Keto Bacon and Egg Breakfast Quesadilla
This Gluten Free and Keto Bacon and Egg Breakfast Quesadilla only takes 6 Ingredients to Make. It’s made with a Delicious Cheese Shell Tortilla that’s stuffed with Fluffy Scrambled Eggs and Crispy Bacon. It’s a simple yet satisfying breakfast that’s Easy to Throw together, making it Perfect for Busy Mornings or Family Brunch.
To make these Tasty Keto Bacon and Egg Breakfast Quesadilla, preheat oven to 400 F. Then cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
Place the scrambled eggs and fried bacon over half of the cheese shell. Then add the diced tomato and the chopped green onion.
Fold the Cheese shell in half over the bacon and eggs. Press it firmly, then return it to the oven for another 4- 5 minutes. I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.
Keto Bacon and Egg Breakfast Quesadilla
This Easy Recipe for Keto Bacon and Egg Breakfast Quesadilla can be made with many variations. You can switch out the Bacon for Sausage or Ham or try leftover Taco Beef. It goes great with the fluffy scrambled eggs. You can also add a little Avocado and Cilantro or grilled Onions and Peppers along with or instead of the the Tomato and Green Onion.
If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Keto Bacon and Egg Breakfast Quesadilla
” A simple yet satisfying breakfast that’s Easy to Throw together, making it Perfect for Busy Mornings or Family Brunch.”
Ingredients
3/4 Cup Mozzarella Cheese
3/4 Cup Cheddar Cheese
4 Slices Bacon
3 Eggs
1/8 Cup Diced Tomato
1 Tbsp Green Onion
Directions
1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
2. Place the scrambled eggs and fried bacon over half of the cheese shell. Then add the diced tomato and the chopped green onion. Fold the Cheese shell in half over the bacon and eggs. Press it firmly, then return it to the oven for another 4- 5 minutes.
Tip: I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.
This Keto Bacon and Egg Breakfast Quesadilla recipe makes 2 Servings
1 Serving = 1/2 of a Quesadilla
Nutritional Info | Each Serving (Not Including Sauces) =
450 Calories | 34.5 g Fat | 4.7 g Carbs | .1 g Fibre | 33.9 g Protein
>> Click Here To Pin This Recipe <<
Still Hungry? Check out These Keto Recipes:
No-Bake Sugar Free Jello Cheesecake
Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram
Keto Bacon and Egg Breakfast Quesadilla
- ¾ Cup Mozzarella Cheese
- ¾ Cup Cheddar Cheese
- 4 Slices Bacon
- 3 Eggs
- ⅛ Cup Diced Tomato
- 1 Tbsp Green Onion
- Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (
- NOT wax paper
- ). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
- Place the scrambled eggs and fried bacon over half of the cheese shell. Then add the diced tomato and the chopped green onion. Fold the Cheese shell in half over the bacon and eggs. Press it firmly, then return it to the oven for another 4- 5 minutes.
- Tip: I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.
Leave a Reply