Bacon and Egg Breakfast Quesadilla

Ingredients

• 2 flour tortillas, 8-inch
• 4 large eggs
• 4 bacon strips
• 1.5 oz sharp cheddar cheese, grated
• 2 tbsp salsa
• 1 pinch black pepper

Instructions

1. Cook the bacon strips in a skillet over medium heat for about 4 minutes, turning once, until crisp. Transfer to a paper towel, then chop into pieces and pour off all but a thin film of fat.
2. Whisk the eggs with the black pepper, pour into the same skillet over medium-low heat, and stir gently for about 2 minutes into soft, just-set curds. Fold in the chopped bacon and slide the mixture out onto a plate.
3. Wipe the skillet, set one tortilla in it over medium heat, and scatter half the cheddar over the whole surface. Spread the egg-and-bacon mixture and salsa on top, add the rest of the cheddar, then cover with the second tortilla.
4. Cook for about 2 minutes until the bottom is golden and crisp, press gently with a spatula, then flip and cook 1 to 2 minutes more until the second side is browned and the cheese is fully melted. Slide onto a board and cut into wedges.

Nutrition (per serving)

Calories

506

Protein

29 g

Fat

28 g

Carbs

32 g