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 small low carb tortillas My preferred tortillas right now are Mission Carb Balance (Fajita size).
• Shredded cheese (I use either Chihuahua or a Mexican blend)
• Cooked bacon
• One egg – scrambled with salt and black pepper
• Sour cream to serve

I usually 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.

Meanwhile I quickly scrambled the egg in a small saucepan. One egg scrambles REALLY fast!! Once the cheese had melted, I laid the bacon over the cheese, then spread the cooked egg over the top and a little extra cheese to act as “glue”.

Finally, I topped it all with the remaining tortilla, and placed it back under the heat until crispy. Then I flipped it over and cooked the other side.

I cut it into quarters and served the egg and bacon quesadilla 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!! 

Low Carb Egg and Bacon Quesadilla

Course: Breakfast, Lunch

Cuisine: American, Mexican

Cook Time: 10 minutes

Total Time: 10 minutes

Servings: 1

Calories: 605 kcal

Author: Georgina from StepAwayFromTheCarbs.com

This egg and bacon quesadilla includes the classic breakfast combination - with a low carb twist!

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Ingredients

• 2 small low carb tortillas
• ¼ cup shredded cheese
• 1 egg
• salt and black pepper
• 3 slices cooked bacon
• 1 tbs 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. 

3. Meanwhile, quickly scramble one egg with some salt and pepper in a small saucepan.
   

4. Once the cheese has melted, spread lay the bacon over the top, then spread the cooked egg over the bacon.

5. 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.

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

Recipe Notes

8g 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 605 Calories from Fat 387

% Daily Value*

Total Fat 43g 66%

Saturated Fat 17g 85%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 0g

Cholesterol 235mg 78%

Sodium 1084mg 45%

Potassium 191mg 5%

Total Carbohydrates 28g 9%

Dietary Fiber 20g 80%

Sugars 0g

Protein 26g 52%

Vitamin A 10%

Vitamin C 0%

Calcium 25.9%

Iron 9.8%

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

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