Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Jalapeno and Canadian Bacon Breakfast Quesadillas
Jalapeño and Canadian bacon breakfast quesadillas allow you to customize spice levels by adjusting the amount of jalapeños while featuring Canadian bacon and eggs for substantial morning meals. These hearty breakfast quesadillas combine smoky Canadian bacon with spicy jalapeños and fluffy eggs for perfect flavor balance. The adjustable heat level makes these suitable for various spice tolerances while the protein-rich ingredients provide sustained energy throughout busy mornings.
Make these quesadillas as spicy as you’d like by adjusting the amount of jalapeño. Complete with Canadian Bacon, eggs and cheese, you can’t go wrong.
Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients
3 tablespoons unsalted butter, divided
2 jalapeno peppers, seeded and chopped
3 slices Jones Dairy Farm Canadian Bacon, chopped
4 large eggs
2 tablespoons whole milk
1 teaspoon extra virgin olive oil
1 pinch sea salt
1 cup shredded Mexican blend cheese, divided
2 ounces cream cheese, softened
2 flour tortillas
2 green onions, sliced
1 tablespoon Sour cream
¼ teaspoon Salsa
Directions
In non-stick omelet pan, melt 1 tablespoon butter over medium heat.
Add peppers and cook for 2-3 minutes, tossing frequently. Add Canadian Bacon and cook for another 1-2 minutes, tossing frequently. Remove to paper-towel lined plate.
In medium mixing bowl, whisk together eggs and milk, beating until frothy.
Wipe out omelet pan, add 1 tablespoon butter and extra virgin olive oil to pan and heat over medium low heat.
Once butter is melted, pour in eggs. Sprinkle sea salt over eggs and let sit for about 3 minutes, adjusting temperature as necessary to ensure a low, slow cook without burning the bottom. Once sides are set but middle is still wet, sprinkle 1/3 cup cheese, peppers and Canadian Bacon over eggs. Cook for 1 minute, then loosen edges with silicone spatula and flip eggs. Aim for mostly one large piece of egg, any cracks will slightly repair when other side cooks. Cook until bottom is set, 2-3 minutes, then slide onto plate and set aside.
Spread cream cheese over tortillas.
Place cast iron skillet over medium heat and add 1/2 tablespoon butter. Once melted, place prepared tortilla in pan, cream cheese side up. Sprinkle 1/3 cup cheese over entire surface and place half of the eggs over one half of tortilla. Sprinkle half of green onions over eggs. Cook over medium to medium-low heat until cheese is melted, then fold in half.
Remove to cutting board and let sit for 1-2 minutes before slicing. Repeat with other tortilla and remaining eggs. Serve with sour cream and salsa.
Nutrition Facts (per serving)
| 839 | Calories |
| 62g | Fat |
| 34g | Carbs |
| 38g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 839 | |
| % Daily Value * | |
| Total Fat 62g | 79% |
| Saturated Fat 35g | 174% |
| Cholesterol 517mg | 172% |
| Sodium 1310mg | 57% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 2g | 9% |
| Total Sugars 3g | |
| Protein 38g | 75% |
| Vitamin C 9mg | 10% |
| Calcium 171mg | 13% |
| Iron 6mg | 34% |
| Potassium 342mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
