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Scrambled Egg Quesadillas

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“I had some flour tortillas to use up one day and decided to make some breakfast quesadillas. It's now one of my husband's favorites. I haven't made it for my grandkids yet, but I'll bet they will like it too. I don't always use the bacon, since we also enjoy these tortillas with just the eggs and lots of hot sauce.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
  2. Beat the eggs adding the milk and hot sauce.
  3. In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
  4. Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
  5. Place the second tortilla on top of the filling.
  6. Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
  7. Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
  8. Remove from heat and cut the tortilla like a pizza into wedges.
  9. Serve with more hot sauce, or salsa.

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