breakfast quesadilla

Crunchy bacon, melted cheese, and scrambled eggs wrapped in a crispy tortilla? No wonder this breakfast quesadilla has become one of my favorite breakfast options. Try it and you’ll see why this is something I make over and over again.

I love hearty breakfast recipes with ingredients that can be prepared ahead of time. With this quesadilla, breakfast is ready in just minutes with bacon, eggs, and toppings in the fridge. (This is the same trick I use with my breakfast grilled cheese.) You can also order everything and have it made the same day.

breakfast quesadilla

Friends, if you’ve been reading my blog for a while, you know how much my family and I love quesadillas. You could eat it for breakfast, for a midnight snack, or put it in a box and eat it with the fox. Each week, either I or my boys will try a new variation on our favorite quesadilla recipe.

In fact, this breakfast quesadilla recipe was inspired by the breakfast grilled cheese sandwich I linked above. I love salty, cheesy, and rich flavors, so I tried it with some crispy flour tortillas. result? I can tell you how great this is, but this definitely has to be tasted to be believed.

Ingredients and Substitutes

Tortillas – I reach for flour more than corn here. The main reason is simply because I like the taste. However, flour leaves more creases. The corn always seems to get brittle and the filling spills out. Children cry. I may be biased. However, in a pinch, you can also use corn.

Eggs – Eggs make up your body (two meanings!). Whip it up and then let it barely settle in the pan. If you overcook the pan, the inside of the quesadilla will become rubbery.

Bacon – I prefer thinly sliced ​​bacon here rather than thicker slices. This is because slicing it will break it up a bit, creating more “pieces” that will be dispersed throughout the egg.

Cheese – I have 80% shredded Mexican blend in my fridge and it helps. But the best quesadillas are half freshly shredded (cheddar or Monterey Jack) and half pre-shredded mixes. I would die on that hill.

Butter – I always use salted butter unless otherwise specified. Don’t skip this. This creates a beautiful golden color.

Fresh Pop – Fresh green onions and cilantro are added for brightness and bright flavor. If you don’t like the flavor of coriander, you can omit it.

Salt & Pepper – Kosher salt and freshly ground black pepper unless otherwise specified.

How to make breakfast quesadillas

(This recipe is written for one quesadilla. You can increase the ingredients when making a large batch or meal prepping. The steps are the same; just repeat the process.)

Cook the bacon: Start by cooking the bacon using your favorite method. (I prefer to cook bacon in the oven rather than on the stove.) Once cooked, transfer the bacon to a cutting board, cut into 1/2-inch pieces, and set aside.

Melt the butter: Preheat a nonstick skillet over medium heat and melt 2 teaspoons of the butter.

Whisk the eggs: While the butter is melting, crack the eggs into a small bowl and whisk to combine.

Cook the eggs: Once the skillet is warm and the butter has melted, pour the beaten eggs into the skillet and gently scramble, seasoning with salt and pepper. Avoid stirring the eggs too much when cooking. When the eggs are barely set, transfer them to a plate.

Clean the skillet: Wipe the skillet with a paper towel before returning it to the stove over medium heat.

Assembling the quesadillas

Butter the tortillas: Spread the remaining butter over one side of the tortillas and add them, butter side down, to the hot skillet.

Layer the ingredients: Sprinkle half of the cheese on half of the tortillas. Then spread the eggs evenly over the cheese, followed by the chopped bacon, green onions, and cilantro, and finish with the remaining cheese.

Cook the quesadillas: Fold the uncovered side of the tortilla over the layered ingredients. Then cook the quesadilla for 2 to 3 minutes, until the cheese begins to melt and the bottom of the tortilla is slightly browned. Flip and repeat until all the cheese is melted and the tortilla is crispy on both sides.

Slice and serve: Transfer the quesadilla to a cutting board, slice, and serve on your favorite side. My family and I love salsa and sour cream.

offer suggestions

Once these quesadillas are on the table, I like to have several dip options and let everyone create their own plate. That usually means a bowl of pico de gallo, a simple Mexican salsa and a drizzle of avocado cream sauce. Sour cream and your favorite hot sauce are also included here.

But what if you’re feeding your entire crew on a lazy weekend? Then a bowl of fresh fruit adds to the spread. My honey lime fruit salad is a favorite here, and the large bowl of watermelon fruit salad pairs so well with the salty and cheesy quesadilla. Breakfast is available!

Make ahead, store and reheat

Make ahead: These quesadilla ingredients can be prepared 2-3 days in advance. Store separately and assemble quesadillas as needed.

How to store: I usually refrigerate leftovers in an airtight container or ziplock. When I make ingredients and store them in advance, I store eggs, bacon, etc. in a separate container.

How to reheat: When reheating leftovers, you want to restore the crunch. That means the airfryer or broiler is your friend. You can also use the microwave, but you won’t get the crispy texture.

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