Maple Bacon Breakfast Quesadillas

Quesadillas trace to Mexico's tortilla-fold tradition, here reimagined with North American maple-bacon breakfast flair. Crispy bacon, fluffy eggs, and sharp cheddar get a pure maple drizzle inside a golden tortilla pocket.

Serves 2 · 5 min prep · 18 min cook

Estimate for one serving

• 560 cal
• 28g protein
• 38g carbs
• 33g fat
• 2g fiber

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Ingredients

• 4 slices thick-cut bacon
• 3 large eggs
• 1 tbsp whole milk
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 3/4 cup shredded sharp cheddar
• 2 flour tortillas (8-inch)
• 2 tbsp, plus more for serving pure maple syrup
• 1 tbsp unsalted butter
• 1 tbsp chopped chives or green onion

Instructions

1. 1Cook the bacon in a large skillet over medium heat for 8–10 minutes, flipping occasionally, until deeply browned and crisp. Transfer to a paper-towel-lined plate; pour off all but bacon fat.
2. 2While the bacon cooks, whisk the eggs, milk, salt, and pepper in a bowl until uniform.
3. 3Reduce heat to medium-low, add the butter to the skillet with the reserved bacon fat, and pour in the eggs. Gently scramble, pushing curds from the edges toward the center, for 2–3 minutes until just set but still soft and slightly glossy. Remove eggs to a plate.
4. 4Wipe the skillet clean and return it to medium heat. Place one tortilla in the dry skillet. Sprinkle half the cheddar evenly over the tortilla, then layer half the scrambled eggs and 2 crumbled bacon slices on one half only.
5. 5Drizzle maple syrup over the filling, sprinkle with half the chives, and fold the empty half of the tortilla over the filling to form a half-moon.
6. 6Cook 2–3 minutes until the bottom is golden and crisp and the cheese begins to melt. Carefully flip and cook another 2 minutes until the second side is equally golden and the cheese is fully melted.
7. 7Transfer to a cutting board, repeat with the second tortilla and remaining ingredients, then slice each quesadilla into 3 wedges.
8. 8Serve hot with extra maple syrup on the side for dipping.