Egg and Bacon Quesadillas

Gooseberry Patch

Try quesadillas for breakfast, filled with hearty egg and bacon.

Yield: Serves 4


  • 2 tablespoons butter, divided
  • 4 8-inch flour tortillas
  • 5 eggs, beaten
  • 1/2 cup milk
  • 2 8-oz. pkgs. shredded Cheddar cheese
  • 6 to 8 slices bacon, crisply cooked and crumbled
  • Optional: salsa, sour cream


  1. Lightly spread about 1/4 teaspoon butter on one side of each tortilla; set aside. In a bowl, beat eggs and milk until combined.
  2. Pour egg mixture into a hot, lightly greased skillet; cook and stir over medium heat until done. Remove scrambled eggs to a dish and keep warm.
  3. Melt remaining butter in the skillet and add a tortilla, buttered-side down. Layer with 1/4 of the cheese, 1/2 of the eggs and 1/2 of the bacon. Top with 1/4 of the cheese and a tortilla, buttered-side up.
  4. Cook one to 2 minutes on each side, until golden. Repeat with remaining ingredients. Cut each into 4 wedges and serve with salsa and sour cream, if desired.
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