Ingredients for Scrambled Egg Quesadillas
- 2 large flour tortillas (8-10 inch)
- 3 large eggs
- 1/4 cup milk
- 1-2 tablespoons hot sauce (to taste)
- 4 slices bacon
- Cheddar Cheese
- 1 tablespoon butter
- Salt And Pepper
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How to Make Scrambled Egg Quesadillas
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Crumble bacon and set aside.
- In a medium bowl, whisk together eggs, milk, and hot sauce.
- Heat butter in a small nonstick skillet over medium-low heat. Pour in egg mixture and cook, stirring occasionally, until eggs are set but still slightly moist.
- Lay one tortilla flat on a clean surface. Spread half of the cooked egg mixture evenly over the tortilla.
- Sprinkle half of the crumbled bacon and half of the cheese over the eggs.
- Top with the second tortilla.
- Heat a tablespoon of bacon grease (or additional butter) in the large skillet over medium heat.
- Carefully place the quesadilla in the skillet and cook for 1-2 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Remove from heat and let cool slightly. Cut into wedges and serve immediately with additional hot sauce or salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
3g
Fat
55g
Carbs
5g
