Kimchi Bacon Egg Cheese Quesadillas
This recipe for Korean-inspired Kimchi Bacon Egg Cheese Quesadillas features crispy, golden quesadillas loaded with spicy kimchi, smoky bacon, fluffy scrambled eggs, and melted cheese. It's the ultimate Korean-Mexican breakfast mashup.
Servings 4
Calories 301kcal
Ingredients
Eggs:
- 3 large eggs lightly beaten
- pinch sea salt
- 1 tablespoon oil or butter for cooking
For assembling:
- 4 flour tortillas 8-inch size
- 4 slices cooked bacon chopped
- ½ C kimchi chopped, drained and patted dry
- 1 C shredded mozzarella or mild cheddar or Monterey Jack
- 2 green onions chopped, plus extra for garnish
For serving: (optional)
- cilantro chopped
- salsa
- pico de gallo
- gochujang sauce
- extra kimchi
Instructions
Cook the eggs:
- In a bowl, whisk the eggs with a pinch of salt.
- Heat a skillet or frying pan over medium heat with a little butter or oil, then scramble the eggs until just set but still soft.
- Remove from the pan and set aside.
Assemble and cook:
- Heat a skillet over medium heat.
- Lay a tortilla in the dry pan, sprinkle a layer of shredded cheese, scrambled eggs, chopped kimchi, chopped bacon, and green onion.
- Add another sprinkle of cheese and place the second tortilla over top.
- Cook for 2-3 minutes per side, flipping pressing down gently with a spatula, until the cheese is melted and tortilla is golden brown and crisp.
- Remove from pan.
- Repeat with the remainder.
Serve:
- Cut into wedges and garnish with additional green onions and/or cilantro.
- Serve warm with salsa, pico de gallo, gochujang, or extra kimchi on the side.
Nutrition
Calories: 301kcal | Carbohydrates: 17g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 154mg | Sodium: 664mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 2mg