When I need something quick and easy to start my mornings, I throw together this breakfast quesadilla recipe in just 10 minutes! Stuffing tortillas with fluffy eggs, melty cheddar cheese, and crispy bacon is so simple, and they cook up so fast. My kids love these egg-filled quesadillas too, so I never have to worry about them refusing to eat in the mornings!
Bacon, Egg, and Cheese Quesadillas
There’s no need to hit the drive-thru on busy mornings when I can make this fresh and easy breakfast quesadilla right at home! Eggs, cheese, and bacon wrapped in a flour tortilla creates a simple yet filling breakfast that’s ready fast. These are super versatile too, so I can swap in a few different ingredients depending on what’s in my fridge.
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Make Quesadillas for a Crowd
When I’m making multiple breakfast quesadillas at once, I cook up as many eggs as I need (2 per quesadilla), and set them aside. Then I work one quesadilla at a time, portioning out the eggs as I go. To keep the finished quesadillas warm, place them on a baking sheet in a 200°F oven while working on the rest. If you have a large griddle, you can cook them on that instead of a skillet.
Breakfast Quesadilla Recipe
Equipment
- Non-stick skillet
Ingredients
- 1 tablespoon unsalted butter (⅛ stick)
- 2 large eggs (*)
- 1 teaspoon milk (**)
- ⅛ teaspoon kosher salt
- 1 (10-inch) flour tortilla (***)
- ½ cup shredded cheddar cheese (****)
- 2 strips cooked bacon (crumbled*****)
Instructions
- Melt the butter in a sauté pan set over medium heat.1 tablespoon unsalted butter
- Whisk together the eggs, milk, and salt.2 large eggs, 1 teaspoon milk, ⅛ teaspoon kosher salt
- Add the egg mixture to the pan, and scramble briefly until the eggs are cooked through and fluffy. Use a rubber spatula to push and scramble as they cook. Transfer the eggs to a plate.
- Place one tortilla into a large sauté pan set over medium heat.1 (10-inch) flour tortilla
- Sprinkle half the cheese onto one half of the tortilla.½ cup shredded cheddar cheese
- Place the eggs over the cheese.
- Sprinkle the bacon and remaining cheese over the eggs.2 strips cooked bacon, ½ cup shredded cheddar cheese
- Fold the tortilla in half to cover the eggs. Cook until the bottom just starts to brown.
- Flip the quesadilla over and cook until browned.
- Cut the quesadilla into quarters and serve with salsa or sour cream.
Notes
- You can add diced vegetables, like onions or peppers.
- Feel free to switch up the cheese for Colby or Monterey jack.
- To make this dairy free, swap the butter for oil, the milk for water or dairy-free milk, and the cheese for vegan cheese.
- Cook the eggs in plenty of butter or oil to prevent sticking.
- Take care not to overcook the eggs, as they will continue to cook once added to the tortilla.
- Lightly butter or oil the pan before adding the tortilla to help it brown more.
- If serving a crowd, keep finished quesadillas warm on a baking sheet in a 200°F oven.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Breakfast Quesadilla Step by Step
Prep: Gather the quick list of ingredients for this recipe. Cook and crumble strips of bacon if you don’t already have some on hand.
Melt the Butter: Melt 1 tablespoon of unsalted butter in a sauté pan set over medium heat.
Whisk the Eggs: Crack 2 large eggs into a mixing bowl, then whisk them together with 1 teaspoon of milk, and ⅛ teaspoon of kosher salt.
Scramble the Eggs: Once the butter has melted, add the egg mixture to the pan. Using a rubber spatula, scramble the eggs until they are cooked through and fluffy, moving them around to prevent burning. Then transfer the cooked eggs to a plate.
Assemble the Quesadillas: Place one 10-inch flour tortilla in a pan or skillet set over medium heat. Then sprinkle half of the shredded cheddar cheese (1/4 cup) onto one side of the tortilla. Next, place the cooked eggs on top of the cheese. Then sprinkle 2 strips worth of cooked and crumbled bacon on top of the eggs. And finally, add the rest of the shredded cheese (another 1/4 cup).
Fold and Flip: Fold the tortilla in half to cover the eggs, and cook until the bottom has just started to brown. Then flip the quesadilla over, and continue cooking until the other side has browned.
Serve: Once cooked, cut the breakfast quesadilla into quarters and serve with some salsa or sour cream!
How to Store, Freeze, and Reheat
Store leftover breakfast quesadillas in an airtight container in the refrigerator for up to 1 day. To freeze, place them in a single layer on a lined baking sheet and freeze until solid, about 1-2 hours. Then transfer to a resealable bag to store for up to 1 month. Reheat in a skillet over medium heat, or in a 350°F oven until warmed through. These can be reheated directly from frozen.
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