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