Bacon Egg & Cheese Quesadilla w Grilled Mixed Vegetables

About

If you prefer savory over sweet at breakfast-time, try a Keto breakfast quesadilla! Instead of a corn or wheat flour tortilla, your Keto quesadilla is made with 100% colby jack cheese. The cheese cooks to the perfect texture that lets you fold it into a handheld food and can carry all your favorite quesadilla ingredients. Since it’s for breakfast, your cheese quesadilla is filled with little strips of bacon and two over-medium eggs with cilantro. Served on the side of your quesadilla is a bed of fresh grilled vegetables. They’re seasoned with a Southern flair in mind to go with your main course. Yes, you can keep the Keto quesadillas in your refrigerator and even microwave them to reheat! Store them in airtight containers for up to 3 days. If you keep the vegetables separately, you can store those for up to 5 days.

Add-In Suggestions

You can substitute some ingredients and add in others to keep this Keto recipe interesting for you. If you’d like to substitute the pork bacon, try using turkey bacon or even a deli-slice of turkey breast in its place. If you have any cooked shredded chicken on hand, this would also substitute well. Since there are eggs in the quesadilla, keep any other protein light. Non-protein suggestions include avocado slices, cucumber slices, or sliced bell peppers.

I Like My Eggs Well Done

Don’t avoid this savory breakfast recipe just because you don’t like runny eggs! If you only eat your eggs scrambled, just scramble them in advance. You can leave the scrambled eggs as a solid omelet or scramble them into fine pieces. Just add the scrambled eggs on its appropriate half of the quesadilla at the same time as you add the bacon. Fold the quesadilla as instructed for a yummy scrambled egg breakfast.

Ingredients

1 ounce bacon
1 cup, shredded colby jack cheese
2 large raw egg
1 dash salt
1 dash black pepper
½ tablespoon cilantro
2 oz brown mushrooms
2 oz zucchini
1 oz grape tomato
2 teaspoon olive or extra virgin olive oil
1 dash salt
1 dash black pepper
¼ teaspoon cumin, ground
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon chili powder
½ tablespoon butter, unsalted

Instructions

Cook thin-sliced bacon until it’s crispy on both sides. If you don’t like very crispy bacon, you can slightly undercook it, since it will cook more a little later on. Cut the bacon into 3-4 small pieces. You may also chop the bacon into bits if you prefer this. Leave the bacon aside for later.
Spread the shredded colby jack cheese in the base of either an 8-inch or 10-inch non-stick pan. Spread the cheese thinly, but don’t let any large gaps or spaces in the cheese appear. Cook the cheese, undisturbed, over a low heat setting on the stove until the cheese just melts. Once the cheese has melted, arrange the bacon pieces across one half of the cheese tortilla. Crack two eggs on the remaining half of the tortilla, and season the eggs with dashes of salt and pepper.
Place a lid over your frying pan and reduce the heat slightly. Watch as the cheese tortilla continues cooking and the eggs cook to about over-medium doneness. You may pierce parts of the egg whites to help them cook faster. When the eggs are almost cooked through, take the lid off the pan. Let the quesadilla continue cooking openly as all the excess fat from the cheese and bacon evaporates. Watch for the cheese to turn orange and harden around the edges.
When you can easily slide a spatula under the quesadilla without the cheese bending or breaking, it’s ready. Quickly sprinkle chopped cilantro over the quesadilla before turning off the stove and sliding the quesadilla from the pan onto a serving plate. Use your spatula to bend the bacon half over the egg half to close the quesadilla as the cheese hardens in place. Slice the quesadilla in half and let it cool while you make your vegetables.
In a mixing bowl, combine quartered mushrooms, halved or quartered zucchini, and whole grape tomatoes. You want the vegetables to be a little chunky, up to a half-inch thick. Mix the chopped vegetables with olive oil, salt, pepper, cumin, onion powder, garlic powder, and chili powder. If your chili powder has salt added to it, be cautious about how much additional salt you add.
You should be able to use the same non-stick pan you used to make the quesadilla to make the vegetables. Heat the pan over medium-high heat on the stove. When the pan is hot, pour the seasoned vegetables in. Let the vegetables cook until they’re charred on one side. Gently toss and stir the vegetables as they continue cooking until they’re golden with dark edges on all sides.
Reduce the stove to low heat and add the butter to your pan of vegetables. Gently stir the vegetables until they’re coated with melted butter. Let the vegetables cook in the butter for just another 1-2 minutes. Serve the hot, buttered veggies next to your quesadilla. Garnish the plate with additional chopped cilantro, sour cream, or guacamole at your discretion.