Hey there! If you’re looking for a simple, delicious, and protein-packed breakfast that will keep you full all day, you have to try this Breakfast Quesadilla! It’s one of my all-time favorites because it’s so quick and easy to make, and it’s packed with 51g of protein to start your day strong. This quesadilla combines savory bacon, eggs, and melty cheese wrapped in a crispy tortilla what more could you want? Plus, you can adjust the ingredients to your liking and make it as filling or light as you need. Let’s dive in and get cooking!
Method
- Prepare your ingredients
Start by preparing your ingredients for the quesadilla. First, lightly spray your frying pan with olive oil. Place it on medium heat. Once the pan is warm, add the sundried tomatoes. Fry them for about a minute, allowing them to soften and release their flavor. After the sundried tomatoes begin to soften, add a handful of spinach to the pan. Stir the spinach around until it wilts completely, which should only take a minute or two. This step is crucial to bring out the fresh, vibrant flavors of the spinach, which pairs wonderfully with the other ingredients.
- Whisk the eggs and egg whites
While the vegetables are cooking, whisk the eggs and egg whites together in a bowl. Add a pinch of salt and pepper to season them. Whisk until the eggs are fully mixed and there are no visible egg whites. Once your vegetables have wilted, pour the egg mixture into the pan, making sure it evenly covers the sundried tomatoes and spinach. Reduce the heat to low-medium so the eggs cook slowly and evenly. Let the eggs set gently in the pan for a few minutes. The key is to allow the eggs to cook softly without turning them into a tough, rubbery texture. Watch as the edges firm up, but leave the center slightly wobbly.
- Add the wrap
Once the eggs are no longer jiggly in the center, it’s time to add the wrap. Take your tortilla and gently place it over the top of the eggs. This helps the eggs stick to the tortilla as they finish cooking. Now, flip the entire thing over this can be a bit tricky, so if needed, use a plate to help flip the pan, then slide the quesadilla back into the pan. This method helps avoid any mess and ensures everything stays together as you turn it over. Be careful when flipping, as you want to maintain the integrity of the eggs and the tortilla.
- Top with bacon and cheese
Now that the quesadilla is flipped and starting to get golden on one side, it’s time to add the filling. Lay the crispy, cooked bacon rashers on one half of the tortilla. The bacon adds a savory crunch that contrasts nicely with the creamy eggs and cheese. After placing the bacon, sprinkle the melted cheese evenly over the bacon. The cheese should melt into the warm eggs, creating a gooey, delicious filling. This is the moment you’ll be waiting for when the cheese starts to melt and ooze out.
- Cook until golden and crispy
Once your filling is added, carefully fold the tortilla in half to create a half-moon shape. Let it cook for 3-4 minutes on one side, checking the underside occasionally to ensure it’s turning golden and crispy. Use your spatula to flip the quesadilla halfway through to ensure both sides are cooked evenly. The goal is to get both sides crispy and golden while ensuring the cheese is fully melted inside. Be gentle with the flipping process to avoid the quesadilla falling apart. When both sides are beautifully crisp, you’ll know your quesadilla is ready.
- Serve and enjoy
Once your quesadilla is cooked to perfection, remove it from the pan and place it on a cutting board. Slice it into wedges and serve while it’s still warm. The crispy edges, melty cheese, savory bacon, and soft eggs come together in every bite. You can enjoy this on its own, or pair it with a side of salsa or guacamole for an extra kick. It’s an ideal breakfast that’s packed with flavor and protein to fuel you for the day ahead!
Necessary Tools
- Frying pan or skillet
- Whisk for eggs
- Plate (if needed for flipping)
- Knife (for slicing bacon)
- Cheese grater (if you’re grating your own cheese)
- Spatula (for flipping the quesadilla)
Breakfast Quesadilla The Ultimate Protein-Packed Morning Delight!
Cuisine: MexicanDifficulty: Easy1
servings5
minutes10
minutes15
minutesIngredients
A spritz of olive oil
40g sundried tomatoes
A handful of spinach
2 eggs (I used golden yolk eggs for extra flavor!)
60g egg whites (I used @twochicks for a leaner option)
1 wrap (your choice of tortilla)
2 unsmoked bacon rashers
40g 50% fat cheese (melted to perfection)
Directions
- Prepare your ingredients Start by spraying a light amount of olive oil into the frying pan. Toss in the sundried tomatoes and fry for about a minute until they start to soften. Then, add a handful of spinach and cook until wilted this will bring out the fresh flavors.
- Whisk the eggs and egg whites In a bowl, whisk together the eggs, egg whites, a pinch of salt, and pepper. Pour the egg mixture into the pan and let it cook on low-medium heat for a few minutes. Wait for the eggs to set, but don’t let them get too crispy.
- Add the wrap Place your tortilla wrap on top of the eggs once they’re no longer jiggly. Flip the whole thing over use a plate on top of the pan to flip it if needed, so you don’t make a mess (trust me, it happens!).
- Top with bacon and cheese Now, it’s time to add the crispy bacon and cheese to one half of the wrap. Fold the other half over the filling and let it cook for another 3-4 minutes, flipping it halfway through to make sure both sides are golden and crispy.
- Serve and enjoy! Once you’ve got that perfect golden crunch, slice it up, and you’re ready to dive into a flavorful, filling breakfast that will fuel you for the rest of the day.
Notes
- Watch the heat Make sure your pan isn’t too hot when cooking the eggs. If the heat is too high, the eggs may cook too quickly and become rubbery. Low-medium heat is key for perfectly soft scrambled eggs!
- Don’t overfill If you add too much filling, it can be hard to fold the quesadilla properly. Keep it simple, and you’ll get that crispy texture on both sides.
- Check your cheese Make sure your cheese is evenly melted before you flip the quesadilla. You want gooey, melty cheese in every bite!
Serving Suggestions
- Serve with a side of fresh salsa or guacamole for an extra kick.
- Pair it with a smoothie for a complete, balanced breakfast.
- For a lighter option, use a whole wheat or low-carb wrap and skip the cheese.
Fun Fact
Did you know that adding golden yolk eggs to your dishes can give them a richer, more vibrant color and a deeper flavor? They’re packed with nutrients and are definitely a game-changer in recipes like this!
Conclusion
This Breakfast Quesadilla is not just a meal it’s a way to kickstart your morning with a hearty, protein-packed delight. It’s super easy to make, full of flavor, and can be customized to suit your taste. Whether you’re in the mood for a big, filling breakfast or just need something quick, this quesadilla has got you covered. So go ahead, try it out, and let me know how it turns out! Trust me, your taste buds will thank you.
