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Breakfast Quesadilla pulling pieces apart with the melted cheese stretching. Garnished with cilantro and tomatoes.
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5 from 26 votes

Easy Breakfast Quesadillas

This easy Breakfast Quesadillas recipe is loaded with eggs, cheese, and bacon, all melted in a crispy tortilla. A quick and customizable breakfast the whole family will love!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Mexican/Spanish
Keyword: Breakfast Ideas, breakfast smoothie, Quesadillas
Servings: 2
Calories: 245kcal
Author: Erica Walker

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).
    Skillet with scrambled eggs and spatula. Salt and pepper on the side.
  • 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.
    Griddle with flour tortilla.
  • When tortilla is hot, flip and add half of the cheese.
    Griddle with flour tortilla and shredded Mexican blend cheese on top.
  • Add scrambled egg and distribute evenly.
    Griddle with tortilla, melted cheese and scrambled eggs on top.
  • Add bacon over the top.
    Griddle with tortilla, melted cheese, scrambled eggs and bacon pieces on 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).
    Griddle with tortilla topped with melted cheese, egg, cheese and bacon.
  • 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.
    Pulling apart a Breakfast Quesadilla by hand with the melted cheese stretching. Garnished with cilantro and tomatoes.

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.

Nutrition

Calories: 245kcal | Carbohydrates: 16g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 178mg | Sodium: 414mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Calcium: 56mg | Iron: 2mg