Goat Cheese and Bacon Breakfast Quesadilla

Goat Cheese and Bacon Breakfast Quesadilla

Hey guys. It’s my 50th post! [Set off your fireworks now, please.]

To celebrate 50 posts on Bacon and Legs, we’re having bacon and eggs. For the first time in the history of this blog, actually. Kind of wrong, right? But, you know I can’t just do bacon and eggs without adding a couple cheeses to the mix. Cause I mean, really… it’s me. Fontina Fucking Turner. So, I present to you: my Breakfast Quesadilla.

This breakfast quesadilla has some nice southwest flair (black beans, guac) and some less common additions. We’re throwing a little quinoa in there to make it more filling and give the cheese something to hold onto. And instead of your traditional scrambled eggs, tucked into the tortilla, we’re putting a crispy, garlicky, gooey and drippy egg right on top.

It’s kind of amazing. Rise and shine, eat it up!

Goat Cheese and Bacon Breakfast Quesadilla

It’s never too early for cheese: Goat Cheese and Bacon Breakfast Quesadilla

Goat Cheese and Bacon Breakfast Quesadilla
1 whole wheat tortilla
2 tbsp quinoa, cooked
2 tbsp black beans
2 slices of bacon, cooked and crumbled
1/2 cup white cheddar
3 tbsp goat cheese
2 tbsp garlic infused olive oil
6 tiny tomatoes, halved
1 egg
salt and pepper, to taste
guacamole, for garnish

Heat olive oil in small skillet over medium heat. (If you don’t have garlic infused olive oil, just throw some garlic in there and brown it a little.) Add tomatoes and cook until browned and juicy-lookin.

In the meantime, start assembling your quesadilla. (You may wanna heat your tortilla to make it more pliable.) Layout half your cheddar on half your tortilla.  Follow with your bacon, then your quinoa and black beans. Add a little salt and pepper. Pluck the tomatoes out of the olive oil and lay them on there, but leave the oil in the pan. Top with your crumbled goat cheese and the rest of your cheddar.

Preheat a new skillet over medium heat. Spray it with cooking spray. Close up your tortilla and slide it in that new, hot skillet. Cook 3-5 minutes each side. It’ll get nice and crispy and your cheese will get all melty.

While that’s on the stove, plop your egg into that hot garlic-infused olive oil. Cook it how you like it. I prefer over easy.

Serve up your hot, cheesy, melty quesadilla with your crispy, yolky egg on top. Plop some guac on it and eat it up.

Best Sunday brunch you’ve had in a long time.


Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

'Goat Cheese and Bacon Breakfast Quesadilla' has no comments

Be the first to comment this post!

Would you like to share your thoughts?

Your email address will not be published.

Copyright 2021 Bacon and Legs. All Rights Reserved.