Prep
Cook
Serves
5 mins.
15 mins.
4
Growing up, breakfast during the week was a bowl of cereal or oatmeal right before heading out the door. The weekends were more chill because there was no fear of missing the bus, so Saturday and Sunday mornings were spent enjoying homemade biscuits and gravy or freshly made waffles with chocolate chips and pecans.
My husband grew up in a house that had tortillas in the kitchen 365 days of the year. I didn’t, and couldn’t have told you where they sold them at in the grocery store until I married him. We had bread in the pantry 365 days of the year and occasionally we went wild and used it to make a fried egg sandwich for breakfast.
I had never even heard of breakfast burritos and I had definitely never tried a breakfast quesadilla. My husband loves both of those southwestern breakfast options so once in a while I’ll change up our breakfast routine and make these breakfast quesadillas.
These are great for breakfast, brinner (breakfast for dinner), or if you need a protein filled snack. I love using our leftover baked potatoes to make the skillet potatoes that I use in these, but shredded hash browns or diced potatoes from the freezer section are perfect and make this meal that much faster.
I hope that you’ll try this recipe today and leave a comment below. Also, follow @lifeabovethecafe on Instagram.
This feeds my husband and I two quesadillas each and we usually have a little filling leftover. I use the fajita size flour tortillas, but use whatever size you prefer, just adjust your filling if you need to make more quesadillas. I made this a one pan meal to have less clean up, but you can cook everything in separate pans at the same time to make it faster.
In a nonstick skillet over medium high heat cook the bacon until crispy, about 5 minutes. Remove it to a paper towel to drain. I roll it up in the paper towel and crush it or you can chop it. Remove all but 1 Tbsp. of the bacon grease, saving the extra.
Cook the shredded hash browns or diced potato in the bacon grease until crispy. I season them with salt, pepper, and dried parsley flakes and optional a 1/4 tsp. of Lawry’s seasoning salt. When the potatoes are crisp, about 5 minutes, move them to a bowl and mix the bacon in with the cooked potatoes.
Add 1 Tbsp. of the reserved bacon grease and cook the scrambled eggs. Season with a little salt and pepper as they cook. When the eggs are cooked, about 3 minutes, add them to the bowl of the potato/bacon mixture and stir in the shredded cheese. It will melt which is perfect for ensuring that it’s melted all the way through in the quesadillas and it will help to keep the filling in the quesadilla as it is flipped.
Fill half of your flour tortilla with the potato/bacon/egg/cheese mixture and fold it in half. I don’t stack the tortillas with filling in the middle because it’s harder to flip them.
Wipe out the skillet and melt 1/2 Tbsp. of butter in it. Place one or two quesadillas in the pan of melted butter and brown each side, remove the quesadillas to a plate, and then cut them into 3 or 4 pieces. Add more butter if needed as you flip the quesadillas or add the uncooked quesadillas. I don’t add a ton of butter so that the quesadillas aren’t too greasy, but you want the whole surface of the tortilla to have butter on it.
Sausage can be substituted for bacon or the meat can be omitted. Mushrooms, spinach, bell peppers, and onions are all great fillings.
Enjoy with salsa, green enchilada sauce, or plain. Leftover filling can be refrigerated and used for an even faster breakfast the following day. The filling also makes a great breakfast bowl.
