These Breakfast Quesadillas are made with low carb tortillas spread with a jalapeno pimento cheese and layered with crispy bacon and egg. Each tortilla is cooked with butter on a hot skillet making the tortilla shell crispy and delicious.
My family loves low carb Breakfast Quesadillas recipe. We often will enjoy them for breakfast, but they also make a great lunch or dinner idea.
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Low Carb Breakfast Ideas
I am always on the lookout for ways to enjoy lower carb meals and that I can incorporate a good amount of protein into the meal with and still have the food taste good. There is nothing worse than a cardboard breakfast!
When I came across these low carb street tacos, I knew I would eventually come up with the breakfast quesadillas recipe. The texture of this low carb tortilla is probably the closest I've had to a regular tortilla and it now is one of my favorite products. I used them to make these Shrimp Quesadilla and the tortilla one to make this Green Chicken Enchilada recipe.
🥘 Ingredients
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Low Carb Tortillas, this is the only brand that I have tried that is not gummy. I highly recommend it.
Large eggs
Crispy cooked bacon. This is my favorite brand of bacon!
Jalapeno Pimento Cheese Spread or make regular Pimento Cheese.
Butter
🔪 Instructions
Step 1: Prepare the ingredients.
- Make the pimento cheese ahead of time and store it in the fridge until ready to use.
- Bake the bacon in the oven as instructed on the package.
- Whisk the eggs in a small mixing bowl until thoroughly combined.
- Place a teaspoon of butter in a large hot skillet. Add the beaten eggs to the skillet and cook for 2 minutes, or until the egg starts to look dry on the top.
- Flip the egg over and cook for another 15 seconds, or until the egg is cooked through.
Step 2: How to make Breakfast Quesadillas
- Start by assembling the ingredients in order.
- Spread 1 teaspoon of butter over one side of each tortilla.
- Lay one tortilla, butter side down, on the skillet.
- Place 1 tablespoons (1 large cookie scoop size) of Jalapeno Pimento Cheese on the bottom layer and press to flatten with the back of a spoon, pressing out slightly to spread it out on the tortilla.
- Add the cooked egg, and bacon on top of the cheese.
- Place 1 tablespoon of pimento cheese on the inside of the second tortilla. Cover the quesadilla with the second tortilla.
- Cook on each side for 3 minutes over medium heat or until browned.
Top Tips
- Precook the bacon to save on time. I like to precook bacon, store it in the fridge, then reheat it in the microwave for a few seconds before adding to the recipe.
- Use the same skillet used to cook the egg to cook the quesadilla.
- To reduce the fat, use butter flavored cooking spray in place of the butter on the quesadillas.
- Allow the quesadillas to rest for at least 5 minutes after cooking to allow it to cool. Then cut and enjoy.
Variations
- If carbs don't matter, make this a sandwich and use slices of this homemade white bread recipe.
- Substitute canadian bacon, ham, or sausage patties for the bacon, or leave the meat out all together.
- Whisk some diced red bell pepper and onion into the egg before cooking.
More Low Carb Breakfast Recipes
Asiago Bagels, grain-free, gluten free, and delicious alternative to the wheat bagel.
Chunky Monkey Noatmeal, a grain free breakfast cereal with banana flavor and sugar free chocolate chips.
Raspberry Muffins are light, airy, sweet, and delicious!
Pecan Coffee Cake is a great weekend brunch cake to serve the entire family! It is a big batch recipe and it can be frozen in individual pieces for future meals if needed.
Egg Muffin Cups with Asparagus and Tomato, three of these make one serving and they are so satisfying!
*If you made this recipe, please give it a star rating*
📖 Recipe
Breakfast Quesadilla
Ingredients
- 2 low carb street tacos
- 1 large egg
- 2 tablespoon jalapeno pimento cheese
- 2 slices cooked bacon
- 2 teaspoon butter
Instructions
- Make the pimento cheese ahead of time and store it in the fridge until ready to use.
- Bake the bacon in the oven as instructed on the package.
- Whisk the eggs in a small mixing bowl until thoroughly combined.
- Place a teaspoon of butter in a large hot skillet. Add the beaten eggs to the skillet and cook for 2 minutes, or until the egg starts to look dry on the top.
- Flip the egg over and cook for another 15 seconds, or until the egg is cooked through.
- Spread 1 teaspoon of butter over one side of each tortilla.
- Lay one tortilla, butter side down, on the skillet.
- Place 1 tablespoon of Jalapeno Pimento Cheese on the bottom layer and press to flatten with the back of a spoon, pressing out slightly to spread it out on the tortilla.
- Add the cooked egg and bacon on top of the cheese.
- Place 1 tablespoon of pimento cheese on the inside of the second tortilla. Cover the quesadilla with the second tortilla.
- Cook on each side for 3 minutes over medium heat or until browned.
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