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These Breakfast Quesadillas are crispy, cheesy, and packed with eggs, bacon, and all your favorite fillings. They’re easy to customize, perfect for busy mornings, and great to take on the go! Once you try them, you’ll want to make them again and again.
Why I Love This Breakfast
These Breakfast Quesadillas are one of my all-time favorites! I’m always looking for quick and satisfying breakfast ideas, and these Breakfast Quesadillas are a hit in our house! Crispy on the outside, melty on the inside, and packed with scrambled eggs, bacon, and cheese—they’re everything I love in a hearty breakfast, all wrapped up in a golden tortilla.
They’re super easy to customize, too. You can swap the bacon for sausage, toss in some leftover veggies, or even go meatless. Perfect for busy mornings on the go or lazy weekends when you want something cozy and delicious. Perfect with a side of hash browns, homemade salsa, and guacamole.
Why You’ll Love Them 💕
- Quick and easy to make
- Perfect for busy mornings
- Customizable with your favorite fillings
- Great way to use up leftovers
- Kid-approved and totally satisfying!
🩷 Erica
Ingredients You’ll Need
- Eggs – Scrambled soft and seasoned with a little salt and pepper.
- Flour Tortillas – I usually use medium or large size for easier flipping.
- Bacon or Sausage – Cooked and crumbled; both are delicious!
- Shredded Cheese – I love using a Mexican blend or Monterey Jack for extra melty goodness.
- Sour Cream and Salsa – Optional for dipping, but highly recommended!
Ingredient Addition and Substitution Ideas
Want to mix it up? Try adding:
- Sautéed bell peppers or onions
- Fresh spinach or arugula
- Diced tomatoes or green chiles
- Hot sauce or jalapeños for extra heat
- Avocado slices or refried beans
How to Make Breakfast Quesadillas
- Scramble the eggs in a skillet with a little salt and pepper. Set them aside once cooked.
- Place one tortilla on a hot skillet and let it warm up. Flip it over and add some cheese.
- Layer on the scrambled eggs, bacon or sausage.
- Sprinkle on more cheese.
- Top with the second tortilla and press down gently. Cook for about a minute til the bottom is golden and the cheese starts to melt. Carefully flip the quesadilla and cook the other side until golden and fully melted.
- Remove from the pan, and slice into quarters.
Recipe Tips for Quesadillas
- Use medium or large tortillas – They’re easier to fold, flip, and fill without everything falling out.
- Pre-cook your fillings – Whether you’re using bacon, sausage, or veggies, cook them ahead of time so they’re ready to go when assembling the quesadilla.
- Shred your own cheese – Pre-shredded cheese often contains anti-caking agents that affect meltability. Freshly shredded cheese melts smoother and tastes better!
- Don’t overfill – A little goes a long way! Too much filling makes it harder to flip and can lead to a messy skillet.
- Cook over medium heat – This allows the cheese to melt while the tortilla gets golden and crispy without burning.
- Use two spatulas to flip – Breakfast quesadillas can be a little delicate when hot, so using two spatulas makes flipping easier and cleaner.
- Let it rest before slicing – Give the quesadilla a minute or two off the heat before cutting. This helps everything set and stay together when you slice.
Frequently Asked Questions
Yes! Assemble and cook them, then let them cool and store in the fridge. Reheat in a skillet or toaster oven to keep them crispy.
Absolutely. Wrap each quesadilla tightly in foil or plastic wrap, then freeze. Reheat from frozen in a skillet or air fryer.
I love Mexican blend or Monterey Jack, but cheddar, pepper jack, or mozzarella also work great.
Totally! Just leave out the meat and add your favorite veggies or beans.
Homemade salsa, sour cream, guacamole, or even a little hot sauce on the side are all great. Add a side of fruit or hash browns to make it a full meal!
Storing and Reheating
If you have leftovers, let them cool completely and store in an airtight container in the fridge for up to 3 days. To reheat, I recommend using a skillet or air fryer to get that crisp back—just a couple minutes on each side should do the trick!
More Savory Breakfast Ideas
These Breakfast Quesadillas are one of my go-to morning meals when I need something warm, filling, and delicious. I hope you love them as much as we do! If you give them a try, don’t forget to leave a comment below—I’d love to hear what fillings you used or how your family liked them! 🌵
Easy Breakfast Quesadillas
Ingredients
- 2 eggs beaten
- salt and pepper to taste
- 2 flour tortillas
- 2 slices bacon crumbled (and/or cooked, crumbled sausage)
- 1/2 cup Mexican blend or Monterey Jack cheese shredded, divided
- salsa and sour cream to taste
Instructions
- In a large skillet, scramble the eggs (add salt and pepper to taste).
- Spray skillet or griddle with cooking spray and heat over medium-high heat. Place one tortilla on the skillet or griddle and heat on one side.
- When tortilla is hot, flip and add half of the cheese.
- Add scrambled egg and distribute evenly.
- Add bacon over the top.
- Sprinkle on remaining cheese and top with remaining tortilla. Cook for about 1 minute or until cheese starts to melt, then CAREFULLY flip (you don't want all the egg falling out).
- When the cheese is melted and the tortilla is golden brown, remove from pan. Cut into quarters with a pizza cutter and serve with sour cream and/or salsa.
Video
Notes
- Bacon, breakfast sausage, and diced ham all work great in this recipe.
- Hand shredded cheese from a block melts better and keeps the ingredients within the quesadilla when eating.
- Use medium or large tortillas for easier flipping and filling.
- Pre-cook meats and veggies before assembling.
- Don’t overfill—less is more for clean flips.
- Cook over medium heat for a crispy, golden finish.
- Use two spatulas to flip cleanly.
- Let rest before slicing to help it hold together.
- Serve with salsa, sour cream, and/or guacamole.
