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–+ servings
breakfast quesadillas on a white plate.
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5 from 1 vote

Breakfast Quesadilla Recipe

This easy breakfast quesadilla has fluffy eggs, melty cheddar cheese, and crispy bacon, and it's ready in just 10 minutes!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American, Mexican, tex mex
Servings: 1 quesadilla
Calories: 555kcal
Author: Becky Hardin

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
    melted butter in a frying pan.
  • Whisk together the eggs, milk, and salt.
    2 large eggs, 1 teaspoon milk, ⅛ teaspoon kosher salt
    eggs whisked with milk and salt in a glass bowl.
  • 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.
    scrambled eggs cooking in a frying pan with a rubber spatula.
  • 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
    cheese sprinkled over half of a tortilla in a pan.
  • Place the eggs over the cheese.
    scrambled egg over cheese on half of a tortilla in a pan.
  • Sprinkle the bacon and remaining cheese over the eggs.
    2 strips cooked bacon, ½ cup shredded cheddar cheese
    egg, bacon, and cheese mixture spread over half of a tortilla in a pan.
  • Fold the tortilla in half to cover the eggs. Cook until the bottom just starts to brown.
    folded quesadilla in a pan.
  • Flip the quesadilla over and cook until browned.
  • Cut the quesadilla into quarters and serve with salsa or sour cream.
    overhead view of breakfast quesadillas on a white plate.

Notes

*I recommend using 2 eggs per quesadilla. If you prefer to use egg whites only, use 3 egg whites.
**I like to use milk for a creamier egg, but you can skip it.
***Use tortillas of your choice.
****Swap in the cheese of your choice.
*****Swap bacon for cooked sausage or ham.
Tips:
  • 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.
Storage: Store breakfast quesadillas in an airtight container in the refrigerator for up to 1 day or in the freezer for up to 1 month.

Nutrition

Serving: 1quesadilla | Calories: 555kcal | Carbohydrates: 3g | Protein: 32g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 475mg | Sodium: 791mg | Potassium: 273mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 1470IU | Calcium: 468mg | Iron: 2mg