Breakfast Quesadillas with Eggs (Printer-Friendly Version)

Crispy quesadillas filled with eggs, bacon, sausage, peppers, and melted cheese—perfect for a quick, satisfying morning.

# Required Ingredients:

→ Egg Fillings

01 - 6 large eggs
02 - 60 ml heavy cream or whole milk

→ Meats

03 - 4 thin bacon slices, chopped
04 - 2 pork sausage links or 120 g ground sausage

→ Vegetables

05 - 1 small onion, diced
06 - 1 small red bell pepper, diced
07 - 1 jalapeno, seeded and finely chopped

→ Cheese

08 - 160 g shredded cheddar or Monterey Jack cheese

→ Tortilla and Fats

09 - 4 large flour tortillas (25 cm diameter)
10 - 30 g unsalted butter, softened

→ Optional Toppings

11 - 120 g pico de gallo

# Step-by-Step Instructions:

01 - In a bowl, whisk together the eggs with heavy cream or milk until fully blended and slightly frothy.
02 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels. In the same skillet, cook sausage until browned and cooked through, breaking into small pieces. Transfer to a plate lined with paper towels.
03 - Pour off excess fat from the skillet if needed. Add diced onions and red pepper, sauté for 3–4 minutes until softened. Stir in jalapeño and cook 1 minute more. Transfer vegetables to a plate and wipe skillet clean.
04 - Melt 15 g butter in the wiped skillet over medium-low heat. Pour in the egg mixture and gently stir, folding until eggs are softly set but still moist. Remove from heat and set aside.
05 - Spread softened butter on one side of each tortilla. Place a tortilla buttered side down in the skillet. Sprinkle one quarter of the cheese over half the tortilla, then layer on eggs, bacon, sausage, peppers, and onions. Add a little more cheese, fold tortilla over to close.
06 - Cook over medium heat for 2–3 minutes per side, pressing gently and flipping carefully, until both sides are golden and cheese is fully melted.
07 - Transfer quesadilla to a cutting board. Let cool briefly, then cut into wedges. Serve warm with pico de gallo or other preferred toppings.

# Handy Cooking Tips:

01 - Fillings can be adapted with turkey bacon, plant-based sausage, or extra vegetables.
02 - Pressing quesadillas gently with a spatula promotes crisp, golden edges.
03 - For freezer storage, cool slices on a tray before transferring to bags.
04 - Use a nonstick or cast iron skillet for best browning.

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