These breakfast quesadillas are a game-changing morning meal that comes together in just 15 minutes. Perfect for busy mornings or weekend brunches, this protein-packed dish delivers a satisfying blend of melty cheese and breakfast favorites.
With 31g of protein and generous portions of calcium and iron, these quesadillas provide the energy you need to tackle your day. Best of all, they require minimal prep work and simple cooking techniques that even novice cooks can master.
Flavor-Packed Breakfast Quesadillas
Ingredients Needed
- Bacon: 6 slices, perfect for adding smoky flavor
- Eggs: 6 large ones, creates a fluffy, protein-rich filling
- Cheese: 8 ounces cheddar, freshly grated works best
- Tortillas: 8 large flour ones, choose fresh for best results
- Seasonings: Salt and pepper to taste
- For Serving: Salsa, sour cream, guacamole
Step-by-Step Instructions
- Bacon Preparation: Heat skillet over medium heat, chop bacon and cook until perfectly crispy
- Egg Mixture: Whisk eggs with a splash of water or milk until smooth and well combined
- Scrambling: Add eggs to the bacon skillet, season, and scramble until just set
- Assembly: Layer tortilla with cheese, egg-bacon mixture, more cheese, and top tortilla
- First Side: Cook until bottom is golden brown and cheese starts melting
- Final Touch: Carefully flip and cook other side for 1-2 minutes until golden
- Serving: Slice and serve while warm with your favorite toppings
Quick Tips for Perfect Quesadillas
Want super crispy tortillas? Keep the heat at medium – any higher and your cheese won’t have time to melt before the tortilla browns. A little pat of butter in the pan can add extra crispiness. And here’s a handy trick: press down gently with a spatula while cooking to help the cheese melt evenly!
Mix It Up!
These breakfast quesadillas are so flexible! Try pepper jack cheese for a spicy kick, or mix in some diced bell peppers with the eggs. Not a bacon fan? Switch it up with breakfast sausage or make it vegetarian with sautéed mushrooms. You can even use corn tortillas instead of flour – just warm them first so they don’t crack.
Make It a Meal
While these quesadillas are great on their own, try serving them with fresh pico de gallo or a simple side of fresh fruit. For a big weekend brunch, put out bowls of salsa, sour cream, and guacamole so everyone can add their favorite toppings. Don’t forget hot sauce for spice lovers!
Storage and Reheating
Made too many? No problem! Let them cool completely, then wrap each quesadilla in foil and pop them in the fridge – they’ll keep for 2-3 days. To reheat, warm them in a dry skillet over medium-low heat until crispy again. The microwave works too, but the tortillas won’t be as crispy.
Breakfast Quesadillas
Equipment
- Large skillet
Ingredients
Main Ingredients
- 6 slices bacon
- 6 large eggs
- salt and freshly ground black pepper to taste
- 8 ounces cheddar cheese grated or sliced thin
- 8 large flour tortillas
For serving
- salsa, sour cream and guacamole
Instructions
- Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.
- Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth. Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.
- Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
- Top with some more shredded cheese and place another flour tortilla on top. Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown. Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
- Slice and serve warm with salsa, sour cream and guacamole.
