A delicious and low-carb twist on a classic brunch favorite. These egg and bacon quesadillas are quick to make and perfect for a satisfying meal.
Ingredients: 2 large low-carb tortillas. 4 slices of bacon. 4 large eggs. 1/2 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. Salt and pepper to taste. Cooking spray or butter for greasing.
Instructions: Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Crumble the bacon into small pieces. In the same skillet, saut the diced bell peppers and onions until they are softened, about 3-4 minutes. Remove them from the skillet and set aside. Whisk the eggs in a bowl and season with salt and pepper to taste. Heat a clean skillet over medium-low heat and lightly grease it with cooking spray or butter. Place one low-carb tortilla in the skillet. Sprinkle half of the shredded cheddar cheese evenly over the tortilla. Pour half of the whisked eggs over the cheese and let them cook for a minute or two until they start to set. Sprinkle half of the crumbled bacon, sauted bell peppers, and onions over the eggs. Place the second tortilla on top and press down gently to seal the quesadilla. Flip the quesadilla carefully with a spatula and cook for another 2-3 minutes until the cheese is melted, and the tortilla is golden brown. Remove from the skillet and repeat the process with the remaining ingredients to make a second quesadilla. Slice the quesadillas into wedges and serve hot. Enjoy your low carb egg and bacon quesadilla!
Prep Time: 15 minutes
Cook Time: 15 minutes
alexia stevens