Keto Bacon and Egg Breakfast Quesadilla
This Gluten Free and Keto Bacon and Egg Breakfast Quesadilla only takes 6 Ingredients to Make. It’s made with a Delicious Cheese Shell Tortilla that’s stuffed with Fluffy Scrambled Eggs and Crispy Bacon. It’s a simple yet satisfying breakfast that’s Easy to Throw together, making it Perfect for Busy Mornings or Family Brunch.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
3/4 Cup Mozzarella Cheese
3/4 Cup Cheddar Cheese
4 Slices Bacon
1/8 Cup Diced Tomato
1 Tbsp Green Onion
1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
2. Place the scrambled eggs and fried bacon over half of the cheese shell. Then add the diced tomato and the chopped green onion. Fold the Cheese shell in half over the bacon and eggs. Press it firmly, then return it to the oven for another 4- 5 minutes.
Tip: I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.
This Keto Bacon and Egg Breakfast Quesadilla recipe makes 2 Servings
1 Serving = 1/2 of a Quesadilla
Nutritional Info | Each Serving (Not Including Sauces) =
450 Calories .
| 34.5 g Fat | .
4.7 g Carbs |.
.1 g Fibre | .
33.9 g Protein.