Make a colorful and filling breakfast-inspired quesadilla for your next Sunday brunch! Yes, this recipe does include bacon (because what’s brunch without bacon?), but you can choose to omit that ingredient for a healthier version.
Ingredients: (Yields 1 quesadilla)
- 2 strips of bacon
- 2 eggs
- 2 tortillas
- cheddar cheese
- 1/2 jalapeno, small dice
- 1 small red pepper, small dice
- 1 small orange pepper, small dice
- 1/4 cup grape tomatoes, quartered
- goat cheese
Heat a medium skillet over medium-high heat with 1 tablespoon of olive oil. Slice the bacon strips into smaller cuts and add to the skillet. Cook, stirring occasionally, until browned and crispy. Remove the bacon from the pan and drain on a paper towel lined plate.
In the pan with the oil and reserved bacon fat, scramble the 2 eggs over low heat to your desired consistency. When done, remove the eggs and set aside on a plate.
Wipe the skillet clean, and lay down one tortilla over medium-high heat. On top of the tortilla goes the cheddar cheese, followed by the jalapeno, red pepper, orange pepper, grape tomatoes, cooked eggs, cooked bacon, and goat cheese. After you’re done layering the ingredients, top-off with the other tortilla. Be careful not to take too long layering the ingredients or the bottom tortilla will burn!
I didn’t keep an eye on the time (my apologies!) when making the quesadilla this morning, but lift an edge of the bottom tortilla up to check on color and flip when it looks and feels the way you like! After a bit, repeat the peeking process to ensure that both sides of the quesadilla are cooked evenly before serving.