Hearty Morning Quesadilla with Avocado and Crispy Bacon

1. Cook Bacon

Cook the bacon slices in a medium skillet over medium heat, turning occasionally, until they are crispy. This should take about 8 minutes. Once the bacon is beautifully crisp, transfer it to a paper towel–lined plate to drain and cool for about 5 minutes. After it has cooled, move the bacon to a cutting board and chop it into small pieces.

2. Fry Eggs

Crack the eggs into the hot skillet with the leftover bacon grease. Season them with a pinch of pink salt and some freshly ground black pepper. Fry the eggs for 3 to 4 minutes until the whites are set and the yolks are cooked to your liking. If you prefer your yolks more set, cook them a bit longer.

3. Assemble Quesadilla

While the eggs are cooking, pour a tablespoon of olive oil into another hot skillet. Place one of the low-carbohydrate tortillas in the skillet and sprinkle half a cup of the shredded Mexican blend cheese evenly over it. Arrange the thinly sliced avocado on top of the cheese, then add the fried eggs and chopped bacon. Sprinkle the remaining half cup of cheese over the toppings and cover everything with the second tortilla.

4. Cook Quesadilla

Cook the quesadilla for about 3 minutes, or until the cheese starts to melt and the bottom tortilla turns golden brown. Carefully flip the quesadilla using a spatula and cook for an additional 2 minutes, until the other side is golden and the cheese is fully melted.

5. Serve Quesadilla

Once both sides are golden and the cheese is melted, transfer the quesadilla to a cutting board. Use a pizza cutter or a chef’s knife to slice it into quarters. Serve immediately and enjoy the hearty combination of crispy bacon, creamy avocado, and melted cheese in every bite.