Mexican Breakfast Quesadilla

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Course Breakfast
Cuisine Mexican


  • 6 Eggs
  • ¼ Small Onion Sliced sliced
  • 6 Ounces Sharp Cheddar Cheese sliced
  • ¼ Cup Black Beans canned
  • ½ Cup Salsa
  • 4 Slices Bacon
  • 4 Flour Tortillas
  • ½ Avocado sliced
  • Cilantro for Garnish
  • 4 Slices Jalapeno optional


  • Gather your ingredients
  • Cook the bacon and set aside
  • Drain the grease into a ramekin and let it settle
  • Wipe the pan to remove any charred bits
  • Add back a teaspoon of the bacon fat
  • Place the sliced onions in the pan over medium-low heat and let them cook slowly
  • Rinse and drain the black beans
  • Add them to the pan with the onion
  • Add ½ the salsa to the pan by dropping dollops of it all around
  • Mix the eggs with a whisk until bubbly
  • Add the eggs to the pan also
  • Cook like you would an omelet scraping down the sides of the pan with a spatula and lifting the cooked egg. (Don’t worry if you can never get an omelet to look perfect, this is all hidden inside the quesadilla.)
  • Heat a second pan on medium-high and pour some of the bacon-grease into it- just enough to coat the bottom, you do not want greasy quesadillas.
  • While the pan is heating, divide the egg mixture in half and flip it.
  • Place a little of the cheese in the egg mixture and most of it on the tortilla
  • Scoop half the egg mixture onto the first tortilla and top it with another tortilla.
  • Press down and hold it for a moment, (you can then place a press on it or another heavy bottom pan).
  • Check for browning on the bottom, when you think it is perfect flip it and brown the other side.
  • Repeat for the second quesadilla.
  • Slice into quarters and serve with the avocado, bacon, cilantro, and jalapeno.
  • Place the rest of the salsa in a separate bowl for spooning over as desired.
Keyword Cheesy, family, Filling
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