Breakfast Quesadillas
Crispy bacon, roasted bell peppers, and roasted sweet onions are baked with eggs in a pie pan to create perfect tortilla-shaped fluffy eggs that are grilled with cheeses in tortillas until crispy on the outside. These breakfast quesadillas are perfect to make a batch ahead and reheat perfectly directly from the freezer to the oven.
Equipment
- 2 pie pans (8 to 10 inch)
- Cast iron skillet (or other large skillet)
Ingredients
- 1 package bacon cooked and crumbled, see notes
- 1 green bell pepper diced
- 1 red, yellow, or orange bell pepper diced
- 1 sweet onion diced
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 6 eggs
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3½ cups shredded cheddar cheese hand-grated recommended, see notes (if hand-grating, use one 8oz block)
- 1½ cups Monterey jack cheese hand-grated recommended, see notes (if hand-grating, use a little over half of an 8oz block)
- 4 extra large flour tortillas see notes
- olive oil or avocado oil
- 2 tablespoon butter softened, more as needed (for greasing baking dishes)
Serving Suggestions
- salsa
- sour cream
Instructions
- Preheat oven to 425℉ or 400℉ convection bake.
- Cook the bacon (see notes).1 package bacon
- Place diced peppers and onions into a large mixing bowl. Drizzle with olive oil. Add garlic powder and cumin. Stir until veggies are coated evenly with olive oil, garlic powder, and cumin.1 green bell pepper, 1 red, yellow, or orange bell pepper, 1 sweet onion, ½ teaspoon cumin, ½ teaspoon garlic powder
- Transfer veggies to a rimmed baking sheet in an even layer. Roast for about 20 to 30 minutes until some of the edges begin to get charred. Stir veggies about halfway through. (Note: If you are hand-grating your cheese, now is a good time to do it.)
- Grease two pie pans generously with softened butter. Set aside.2 tablespoon butter
Prepare Eggs
- Whisk together eggs, heavy cream, salt, and pepper.6 eggs, ¼ cup heavy cream, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Reduce oven to 350℉ when the veggies are done.
- Distribute veggies and bacon evenly over the bottom of each pie pan.
- Divide egg mixture between the two pie pans.
- Transfer to the oven and cook for about 15 minutes until eggs are cooked all the way through.
- Run a silicone or rubber spatula around the edges of each pie pan and under the cooked eggs.
- Transfer the eggs to a cutting board. Tip for removing the eggs from the pie pan: tip each pan at an angle and shaking a bit to help the eggs slide out nd onto the cutting board.
Assemble and Make Quesadillas
- Preheat a large skillet on the stove over medium heat. Meanwhile, continue to the next steps to assemble the quesadillas.
- Cut each circular egg portion in half (to make it the shape of half of a tortilla).
- Place cheddar and Monterey Jack cheese on half of each tortilla (use about half of each cheese total).3½ cups shredded cheddar cheese, 1½ cups Monterey jack cheese, 4 extra large flour tortillas
- Place eggs onto each tortilla. Top with the remaining cheese and fold.
- Reduce skillet to medium heat. Coat skillet with a small amount of olive oil.
- Cook the quesadillas one at a time. Recommended method: Cook twice per side for 2-3 minutes each time. Monitor the temperature and reduce heat if quesadillas are cooking too quickly.
- Remove quesadilla from skillet and allow to cool for about 2 minutes before slicing.
- Serve with desired accompaniments.salsa, sour cream
Notes
I use a method similar to this one to cook my bacon in the oven. I usually cook the bacon for this recipe at the same time the veggies are roasting in the oven.
Hand-grating cheese is recommended for this recipe because pre-shredded cheese usually has anti-caking agents that can prevent the best melting. I usually shred my cheeses when the veggies and bacon are in the oven.
Nutrition
Serving: 2slicesCalories: 686kcalCarbohydrates: 15gProtein: 30gFat: 56gSaturated Fat: 26gCholesterol: 245mgSodium: 1092mgPotassium: 358mgFiber: 2gSugar: 4gVitamin A: 1601IUVitamin C: 33mgCalcium: 572mgIron: 2mg