Breakfast Quesadilla Bowl
A breakfast bowl combining scrambled eggs, melted cheese, and crispy tortilla strips in a warm flour-tortilla base. Ingredients are customizable with protein, vegetable, and sauce variations to build dozens of flavor combinations.
Ingredients
Method
Dice the bell pepper and onion into small pieces. Cook the bacon until crispy, then crumble and set aside. Chop the cilantro and have all ingredients ready.
Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, sauté for 2–3 minutes until softened.
Push vegetables to the side. Crack eggs into the same skillet, scramble until just cooked through, about 2 minutes. Stir vegetables and eggs together.
Warm the flour tortilla over the skillet or in a separate pan for 30 seconds per side until pliable. Transfer to a bowl or plate.
Add the egg and vegetable mixture to the tortilla. Top with shredded cheddar, crumbled bacon, salsa, sour cream, and fresh cilantro.
Serve immediately while warm. Fold or leave the tortilla loose, depending on preference.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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