Turkey Bacon Breakfast Quesadilla

Turkey Bacon Breakfast Quesadilla is an easy and healthy fifteen-minute recipe, perfect for a light brunch, with whole wheat tortillas, scrambled eggs and Mexican cheese.
  • Serves: 4

  • Prep: 5

  • Cook: 10

  • 352kcal Per Serving

Beechwood Smoked Turkey Medallions

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Ingredients

5 eggs
1 Tbsp. water
2 Tbsp. green onions, diced
4 slices of cooked Beechwood Smoked Turkey Medallions, chopped
1/3 cup tomatoes, diced
1 cup shredded Mexican cheese
4 8-inch whole-wheat tortillas

Method

In a large non-stick skillet over medium heat, add the eggs and season with salt and pepper. Stir constantly for four minutes or just until they are only slightly moist.

Add the green onions, tomatoes and Beechwood Smoked Turkey Medallions to the skillet and stir for 1 more minute. Remove the skillet from the heat.

Meanwhile, spread 1/4 cup of cheese over half of each tortilla. Top each cheese-covered half with 1/4 of the mixture or about 1/2 cup. Fold in half and spray the outsides with non-stick spray.

In a clean skillet over medium-high heat cook the quesadillas on each side for 2 minutes or until crispy. Remove from the pan and cut each quesadilla into 3 wedges.

Serve immediately with salsa or guacamole.

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