Breakfast quesadillas are easy to make, use just a few simple ingredients and are ready in minutes. Make them as an easy option for breakfast, breakfast for dinner, or even make ahead breakfast throughout the week!
These bacon and egg breakfast quesadillas are high-protein, filling, and easy to customize. Try different filling combinations or your favorite toppings to mix it up. Try some of our other favorite breakfast recipes, like Freezer Breakfast Burritos or Breakfast Pizzas made with English Muffins.
Ingredients for Breakfast Quesadillas
The ingredients for breakfast quesadillas are super simple – you might have them all in your fridge!
Butter – for cooking the eggs. You could also use an oil, but I love the flavor of butter
Flour Tortillas – I recommend using medium-sized tortillas so they are big enough to hold the filling but also fit in your skillet
Shredded Colby Jack Cheese – You can swap in a different shredded cheese
These bacon and egg quesadillas come together so quickly! Just scramble the eggs then assemble and cook the quesadillas.
Preheat the pan. Start by heating a skillet over medium heat and add the butter to melt.
Scramble the eggs. Beat the eggs in a small bowl until frothy and season with a pinch of salt and pepper. Cook the eggs in the skillet, stirring often, until fluffy and cooked. Be careful not to overcook them. Set the scrambled eggs aside and wipe out the skillet
Assemble and cook the quesadillas. Return the skillet to the stove, still on medium heat, and add a tortilla to the skillet. Sprinkle cheese on one half of the tortilla and wait until it melts. Then top with scrambled eggs, bacon, and a final layer of cheese. Fold the tortilla over the fillings and cook for an additional 3 minutes until both sides are golden and crispy. Repeat with the remaining quesadillas and serve with the toppings of your choice.
These quesadillas are so easy to customize based on your preferences or whatever you have on hand! Here are some of my favorite filling combinations:
Ham and Cheese – Use diced ham or chopped deli ham along with your favorite shredded cheese.
Spinach, Fontina, and Gruyere – Roughly chop fresh baby spinach and pair with shredded fontina and gruyere cheese
Pinto Beans and Salsa – Rinse and drain canned pinto beans and use with salsa for a vegan breakfast quesadilla variation
Spicy Sausage and Cheese – Cook up crumbled spicy sausage and pair with shredded colby jack or mexican cheese for an egg quesadilla with a kick.
Peppers, Mushrooms, and Onions – Saute diced bell pepper, onion, and mushrooms until soft and translucent. Use as a filling along with shredded cheese to bind together.
Make Ahead Breakfast Option
These quesadillas are a great make ahead breakfast option! You can make a batch at the beginning of the week and either store in the fridge or freezer. See tips below for storage and reheating:
Storage: Leftover, cooked quesadillas can be stored in an airtight container in the fridge for up to 3 days.
Freezing: You can even freeze cooked breakfast quesadillas! Place the cooked and cooled quesadilla on a baking sheet in a single layer. Flash freeze until frozen – about 2 hours. Once frozen solid, transfer to a freezer bag and store in the freezer for up to 3 months.
Reheat: To reheat frozen quesadillas, I recommend using the oven, air fryer, or a skillet for best results. For the oven, reheat at 350℉ until warmed through (about 20-30 minutes) and the cheese is melted again. For the air fryer, reheat at 325℉ for about 10-15 minutes. Or for the skillet, cook on low until warmed through, flipping once. If you’re reheating the quesadillas from the fridge or after thawing, you can follow the same steps but they will reheat twice as fast.
The cheese is the glue! Placing shredded cheese on both the top and bottom of the other quesadilla ingredients helps everything stick together and prevents the fillings from falling out of the tortilla.
Let cool slightly before cutting. Allow the quesadilla to sit for about 5 minutes before cutting into them. This helps the cheese set.
Use a griddle to cook more than one. If you want all the quesadillas to be done at once, you can also cook them on a large griddle instead of in the frying pan.
Watch the heat level. Make sure to keep the heat on medium, even adjusting to medium-low if needed. If the pan is too hot, you may burn the tortilla before the cheese is melted.
Optional: Salsa, sour cream, guacamole for serving.
Preheat a frying pan over medium heat and melt butter.
In a small bowl, beat the eggs until light and frothy. Season with salt and pepper. Add eggs to the prepared skillet and cook, stirring often, until fluffy and cooked through.
Remove eggs from skillet and set aside.
Wipe out the skillet, return to heat and lay a tortilla flat on the heated surface.
Spread cheese on one half and wait two minutes or until melted.
Add a few tablespoons of eggs over the melted cheese, top with bacon, and finish with a final layer of cheese on top.
Fold the tortilla in half and flip, cooking an additional three minutes or until both sides are golden brown.
Let quesadillas cool 5 minutes before cutting. Slice each quesadilla into 3 pieces. Serve with a side of salsa, sour cream and guacamole if desired.
Nutritional information is provided as a guide and is approximate. Actual nutritional value will vary depending on ingredients used.The cheese acts like glue for this recipe, so it is important to have it on the bottom and top.Storage: Leftover, cooked quesadillas can be stored in an airtight container in the fridge for up to 3 days.Freezing: Place the cooked and cooled quesadilla on a baking sheet in a single layer. Flash freeze until frozen – about 2 hours. Once frozen solid, transfer to a freezer bag and store in the freezer for up to 3 months.Reheat: To reheat frozen quesadillas, I recommend using the oven, air fryer, or a skillet for best results. For the oven, reheat at 350℉ until warmed through (about 20-30 minutes) and the cheese is melted again. For the air fryer, reheat at 325℉ for about 10-15 minutes. Or for the skillet, cook on low until warmed through, flipping once. If you’re reheating the quesadillas from the fridge or after thawing, you can follow the same steps but they will reheat twice as fast.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.