This egg and bacon quesadilla includes the classic breakfast combination – with a low carb twist!
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Egg and Bacon? Yes. Definitely. Egg and Bacon Quesadilla – say what? Or perhaps your reaction is why? I’m not absolutely certain that there is a why – the idea just popped into my head and I thought I’d try it!
I made this quesadilla just for me but it would be easy to make in larger quantities. I used:
- Two 7″ low carb tortillas My preferred tortillas right now are Mission Carb Balance (Fajita size).
- Shredded cheese (I used Chihuahua)
- Cooked bacon
- One egg – scrambled with a little heavy cream if liked
- Sour cream to serve
I make my quesadillas under the broiler (overhead grill) because it just feels easier to melt the cheese without burning the tortilla. I placed a pile of cheese onto one tortilla and put it under the broiler to melt while I quickly scrambled my egg. One egg scrambles REALLY fast!!
Once the cheese had melted, I spread the egg over the top, then a layer of bacon.
Finally, I added a little extra cheese to act as glue and topped with the remaining tortilla. I placed it back under the heat until crispy, flipped it over and cooked the other side.
Then I cut it into quarters and served with a little sour cream. The combination of flavors and textures was rather fantastic – and it was probably the most filling quesadilla I’ve ever had!! At only 7.2g net carbs it makes a wonderful breakfast or lunch!Low Carb Egg and Bacon Quesadilla #lowcarb Click To Tweet