Savory Campfire Breakfast Quesadillas
Crispy tortillas filled with scrambled eggs, bacon, and cheese, griddled over the fire for a Southwest-inspired start to your morning. These quesadillas are perfect for sharing and easy to eat on the go.
Equipment
- cast iron skillet or griddle
- Spatula
- Knife
- Cutting board
Ingredients
- 4 large flour tortillas
- 6 eggs beaten
- 6 slices bacon cooked, chopped
- 1 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- 2 tbsp butter
Instructions
- Heat a skillet or griddle over medium campfire heat. Melt 1 tbsp butter.
- Add beaten eggs and cook, stirring, until just set. Transfer eggs to a plate.
- Wipe out skillet, add remaining butter. Place two tortillas in skillet, sprinkle with half the cheese, eggs, bacon, and salsa. Top with remaining cheese and tortillas.
- Cook until first side is golden and cheese melts, 3–4 minutes. Flip carefully and cook other side.
- Slice and serve warm.
Notes
Use pre-cooked bacon for quick prep at camp. Grill quesadillas on a grate over indirect heat to avoid burning.