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Crispy on the outside and warm and gooey inside, these easy breakfast quesadillas are filled with fluffy scrambled eggs, crispy bacon, and melty cheese. They’re made in one skillet in about 15 minutes, making them perfect for busy mornings, weekend breakfast, brunch, or even breakfast for dinner.
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Table of Contents
- Ingredients for Bacon and Egg Breakfast Quesadillas
- How to Make Breakfast Quesadillas
- My Top Tips for the Best Breakfast Quesadillas
- Breakfast Quesadillas Recipe
- Easy Breakfast Quesadilla Variations
- What to Serve with Breakfast Quesadillas
- Make-Ahead Breakfast Quesadillas
- How to Store, Reheat, and Freeze Egg Quesadillas
- More Breakfast Recipes
These breakfast quesadillas are always a hit at my house, especially with my kids. They love that crispy, golden tortilla and savory filling of fluffy scrambled eggs, crispy bacon, and plenty of melted cheese – and I love that I can have them on the table in about 15 minutes. After making them many times, I’ve found that the best breakfast quesadilla is all about keeping things simple: don’t overcook the eggs, layer the cheese so you get some in every bite, and give the tortilla enough time in the skillet to get nice and crisp. It’s an easy, filling breakfast that we make again and again, whether it’s a busy weekday morning or a slow weekend breakfast.
If you’re looking for more easy breakfast ideas, try my egg muffins or breakfast sandwiches next – they’re all great options when you want something savory and satisfying in the morning.
Ingredients for Bacon and Egg Breakfast Quesadillas
You only need a handful of everyday ingredients for these easy breakfast quesadillas.
- Eggs, salt, and pepper: I cook the eggs only until just set so they stay soft and fluffy when the quesadilla goes back into the skillet. Remember, they’ll continue cooking slightly inside the tortilla.
- Large flour tortilla: A burrito-size tortilla works especially well because there’s plenty of room for the filling while still being easy to fold in half. Flour tortillas also crisp nicely without becoming too brittle.
- Cheese: I like shredded Mexican cheese blend because it melts easily and gives the quesadilla plenty of flavor. Cheddar, Monterey Jack, pepper Jack, or a combination of cheeses will also work. Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
- Bacon: Cook the bacon until crisp, then chop or crumble it before adding it to the filling.
- Butter or coconut oil: Either works for cooking. I personally like butter for the extra flavor it gives the tortilla, but neutral cooking oil is a good alternative.
- Optional toppings: Salsa, hot sauce, sliced or mashed avocado, sour cream, pico de gallo, green onions or fresh cilantro all work well.
For a full ingredients list with measurements, check the recipe card below.
How to Make Breakfast Quesadillas
These breakfast quesadillas come together quickly in one skillet. For the best results, keep the heat at medium and cook the eggs just until set so they stay soft and fluffy inside the crispy tortilla.
- Scramble the eggs. Melt the butter in a large skillet over medium heat. Whisk the eggs, pour them into the skillet, and gently stir until just set. Season with salt and pepper, then transfer to a plate.
Tip: Take the eggs off the heat while they’re still soft and fluffy. Overcooked eggs can make the finished quesadilla dry.
- Assemble the quesadilla. Place the tortilla in the same skillet and sprinkle half the cheese over one side. Top with the scrambled eggs and crispy bacon, then add the remaining cheese and fold the tortilla in half.
Tip: Layering cheese on both sides of the filling helps hold everything together once it melts, and makes the quesadilla much easier to flip.
- Cook until golden and crispy. Press gently with a spatula and cook over medium heat until the bottom is golden brown and crisp. Carefully flip and cook the other side until crispy and the cheese is melted.
Keep the heat moderate so the tortilla doesn’t brown before the cheese has time to melt.
- Slice and serve. Transfer the quesadilla to a cutting board and let it rest for a minute so the cheesy filling can settle. Slice in half or in wedges and serve warm with salsa, hot sauce, avocado, or your favorite toppings.
TIPS FROM NELI’S KITCHEN
My Top Tips for the Best Breakfast Quesadillas
- Don’t overcook your eggs. This is probably my most important tip. Cook them until just set because they’ll continue cooking inside the quesadilla.
- Use a large tortilla. A burrito-size flour tortilla gives you enough space for the filling and is easier to fold without tearing.
- Don’t overfill it. It’s tempting, but too much filling makes a quesadilla difficult to flip and can leave you with a soggy center.
- Put cheese on both sides of the filling. I find this helps hold the eggs and bacon in place once the cheese melts.
- Keep the heat moderate. Medium heat gives the cheese enough time to melt before the tortilla becomes too dark.
- Use a nonstick skillet. It makes flipping much easier, particularly with a fully loaded bacon egg and cheese quesadilla.
- Use crispy bacon. Soft bacon tends to disappear texturally into the eggs. Crisp bacon gives you much better contrast.
- Watch the salt. Bacon and cheese are already salty, so season the scrambled eggs lightly at first.
- Give it a brief rest before cutting. The melted cheese settles slightly and helps hold everything together when you slice into wedges.
- Wipe out burnt bits between batches. If you’re making several breakfast quesadillas, remove any dark crumbs from the skillet before starting the next one so they don’t stick to the tortilla and burn.
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Breakfast Quesadillas
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Ingredients
- 2 large eggs
- Salt and pepper, to taste
- 1 large flour tortilla, burrito-sized works best
- ¼ cup shredded Mexican-blend cheese
- 2 slices cooked bacon, chopped
- 1 tablespoon butter or oil, for the pan
- Optional toppings: salsa, hot sauce, or avocado
Instructions
- Scramble the eggs. Melt the butter in a skillet over medium heat. Crack the eggs into a small bowl and whisk until combined. Pour into the skillet and cook, gently stirring, until just set. Season with salt and pepper, then transfer to a plate.
- Assemble the quesadilla. Place the tortilla in the same skillet. Sprinkle half of the cheese over one side, then top with the scrambled eggs, bacon, and remaining cheese. Fold the tortilla in half.
- Cook until golden. Gently press the quesadilla with a spatula and cook until golden brown on the bottom. Carefully flip and cook the other side until golden and the cheese is melted.
- Slice and serve. Transfer to a plate, cut in half, and serve warm with salsa, hot sauce, or avocado, if desired.
Notes
- Don’t overcook the eggs: Cook just until set—they’ll continue cooking inside the quesadilla.
- Don’t overfill: Too much filling makes the quesadilla harder to flip and can prevent the tortilla from getting crisp.
- Layer the cheese: Add cheese below and above the eggs and bacon. As it melts, it helps hold the filling together.
- Keep the heat at medium: This gives the cheese time to melt while the tortilla becomes golden and crispy without burning.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Easy Breakfast Quesadilla Variations
Once you’ve made the basic bacon egg and cheese quesadilla, it’s easy to switch up the filling with what you have on hand. I recommend sticking to just a few add-ins at a time – the quesadilla stays crisp, is much easier to flip, and you can actually taste each ingredient.
- Add more protein: For a more filling breakfast quesadilla, add another egg. Just don’t pile the filling too high – I’ve found that more filling doesn’t necessarily make a better quesadilla.
- Make it extra cheesy: Skip the bacon and add extra cheddar, Monterey Jack, or a combination of both for a simple cheesy breakfast quesadilla.
- Add some heat: Use pepper Jack cheese, add diced jalapeño, or serve with your favorite hot sauce.
- Swap the bacon: Try cooked breakfast sausage, diced ham or black beans for an easy way to change up the flavor.
- Add vegetables: Sautéed bell peppers, onions, mushrooms, spinach, or leftover roasted vegetables all work well. I make sure to cook off any excess moisture first so the tortilla doesn’t turn soggy.
What to Serve with Breakfast Quesadillas
This scrambled egg quesadilla is filling enough to enjoy on its own for a quick breakfast, especially with salsa or hot sauce for dipping. When I’m serving these breakfast quesadillas for a weekend breakfast or brunch, I like to add one or two simple sides and plenty of toppings so everyone can make their plate their own.
- Fresh sides: Serve with sliced avocado, fresh berries, or a simple fruit salad for something light and refreshing alongside the cheesy quesadilla.
- Hearty breakfast sides: Breakfast potatoes are a great choice when you want to turn these bacon egg and cheese quesadillas into a more filling breakfast.
- Toppings and dips: I love serving them with salsa, sour cream, guacamole, pico de gallo, or hot sauce.
- For breakfast or brunch: If I’m feeding a group, I cut the breakfast quesadillas into smaller wedges and set out several toppings for everyone to choose from. It’s simple, family-friendly, and great for sharing.
Make-Ahead Breakfast Quesadillas
These breakfast quesadillas are best straight from the skillet when the tortilla is crisp and the cheese is still melty. For busy mornings, I like to prep the bacon and shredded cheese ahead of time. Then, when I’m ready to eat, I just scramble the eggs, assemble the quesadilla, and cook it fresh – it saves me time without sacrificing that crispy, cheesy texture.
How to Store, Reheat, and Freeze Egg Quesadillas
- Refrigerator – Store leftover breakfast quesadillas in an airtight container in the refrigerator for up to 3 days. I prefer reheating them in a skillet over medium-low heat or in the air fryer so the tortilla crisps up again; the microwave works, but the tortilla will be softer.
- Freezer – To freeze, let the quesadillas cool completely, wrap them individually, and freeze for up to 2 months. For the best texture, thaw overnight in the refrigerator and reheat in a skillet or air fryer. Keep salsa, avocado, sour cream, and other wet toppings separate until serving.
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