Breakfast Quesadillas (Bacon, Egg & Cheese)
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Amazingly easy to make and delicious to eat, start your day off with bacon, egg and cheese Breakfast Quesadillas and feed your family too!
Try my make ahead Biscuit Breakfast Casserole, or my Blueberry Breakfast Casserole (Made with Hawaiian Rolls) too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Do you need a good, easy breakfast idea that is really tasty that the whole family enjoys? I got you. This breakfast quesadilla recipe takes typical breakfast ingredients, and make them even more awesome.
I mean, what’s not to love? Crispy bacon? Check. Fluffy scrambled eggs? Check. Melty cheese? CHECK.
Kick it up another notch and make your own flour tortillas!
Change it up to your tastes, add pretty much anything you like. Check the notes section for all the additions, substitutions and freezing instructions.
Want a lunch or dinner quesadilla? Check out this Chicken Quesadilla Recipe!
Why you’ll love this
- This is great to meal prep ahead for busy mornings.
- Adaptable. Change up the fillings to whatever you have on hand and what you love.
- Simple ingredients. Just look into your fridge and use what you find!
What to serve with Breakfast Quesadillas
Our favorite toppings are guacamole, sour cream, pico de gallo, salsa, or hot sauce. Maybe some breakfast potatoes on the side?
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Bacon. I like thick cut bacon for this recipe. You can use breakfast sausage instead (or as well as) for this recipe.
- Eggs. I use large eggs to make the scrambled eggs for the quesadilla.
- Milk. You can use water for this if you prefer.
- Butter. Salted butter
- Salt & Pepper. Kosher salt and coarse ground black pepper.
- Tortillas. I use the burrito sized flour tortillas for this. You can use corn tortillas if you prefer. Try making your own homemade corn tortillas, they’re amazing!
- Shredded Cheese. Any kind you like! I find that the best melty cheese is usually monterey jack. Pepper jack, cheddar, or bagged mexican blend cheese is also good.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpCook the bacon. In a large skillet, cook the bacon until crispy. Slice or crumble when cooked.
Cook the eggs. Whisk together the eggs and milk. Melt the butter in a skillet over medium low heat and pour in the whisked eggs. Cook the eggs, stirring gently with a rubber spatula until eggs are soft and fluffy, season with salt and pepper.
Make the quesadillas. Heat a large frying pan or skillet over medium-high heat. Spray with nonstick cooking spray, a little olive oil or butter (you’ll need around a tablespoon of butter to cook all the quesadillas). Working quickly, place a tortilla in the skillet and add a sprinkle of cheese, add the eggs and bacon,
Top with a thin layer of cheese. Place a second tortilla on top and cook until the cheese becomes melted. Press down lightly so the tortilla on top sticks to the filling.
You can also put filling on just half of the tortilla, and flip it over.
Flip carefully and cook on the other side until golden brown.
Serve. Slice and serve with sour cream, pico de gallo and guacamole.
Kylee’s Notes
What to do with leftovers
Store leftover quesadillas in an airtight container in the refrigerator. Reheat in the oven, stove top, microwave (put on a paper towel lined plate).
Substitutions/Additions
Add some black beans in to boost the protein content.
Add some cooked and crumbled breakfast sausage to the mixture.
Add some sautéed onions and/or bell peppers for a healthy addition.
Add some sliced jalapenos for a spicy kick.
Cilantro is great in this, mix a handful of chopped cilantro into your egg mixture..
Freezing instructions
This recipe can be frozen after cooking. Store whole quesadillas between pieces of parchment paper in a large freezer bag. Reheat in the oven, cut into slice and heat in an air fryer or toaster oven.
You can also lay them in a single layer on a baking sheet and loosely cover with plastic wrap. Freeze until solid, then transfer to a freezer bag.
More recipes to love
More breakfast recipes:
- Bacon Sausage Breakfast Sliders. Breakfast YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter… yes please!
- How to make French Toast. A super easy recipe for French Toast that can be adapted to your tastes. Delicious and always a family favorite! Make this for the family today!
- Vanilla Maple Baked French Toast. Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
- ALL BREAKFAST RECIPES
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Breakfast Quesadillas (Bacon, Egg and Cheese)
Equipment
Ingredients
- 8 slices bacon
- 8 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- pinch salt
- pinch of pepper
- 8 flour tortillas I use burrito sized; they are around 10 inches across
- 1 cup pepper jack cheese shredded
Instructions
Cook the bacon
- In a large skillet, cook 8 slices bacon until crispy. Slice or crumble when cooked.
Scramble the eggs
- Whisk together the 8 large eggs and 2 tablespoons milk.
- Melt 1 tablespoon butter in a skillet over medium low heat and pour in the whisked eggs. Cook the eggs, stirring gently until soft and fluffy, season with salt and pepper.
Make the quesadillas
- Heat a large frying pan or skillet over medium-high heat. Spray with nonstick cooking spray, a little olive oil or butter (you'll need around a tablespoon of butter to cook all the quesadillas)
- Working quickly, place a tortilla in the skillet and add a sprinkle of cheese, add the eggs and bacon, and top with cheese. Place another tortilla on top and cook until the cheese becomes melted. Press down lightly so the tortilla on top sticks to the filling. Continue this until you've used a total of 8 flour tortillas and 1 cup pepper jack cheese.
- Flip carefully and cook on the other side until golden brown.
Serve
- Slice and serve with sour cream, pico de gallo and guacamole.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Can you freeze these? Transportable for long distances?And càn you do in bulk?
Yeah, you could!