Breakfast Quesadilla Recipe

I have no need to drive-thru Taco Bell for breakfast when I can make this fresh and easy breakfast quesadilla with eggs, cheese, and bacon right at home, just as fast! They’re versatile too, so I can swap in a few different ingredients depending on what’s in my fridge.

What’s in Breakfast Quesadillas?

This breakfast quesadilla recipe only requires 6 ingredients, most of which you probably have at home anyways!

Eggs: Use 2 large eggs per quesadilla. You can use egg whites only for a healthier option, but you may want to use 3 whites to fill it out. Bacon: Use cooked, crumbled bacon. You can use leftovers, cook it ahead of time, or sprinkle in some packaged bacon crumbles for ultimate convenience. Tortillas: 10-inch flour tortillas work best for these, but you can use any type of tortilla you like. Cheese: Shredded cheddar cheese tastes great, but you can use another type of cheese. Try pepper jack! Milk: Milk makes the scrambled eggs creamier, but you can use water instead, or skip the liquid if you prefer. Butter: Use unsalted butter to coat the pan and cook the eggs. You can use cooking oil if you prefer.

Variations To Try

One of my favorite things about these quick breakfast quesadillas is how easy it is to make them with different ingredients. Instead of bacon, use diced ham or chorizo. Add diced vegetables, like onions or peppers. If you’d put it in scrambled eggs or an omelette, you can throw it in here too!

How to Store and Reheat

Store leftover breakfast quesadillas in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over medium heat, or in a 350°F oven until warmed through.

How to Freeze

Freeze bacon, egg, and cheese quesadillas in a single layer on a lined baking sheet until solid, about 1-2 hours. Then transfer to a resealable bag to store for up to 1 month. Reheat directly from frozen.

Notes and Tips

When I’m making multiple breakfast quesadillas at once, I cook up as many eggs as I need in Step 3, and set them aside. Then I work one quesadilla at a time, portioning out the eggs as I go. And I keep the finished quesadillas warm on a baking sheet in a 200°F oven while I work on the rest. If you have a large griddle, you can cook them on that instead of a skillet.

How to Make a Breakfast Quesadilla Step by Step

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. Cook the Eggs: Once the butter has melted, add the egg mixture to the pan. Using a rubber spatula, cook the eggs until they are cooked through and fluffy, moving them around to prevent burning. Then transfer the cooked eggs to a plate. Start Assembling the Quesadillas: Place one 10-inch flour tortilla in a pan or skillet set over medium heat. You can use the same pan if you like. Then sprinkle half of the shredded cheddar cheese (1/4 cup) onto one side of the tortilla. Add the Eggs: Next, place the cooked eggs on top of the cheese. Add the Bacon: 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. To check, simply use your spatula to lift up the quesadilla and peek. Serve: Once cooked, cut the breakfast quesadilla into quarters and serve with some salsa or sour cream!