Ingredients
Scrambled Eggs
- 4 slices Bacon diced
- ½ cup Onion diced
- ½ cup Green bell pepper diced
- 4 Eggs large, beaten
- 2 Flour tortillas large
- 1 cup Cheddar cheese shredded
Pico de Gallo
- 1 Tomato diced
- ¼ cup Red onion diced
- 2 TBSP Fresh cilantro chopped
- 1 Lime juiced
- Salt to taste
- Black pepper to taste
Guacamole
- 1 Avocado
- Lime juice to taste
- Fresh cilantro chopped
- Salt to taste
- Black pepper to taste
Orange Juice
- 24 oz Orange juice
Instructions
- Cook the bacon in a skillet until crispy. Add in the onion and green peppers and saute until softened.
- Pico de Gallo: In a bowl, mix together tomatoes, onion, cilantro, lime juice, salt, and pepper. Set aside.
- In a separate bowl, mash the ripe avocado with a fork until smooth. Add lime juice, cilantro, and a pinch of salt and pepper to taste.
- Add the eggs into the skillet with the sautéed vegetables. Cook, stirring occasionally, until the eggs are scrambled and cooked through.
- Lay out the tortillas. Divide the scrambled egg mixture evenly between them, spreading it over half of each tortilla.
- Sprinkle the shredded cheddar cheese over the egg mixture.
- Fold the other half of the tortilla over the filling, creating a half-moon shape.
- Heat a clean skillet over medium heat and place the assembled quesadillas in the skillet.
- Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- Cut each quesadilla into wedges and serve with guacamole and pico de gallo.
- Pour orange juice into glasses and serve alongside the quesadillas.
Nutrition
Calories: 998kcal | Carbohydrates: 75g | Protein: 38g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 413mg | Sodium: 1024mg | Potassium: 1792mg | Fiber: 12g | Sugar: 36g | Vitamin A: 2580IU | Vitamin C: 233mg | Calcium: 579mg | Iron: 5mg

Breakfast Quesadilla
Ingredients
Scrambled Eggs
- 4 slices Bacon diced
- ½ cup Onion diced
- ½ cup Green bell pepper diced
- 4 Eggs large, beaten
- 2 Flour tortillas large
- 1 cup Cheddar cheese shredded
Pico de Gallo
- 1 Tomato diced
- ¼ cup Red onion diced
- 2 TBSP Fresh cilantro chopped
- 1 Lime juiced
- Salt to taste
- Black pepper to taste
Guacamole
- 1 Avocado
- Lime juice to taste
- Fresh cilantro chopped
- Salt to taste
- Black pepper to taste
Orange Juice
- 24 oz Orange juice
Instructions
- Cook the bacon in a skillet until crispy. Add in the onion and green peppers and saute until softened.
- Pico de Gallo: In a bowl, mix together tomatoes, onion, cilantro, lime juice, salt, and pepper. Set aside.
- In a separate bowl, mash the ripe avocado with a fork until smooth. Add lime juice, cilantro, and a pinch of salt and pepper to taste.
- Add the eggs into the skillet with the sautéed vegetables. Cook, stirring occasionally, until the eggs are scrambled and cooked through.
- Lay out the tortillas. Divide the scrambled egg mixture evenly between them, spreading it over half of each tortilla.
- Sprinkle the shredded cheddar cheese over the egg mixture.
- Fold the other half of the tortilla over the filling, creating a half-moon shape.
- Heat a clean skillet over medium heat and place the assembled quesadillas in the skillet.
- Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- Cut each quesadilla into wedges and serve with guacamole and pico de gallo.
- Pour orange juice into glasses and serve alongside the quesadillas.
Nutrition
Calories: 998kcalCarbohydrates: 75gProtein: 38gFat: 63gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 413mgSodium: 1024mgPotassium: 1792mgFiber: 12gSugar: 36gVitamin A: 2580IUVitamin C: 233mgCalcium: 579mgIron: 5mg
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