RecipeGrilled Cheese, Egg and Bacon Quesadilla

Nutrition Facts
Amount per Serving
  • Calories: 480
  • Protein: 34 g
  • Total Fat: 24 g
    • Unsaturated Fat: 15 g
    • Saturated Fat: 9 g
  • Cholesterol: 410 mg
  • Total Carbohydrate: 28 g
  • Dietary Fiber: 4 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 900 mg

Let me introduce you to this incredible sandwich remix: Protein-Packed Grilled Cheese Quesadilla—with bacon! It’s loaded with satiating protein to keep you fueled and energized until your next meal rolls around. Once you master the egg-in-the-pan trick, you can add whatever toppers your heart desires. Cheesing is pleasing!

  • Prep time
  • Total Time
This recipe makes 1 quesadilla
  • 2 eggs, lightly beaten (or 1 whole egg + 2 egg whites)
  • pinch of salt and pepper
  • • 1 whole-grain or low-carb tortilla (about 7-inches)
  • 2 to 4 tomato slices
  • 2 slices turkey bacon, cooked
  • 1 ounce reduced-fat cheddar cheese (or any preferred cheese)

Liberally coat a 10-inch skillet with oil spray and warm over low heat. Add the eggs, tilting the skillet to evenly distribute them over the bottom of the hot pan. (Be sure to keep the heat on low so the eggs remain loose to dip in the tortilla.).

Dip 1 side of tortilla into uncooked egg, slightly coating it. Then, place the un-dipped side flat on the pan. Now, increase the heat to medium and let the eggs cook and firm a bit, about 30 seconds.

Using a wide spatula, carefully flip the tortilla over. Allow eggs to cook another 15 to 20 seconds. Layer on tomato slices, bacon and cheese on 1 half of tortilla. Then, using the spatula, fold tortilla half without toppings over the top with the toppings. Transfer to a serving plate. Slice in half and enjoy.

Try this Kitchen-Sink Omelet in a Mug!