Bacon Egg And Cheese Quesadillas Recipes

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BACON AND EGG QUESADILLAS



Bacon and Egg Quesadillas image

Make and share this Bacon and Egg Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 42m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon unsalted butter
2 green onions, chopped
4 large eggs, beaten
salt
pepper
4 slices cooked crisp bacon, broken into small pieces
2 flour tortillas (8-9 inches)
1/2 cup shredded monterey jack cheese (or Oaxaca)
vegetable oil

Steps:

  • In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
  • Add in the beaten eggs, salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
  • Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
  • Fold tortillas in half; brush lightly with oil.
  • Wipe out the skillet (or use another clean skillet) and heat over medium heat.
  • Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
  • Serve hot.

BACON, EGG AND CHEESE QUESADILLAS



Bacon, Egg and Cheese Quesadillas image

Came up with this when I didn't want a regular breakfast biscuit. Cooking bacon isn't included in cooking time. If you want to save time,and a step or two just mix in the cooked bacon with the eggs before you scramble them. Heat level of salsa is Chef's choice. Don't be put off the long list of directions, it's easier than it looks. Submitted to "ZAAR" on August 24,2007

Provided by Chef shapeweaver

Categories     Breakfast

Time 18m

Yield 1 serving(s)

Number Of Ingredients 6

2 (6 inch) tortillas
2 tablespoons salsa
3 -4 slices bacon, cooked crisp and crumbled
2 eggs, lightly beaten
1/2 cup shredded Mexican blend cheese, divided
butter-flavored cooking spray

Steps:

  • Scramble eggs until desired doneness is reached.
  • While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
  • Spread 1 tablespoon of salsa on bottom half of tortilla.
  • Place half the eggs over the salsa.
  • Top eggs evenly with 1/4 cup of cheese.
  • Place half of the bacon over the eggs and fold the top half of the tortilla over.
  • Repeat steps 3, 4, 5 and 6 for remaining tortilla.
  • Place both tortillas in a 10-inch skillet sprayed with cooking spray.
  • Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
  • Cut each quesadilla in half; eat and enjoy.

BACON AND HASH BROWN "QUESADILLA" WITH EGGS



Bacon and Hash Brown

I have always made my quesadillas by layering the ingredients with tortillas and baking them, rather than pan-frying. I find the resulting quesadilla to be far lighter, crisper, and suitable for overstuffing-such as here, with smoky bacon and crispy shreds of hash brown potatoes. Add a fried egg and a smattering of fresh tomato salsa, and you've got the best Mexican breakfast sandwich.

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

2 large russet potatoes (2 pounds), scrubbed
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, plus more for brushing
2 large Spanish onions, halved and thinly sliced
1 poblano chile, roasted and finely diced
1 tablespoon plus 2 teaspoons ancho chile powder
13 pound thick-cut bacon, diced
12 (6-inch) flour tortillas
2 12 cups grated Monterey Jack cheese
2 tablespoons unsalted butter
4 large eggs
Fresh Tomato Salsa, recipe follows
2 tablespoons finely chopped fresh chives
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
12 red onion, halved and thinly sliced
1 jalapeno, finely diced
2 tablespoons fresh lime juice
2 tablespoons canola oil
2 teaspoons honey
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
  • Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
  • Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
  • Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
  • Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
  • When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
  • Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
  • Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS



Simple Egg and Cheese Breakfast Quesadillas image

This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.

Provided by judy2304

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 30m

Yield 2

Number Of Ingredients 7

4 large eggs, divided
3 tablespoons milk, divided
2 teaspoons butter, divided
¼ cup diced green bell pepper
¼ cup diced onion
2 (1/2 inch thick) slices processed cheese (such as Velveeta®), divided
4 (6 inch) flour tortillas

Steps:

  • Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
  • Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
  • Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
  • Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
  • Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 40 g, Cholesterol 393.4 mg, Fat 21.7 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 8.7 g, Sodium 919.7 mg, Sugar 6.2 g

BACON QUESADILLA



Bacon Quesadilla image

This fuss-free quesadilla is so tasty, you'll feel like you're treating yourself. This makes a great snack for one. You can double or triple the ingredients if needed. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1 serving.

Number Of Ingredients 6

1 tablespoon butter, softened
2 flour tortillas (6 inches)
1/4 cup shredded Colby-Monterey Jack cheese
2 bacon strips, cooked and crumbled
1 tablespoon salsa
Sour cream, guacamole and additional salsa, optional

Steps:

  • Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.

Nutrition Facts : Calories 388 calories, Fat 23g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1000mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.

BACON AND TOMATO QUESADILLAS



Bacon and Tomato Quesadillas image

It's like a Mexican version of a BLT! You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use. Crispy bacon and fresh basil add a new variation to the classic quesadilla. A perfect party finger food or quick snack.

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 20m

Yield 8

Number Of Ingredients 7

8 (8 inch) flour tortillas
2 cups shredded Mexican blend cheese
1 (10 ounce) can RED GOLD® Petite Diced Tomatoes with Chipotle
8 slices bacon, cooked and crumbled
½ cup chopped fresh basil
2 tablespoons vegetable oil
Sour cream

Steps:

  • Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
  • Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
  • Cut the quesadilla into 4 wedges and serve with sour cream.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 31.1 g, Cholesterol 38.2 mg, Fat 20.2 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 9.6 g, Sodium 733.1 mg

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