Ree Drummond's Breakfast Quesadillas

Ingredients

• 2 Tbsp Unsalted Butter (divided, melted)
• ½ cup Yellow Onion (diced)
• ½ cup Red Bell Pepper (diced)
• 1 Tbsp Jalapeño Pepper (chopped, seeds removed for less heat)
• 6 Large Eggs (room temperature)
• ¼ cup Half‑and‑Half (for creamier scrambled eggs)
• ½ tsp Kosher Salt
• ¼ tsp Ground Black Pepper
• 3 Whole Wheat Tortillas (10‑inch, can substitute flour or corn tortillas)
• 1 cup Cheddar‑Jack Cheese (shredded from a block for best melt)
• 4 Bacon Strips (cooked crisp, left whole)
• ½ Avocado (sliced, optional)

Instructions

1. Dice the vegetables

   Dice the onion, red bell pepper, and chop the jalapeño (remove seeds if you prefer less heat).

   Time: PT5M

2. Sauté vegetables

   Melt 1 Tbsp butter in a large skillet over high heat. Add the onion, bell pepper, and jalapeño. Stir‑fry until the vegetables are softened and lightly browned, about 4‑5 minutes.

   Time: PT5M

   Temperature: high heat

3. Prepare egg mixture

   In a mixing bowl, whisk together the 6 eggs, ¼ cup half‑and‑half, ½ tsp salt, and ¼ tsp black pepper until fully combined.

   Time: PT2M

4. Cook scrambled eggs with veggies

   Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently until the eggs are just set and fluffy, about 3 minutes.

   Time: PT3M

   Temperature: medium‑high

5. Cook bacon

   In a separate skillet, cook the bacon strips over medium heat until crisp, about 5 minutes. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT5M

   Temperature: medium

6. Preheat and butter the griddle

   Heat the griddle (or large skillet) over medium‑low heat. Spread the remaining 1 Tbsp butter evenly across the surface.

   Time: PT2M

   Temperature: medium‑low

7. Assemble the first quesadilla

   Place one whole‑wheat tortilla on the griddle. Sprinkle half of the shredded cheese over the tortilla, then spread a generous layer of the egg‑vegetable mixture, add two whole bacon strips, and a few avocado slices (if using). Top with the remaining cheese and a second tortilla.

   Time: PT3M

   Temperature: medium‑low

8. Cook first side

   Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium‑low

9. Flip and finish cooking

   Carefully flip the quesadilla with the spatula and cook the other side until golden and the cheese is fully melted, another 2‑3 minutes.

   Time: PT3M

   Temperature: medium‑low

10. Cut and serve

    Remove the quesadilla from the griddle, let rest 1 minute, then cut into wedges using a pizza cutter (four wedges per whole quesadilla). Wrap halves for the kids and keep the adult portion warm.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Yellow Onion: White onion
• Instead of Red Bell Pepper: green bell pepper, yellow bell pepper
• Instead of Jalapeño Pepper: serrano pepper, green chili
• Instead of Large Eggs: egg whites only
• Instead of Half‑and‑Half: whole milk, heavy cream (diluted)
• Instead of Kosher Salt: table salt
• Instead of Ground Black Pepper: white pepper
• Instead of Whole Wheat Tortillas: flour tortillas, corn tortillas
• Instead of Cheddar‑Jack Cheese: Mexican blend cheese, monterey jack
• Instead of Bacon Strips: cooked breakfast sausage, turkey bacon
• Instead of Avocado: sliced tomato, guacamole

Equipment Needed

• Large Skillet
• Griddle or Flat Top
• Spatula
• Mixing Bowl
• Whisk
• Cheese Grater
• Cutting Board
• Chef’s Knife
• Pizza Cutter

Critical Steps — Do Not Skip

• Sauté vegetables until lightly browned
• Cook eggs just until set to keep them fluffy
• Butter the griddle generously for a crisp tortilla
• Flip the quesadilla without tearing the tortilla

Chef Tips from the Video

• Grate cheese from a block for the best melt and flavor.
• Use a generous amount of butter on the griddle for that restaurant‑style crispness.
• Cut the quesadilla with a pizza cutter for clean, uniform wedges.

Troubleshooting

Storage

Refrigerator: Store wrapped quesadilla halves in an airtight container for up to 2 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Reheat in a skillet or oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑dice the vegetables and store in a sealed container for up to 24 h.
• Cook bacon ahead of time and keep crisp in the fridge; reheat briefly before assembling.

Frequently Asked Questions