A delightful twist on the classic breakfast quesadilla, featuring crispy bacon, fluffy scrambled eggs, and gooey cheese, all wrapped in a warm tortilla.
Cook the bacon in a skillet over medium heat until crispy, then set aside on a paper towel-lined plate.
Cooking the bacon until crispy ensures it adds a delightful crunch to the quesadilla.
In the same skillet, scramble the eggs until they are just set, then remove from heat.
Avoid overcooking the eggs to keep them soft and fluffy.
Warm the tortillas in the microwave for about 15 seconds to make them pliable.
Warming the tortillas makes them easier to fold without tearing.
Spread a tablespoon of salsa on one half of each tortilla.
Use your favorite salsa to customize the flavor of the quesadilla.
Layer half of the scrambled eggs, cheese, and bacon on top of the salsa on each tortilla.
Distribute the ingredients evenly for a balanced bite in every piece.
Fold the tortillas in half and place them back in the skillet.
Cook the quesadillas over medium heat to achieve a golden brown and crispy exterior.
Cook each side of the quesadilla until golden brown and the cheese is melted.
Press down gently with a spatula to help the cheese melt evenly.
Cut each quesadilla into halves and serve warm.
Serve with extra salsa or sour cream for dipping.
