Breakfast Quesadillas

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Crispy breakfast quesadillas filled with fluffy eggs, crispy bacon, and melty cheese, ready in just 15 minutes! They’re perfect for a quick breakfast, brunch, or breakfast for dinner.

Prep Time5

Cook Time10

Total Time15

Calories: 472

Course: Breakfast

Servings:

Author: Neli Howard

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

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