Breakfast Quesadilla & Jalapeno Ranch

If you’re looking for a savory, protein-packed breakfast that’s both low-carb and satisfying, this breakfast quesadilla is for you. Packed with crispy thick-cut bacon, fluffy eggs, and melty cheese inside a low-carb tortilla, it’s a perfect morning meal that fuels your day. The homemade jalapeño ranch adds the perfect kick—creamy, tangy, and a little spicy!

Why You’ll Love This Recipe:

✔️ High-Protein & Low-Carb – Keeps you full and energized without the carb crash.
✔️ Quick & Easy – Ready in under 15 minutes.
✔️ Restaurant-Style Jalapeño Ranch – A creamy, flavorful dip that takes this quesadilla to the next level.

Ingredients

For the Breakfast Quesadilla:

• 1 low-carb tortilla (such as Mission Carb Balance, Carbonaut, Egglife etc.)

• 2 large eggs

• 2 slices thick-cut bacon, cooked and chopped

• ¼ cup shredded cheese (cheddar, pepper jack, or Mexican blend)

• 1 tbsp butter or avocado oil

• Salt & pepper, to taste

For the Jalapeño Ranch:

• 3/4 cup light sour cream

• 3/4 cup Greek yogurt

• 1 packet ranch seasoning (1 oz)

• 3/4 cup pickled jalapenos & the juice

• 1/2 cup fresh cilantro

• 1/4 tsp garlic salt

• 2 tsp lime juice

• 1/2 cup buttermilk

How to Make It

Step 1: Make the Jalapeño Ranch

1. Blend all the ranch ingredients in a food processor or blender until smooth.

2. Taste and adjust seasoning if needed. Refrigerate while you prepare the quesadilla.

Step 2: Cook the Eggs & Bacon

1. In a pan over medium heat, cook the thick-cut bacon until crispy. Remove, chop, and set aside.

2. In a small bowl, whisk 2 eggs with a pinch of salt & pepper.

3. In the same pan, scramble the eggs in a little butter or avocado oil until just set.

Step 3: Assemble & Cook the Quesadilla

1. Heat a clean pan over medium-low heat and butter one side of your low-carb tortilla.

2. Place the tortilla in the pan, butter-side down, and sprinkle half the cheese on one half.

3. Add the scrambled eggs and crispy bacon, then top with the rest of the cheese.

4. Fold the tortilla in half and cook until golden and crispy, about 2-3 minutes per side.

Step 4: Serve & Enjoy

• Slice the quesadilla into triangles and serve with the homemade jalapeño ranch for dipping.

• Garnish with extra cilantro, jalapeño slices, or hot sauce for extra flavor!

Macros Per 2 Tbsp Sauce:

• 205 calories

• 1 g protein

• 3 g carbs

• 20 g fat

Ways to Lower Calories:

• Use center-cut bacon instead of thick-cut → saves ~40-50 calories

• Reduce butter to ½ tbsp → saves ~50 calories

• Use reduced-fat cheese (e.g., 2% cheddar) → saves ~30-40 calories

• Swap mayo for Greek yogurt in ranch (or use less) → big calorie saver (~50-75 calories per serving)

Macros Per Serving (1 Quesadilla + 2 tbsp Jalapeño Ranch):

• Calories: ~538

• Protein: ~32g

• Carbs: ~17g

• Fat: ~47g

Final Thoughts

This high-protein breakfast quesadilla is quick, flavorful, and satisfying—perfect for busy mornings or meal prep. The spicy, creamy jalapeño ranch takes it to the next level! If you try this recipe, tag me on Instagram (@KevTheDietitian & @KevEats) and let me know what you think!

🔥 Looking for more low-carb, high-protein recipes? Check out KevEats.com for more!