A quick and easy brunch idea, this breakfast quesadilla features a unique technique where a whisked egg is cooked directly onto the tortilla, then filled with crispy candied bacon and melty Colby Jack cheese.
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In a skillet over medium heat, melt the butter.
Pour the whisked egg into the hot pan, spreading it into an even layer.
Immediately place the flour tortilla on top of the cooking egg and press down gently to help it adhere.
Once the egg is mostly set, use a spatula to flip the tortilla so the egg side is facing up.
Sprinkle the shredded cheese and chopped candied bacon over the entire surface of the egg. Season with salt and pepper.
Using a spatula, fold the quesadilla in half.
Cook on both sides until the tortilla is golden brown and crispy, and the cheese is fully melted.
Remove the quesadilla from the pan and place it on a cutting board. Slice into triangles.
Serve immediately with pico de gallo and a dollop of sour cream, if desired.
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