Easy Eggs Quesadillas

Fill Up on This Easy Breakfast Recipe

PHOTO Easy Egg Breakfast Quesadillas
Difficulty: Easy
Cook Time: min

Stay healthy and eat well with this breakfast recipe.


  • 1/2 cup shredded Mexican cheese blend (2 oz.)
  • 2 whole wheat OR flour tortillas (7-inch)
  • 4 slices Canadian-style bacon (2-1/2 oz.)
  • 4 eggs, beaten
  • Salsa
  • Cooking Directions

    Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with 2 bacon slices.

    Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in eggs. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

    Spoon eggs on top of bacon, dividing evenly. Fold tortillas over filling to cover, pressing gently.

    Clean skillet. Coat with cooking spray; heat over medium-low heat until hot. Toast quesadillas just until cheese is melted, about 1 to 2 minutes per side. Cut into wedges; serve with salsa.

    Nutrition information per serving (1/2 of recipe):446 calories; 24 g total fat; 10 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 466 mg cholesterol; 1,006 mg sodium; 24 g carbohydrate; 2 g dietary fiber; 30 g protein; 787.0 IU Vitamin A; 35.0 IU Vitamin D; 48.4 mcg folate; 255.8 mg calcium; 3.1 mg iron; 275.4 mg choline.

    This recipe is an excellent source of protein, choline, calcium, and a good source of vitamin A, folate, and iron.

    Additional Notes:

    • Substitute: 2 thin ham slices can be substituted for the Canadian-style bacon.

    Recipe Summary

    Main Ingredients: mexican cheese blend, wheat tortillas, canadian bacon, eggs, salsa

    Course: Breakfast, Brunch

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