The Scoop
If your ideal morning involves minimal cognitive effort and maximum melted cheddar, throwing bacon and fluffy eggs inside a toasted tortilla is pure operational efficiency.
Let’s admit that breakfast burritos had a good run, but the crisp, golden crunch of a quesadilla is superior in every way!
Ingredients
For the quesadillas:
- 6 slices bacon, chopped
- 6 large eggs
- milk, to taste
- salt, to taste
- ground black pepper, to taste
- 8 large flour tortillas
- 8 ounces cheddar cheese, grated or thinly sliced
Optional toppings:
- salsa, to taste, homemade or store-bought
- sour cream, to taste
- guacamole, to taste, homemade or store-bought
Directions
- In a large skillet over medium heat, add the bacon and cook until crisp.
- Remove some of the grease from the skillet.
- In a bowl, add the eggs and the milk and whisk until smooth.
- Add the egg mixture to the bacon and season with the salt and the pepper.
- Cook the egg mixture, scrambling it into small pieces, until it reaches the desired doneness.
- Lay 4 of the tortillas flat and evenly divide 1/2 of the shredded cheese in a thin layer across the tortillas.
- Top each of the cheese-covered tortillas with 1/4 of the egg mixture.
- Evenly divide the remaining shredded cheese across the egg mixture-topped tortillas, then top with the remaining tortillas.
- Set the quesadillas, one at a time, in a clean skillet over medium heat and cook until the cheese begins to slightly melt and the tortillas are golden-brown.
- Carefully flip the quesadillas and cook, about 1-2 minutes.
- Slice and serve the quesadillas with the salsa, the sour cream, and the guacamole.
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