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Course Breakfast
Servings 4 servings


  • 4 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt and pepper
  • 2 teaspoons butter
  • 4 8-inch flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 4 slices bacon cooked crisp and crumbled
  • 1/2 cup baby spinach leaves


  • Beat eggs, milk, salt and pepper with a fork in a bowl until blended.
  • Melt butter in a nonstick skillet and scramble eggs. Remove to a bowl.
  • In the same pan, heat one tortilla over low. Sprinkle 2 Tbsp cheese over tortilla.
  • Spoon half the eggs on top. Sprinkle half the bacon and spinach and 2 more Tbsp cheese over eggs.
  • Top with another tortilla. Cook 1 to 2 minutes on each side, until cheese melts and tortillas are toasted.
  • Repeat with remaining tortillas, eggs, cheese and bacon.
  • Freeze or cut into wedges to serve immediately.
  • TIP: Freeze for later! Place quesadillas on a waxed paper-lined baking sheet. Freeze 1 to 2 hours, then place in individual ziptop freezer bags. Reheat in a toaster oven or microwave.