Low Carb Egg and Bacon Quesadilla

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!

Print

Low Carb Egg and Bacon Quesadilla

Cook Time

10 mins

Total Time

10 mins

 

Course: Breakfast, Lunch

Cuisine: American, Mexican

Servings: 1

Calories: 518 kcal

Ingredients

• 2 small low carb tortillas
• shredded cheese
• cooked bacon
• 1 egg
• sour cream

Instructions

1. Preheat the broiler (overhead grill)
2. Place one tortilla onto a small baking sheet and load it up with cheese. Put it under the broiler to melt. Meanwhile, quickly scramble one egg.
3. Once the cheese had melted, spread the egg over the top, then a layer of bacon.
4. Add a little extra cheese to act as glue and top with the remaining tortilla. Place it back under the heat until crispy, then flip it over and cook the other side.

5. Cut it into quarters and serve with a little sour cream.

Recipe Notes

7g net carbs per serving based on using tortillas with 3g net carbs each.

Nutrition Facts

Low Carb Egg and Bacon Quesadilla

Amount Per Serving

Calories 518 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 14g 70%

Polyunsaturated Fat 2g

Cholesterol 222mg 74%

Sodium 948mg 40%

Potassium 147mg 4%

Total Carbohydrates 27g 9%

Dietary Fiber 20g 80%

Protein 23g 46%

Vitamin A 10.3%

Calcium 26.7%

Iron 8.3%

* Percent Daily Values are based on a 2000 calorie diet.

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