Combining two of my favorite meals - breakfast and quesadillas! TheseBreakfast Quesadillas arefull of classic, flavor packed morning stapleslike bacon, eggs and hash browns! It's a filling, healthy and delicious breakfast.
Cook Potato Hash: In a large skillet, add the olive oil, the bacon, cubed potatoes and chopped onion. Stir everything together and cook on medium until the potatoes are fork tender and browned. Season with salt and pepper.
Cook the Eggs: Add 1 tbsp of butter to a clean skillet and melt over medium-low heat. Whisk the eggs in a bowl with a bit more salt and pepper, then pour in the skillet. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds and cook until they thicken and no more visible liquid egg remains. Remove to a plate and set aside.
Prep the oven: Preheat the oven to 425°F.
Assemble Quesadillas: Place a tortilla on a clean cutting board and layer it with ⅛ of potato hash, ¼ cup cheese, and ⅛ of the scrambled eggs. Fold in half and press down gently. Place on a large baking sheet. Repeat with remaining tortillas and ingredients. If not all quesadillas fit on your baking dish, use another.
Bake: Brush the top of the quesadillas with a little bit of melted butter, transfer the baking sheet(s) to the oven and bake for 8 to 10 minutes, turning them halfway through, if necessary. With my oven they crisped up on the bottom as well so I didn’t need to flip them over, but all ovens are different.
Slice & Serve: Remove the quesadillas from the oven, cut in half and serve with your favorite toppings.
Make sure to watch your quesadilla in the oven, you don't want the outsides to burn, you just want them nicely browned!
Try different combinations of ingredients and customize this recipe to your liking. Make it your own!
This recipe can be made vegetarian by leaving the bacon out completely, or subbing it for tofu.
If you like a little heat, add some hot sauce into the mix!
Store in an airtight container in the fridge for up to 3 days.
If you’d rather freeze your breakfast quesadillas, be sure to wrap each quesadilla individually in parchment paper before transferring to an airtight container. Freeze for up to 3 months.