast Quesadilla Recipe

Breakfast Quesadilla Recipe

Inspired by Stone & Vine Urban Italian
Time30m
Serves4

Scrambled eggs, mozzarella cheese, red onion, bacon, red & green bell peppers in flour tortillas.

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Ingredients

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Egg Mixture

Vegetables

Meat

Cheese

Tortillas

Method

Prepare Ingredients

  1. 1

    Prepare Vegetables

    Dice the red onion, red bell pepper, and green bell pepper into small pieces. Set aside.

  2. 2

    Cook Bacon

    In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from skillet and drain on paper towels. Once cooled, crumble into small pieces.

Make Egg Mixture

  1. 3

    Whisk Eggs

    In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Cook Quesadilla

  1. 4

    Scramble Eggs

    In the same skillet used for bacon, add the diced onions and bell peppers. Sauté for 3-4 minutes until softened. Push the vegetables to the side and pour in the egg mixture. Scramble the eggs until cooked through, about 2-3 minutes. Mix in the crumbled bacon and remove from heat.

  2. 5

    Assemble Quesadilla

    Place a large flour tortilla in the skillet. On one half of the tortilla, layer the scrambled egg mixture and top with a sprinkle of mozzarella cheese. Fold the tortilla over to cover the filling.

  3. 6

    Cook Quesadilla

    Cook the quesadilla for 3-4 minutes on each side until the tortilla is golden and crispy and the cheese is melted. Repeat with the remaining tortillas and filling.

Serve

  1. 7

    Slice and Serve

    Remove the quesadilla from the skillet and let it sit for a minute. Cut into wedges and serve warm.

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