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If you love breakfast food, and breakfast for dinner, as much as we do, don’y miss my Huevos Rancheros, Quiche, or my favorite 5-minute Blender Whole Wheat Pancakes.

Breakfast for dinner (Brinner) is my go-to when I’m struggling to think of something to make for dinner. You can adapt these Breakfast quesadillas to use what you have in your fridge, including the type of cheese and tortillas you like. You could even add extra veggies like chopped bell peppers, mushrooms, spinach and onion.

1. Cook the bacon: Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.

2. Cook the eggs: Whisk eggs and a splash of water or milk then add them to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.

3. Assemble the tortilla: Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon. Top with some more shredded cheese and place another flour tortilla on top.

4. Cook: Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown. Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate. Slice and serve warm with salsa, sour cream and guacamole.

Make Ahead And Freezing Instructions:

To make ahead: Cook the bacon, tortillas (if using uncooked tortillas) and shred the cheese ahead of time.

To freeze: Cook the breakfast quesadillas and allow them to cool. Lay them on a baking sheet loosely covered with plastic wrap. Flash freeze them by putting the baking sheet in the freezer for 1 hour. Then transfer the quesadillas to a freezer safe bag and store for 2-3 months in the freezer. Thaw overnight in the fridge, then reheat at 350ºF for a few minutes until warmed through and cheese is melted.

Find more breakfast for dinner ideas, “Brinner” from Jones Diary Farm.

Find More Breakfast For Dinner Ideas, “Brinner” From Jones Diary Farm.

Author: Lauren Allen
Servings: 4
Calories: 641
Prep 10 Mins
Cook 5 Mins
Total 15 Mins

Ingredients

For Serving

Instructions

Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.

Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.

Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.

Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.

Top with some more shredded cheese and place another flour tortilla on top.

Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.

Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.

Slice and serve warm with salsa, sour cream and guacamole.

Notes

Add Veggies: if you’d like to add veggies to the mix, saute them after cooking the bacon. Veggies ideas include chopped onion, bell pepper, mushrooms, spinach.

Make ahead Instructions: Cook the bacon, tortillas (if using uncooked tortillas) and shred the cheese ahead of time.

Freezing Instructions: Cook the breakfast quesadillas and allow them to cool. Lay them on a baking sheet loosely covered with plastic wrap. Flash freeze them by putting the baking sheet in the freezer for 1 hour. Then transfer the quesadillas to a freezer safe bag and store for 2-3 months in the freezer. Thaw overnight in the fridge, then reheat at 350ºF for a few minutes until warmed through and cheese is melted.

Nutrition

Calories: 641kcal
Carbohydrates: 32g
Protein: 31g
Fat: 42g
Saturated Fat: 19g
Cholesterol: 326mg
Sodium: 1075mg
Potassium: 303mg
Fiber: 1g
Sugar: 3g
Vitamin A: 925IU
Calcium: 509mg
Iron: 3.7mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.