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Breakfast Quesadillas
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1/2 cup sour cream

2 tablespoons chopped fresh cilantro

1 teaspoon finely chopped fresh garlic


3 (8-inch) flour tortillas

3 tablespoons Land O Lakes® Butter with Canola Oil

1/2 cup chopped onion

1/2 cup chopped green or red bell pepper

6 large Land O Lakes® Eggs, beaten

6 slices crisply cooked bacon

6 (3/4-ounce) slices Land O Lakes® Deli American, cut in half

How to make

  1. STEP 1

    Combine all dip ingredients in bowl; set aside.

  2. STEP 2

    Spread 1 side of each tortilla with about 2 teaspoons Butter with Canola Oil. Place tortillas onto cutting board, buttered-side down.

  3. STEP 3

    Melt remaining Butter with Canola Oil in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2-3 minutes or until vegetables are crisply tender. Add beaten eggs; continue cooking, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set. Remove from heat.

  4. STEP 4

    Assemble quesadillas by placing 2 halves American over half of each tortilla. Layer with 1/3 eggs, 2 strips bacon and 2 halves American. Fold other half of tortilla over filling. Press down slightly.

  5. STEP 5

    Heat 12-inch skillet or griddle over medium heat. Cook each quesadilla, turning once, 2-3 minutes or until lightly browned.

  6. STEP 6

    Cut each in half; serve with dip.

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