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Quesadillas can be enjoyed any time of day and these breakfast quesadillas are sure to be a favorite in the mornings! Soft and crispy tortillas loaded with eggs, bacon, melty cheese, and delicious quesadilla toppings.
I love a good savory breakfast meal, and these breakfast quesadillas do not disappoint! Especially when you can pile on all the yummy toppings. This is the perfect meal for serving to guests because they can pick their toppings and it makes everyone happy. Make big fluffy, my Grandma’s , and these cute little the next time you have guests. You can really be creative with toppings for these recipes!
The Best Breakfast Quesadillas
When you take one bite of these breakfast quesadillas, you’ll know why I mean THE BEST! These cheesy quesadillas are packed with flavor first thing in the morning. The added protein from the eggs and bacon will keep you satisfied and are a great start to your day. These breakfast quesadillas are a great way to load on healthy veggies.
Quesadillas are so versatile and you can make them just how you like them! Sometimes I sneak in spinach and peppers for my kids. As long as they get to dip their breakfast in salsa and sour cream, they don’t seem to care! You can also serve these with, or my easy if you really want to fill their bellies before school.
Ingredients Needed For Quesadillas
With a few simple ingredients! You most likely already have them on hand, so breakfast quesadillas can happen first thing in the morning! You’ll always want to have these ingredients on hand so you can make them! Your family will love you when they wake up to these.
- Bacon: Bacon for breakfast is so yummy! You can use sausage or turkey bacon if you prefer.
- Eggs: Eggs for scrambling.
- Milk: A little bit of milk will make the eggs creamy. I use whole milk but you can use any milk.
- Salt: Flavor to taste.
- Pepper: I like using cracked black pepper.
- Cumin: I love the addition of this Mexican spice.
- Garlic Powder: Adds great flavor to the eggs.
- Onion Powder: Adds a subtle onion flavor without being overpowering.
- Flour Tortillas: I love using flour tortillas but corn is great too!
- Shredded Cheese: Mexican cheese blend is best with all the Mexican flavors in the quesadillas.
- Salsa: For serving on the side.
- Sour Cream: For serving on the side.
- Avocado: Sliced for serving.
Let’s Make Breakfast Quesadillas
These breakfast quesadillas are really very easy to make. You can get the whole family involved by giving everyone an assignment. While someone cooks the bacon, somone else can scramble the eggs. Then let everyone else get all the toppings ready! A great weekend breakfast for all to help and enjoy.
- Cook the Bacon: Over medium-high heat, cook the bacon in a large until just crispy. Remove the bacon from the pan and set it on a plate of paper towels to cool. Reserve about ¼ cup of bacon fat and discard the rest. Once the bacon has cooled, chop or crumble it into little pieces.
- Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, and seasonings. Heat your bacon fat in the skillet over medium heat and scramble your eggs. Remove the cooked eggs from the skillet and set aside.
- Assemble the Quesadilla: Lower the heat to medium-low and add a tortilla to the skillet. Spread ¼ cup of cheese onto the tortilla, about ¼ cup scrambled eggs on top of the cheese, and 2 tablespoons of cooked and crumbled bacon. Spread an additional ¼ cup of cheese over the bacon and eggs and place a tortilla on top.
- Cook the Quesadilla: Cook the assembled quesadilla on one side for about 3-4 minutes covered to trap the heat in and melt the cheese. Flip and cook on the other side for another 3 minutes, covered.
- Slice and Serve: Remove the quesadilla from the skillet, allow it to cool for a few minutes then cut and serve with salsa, sour cream, avocado, and salt and pepper to taste.
Leftover breakfast quesadillas are great for a quick breakfast or any time of day! Rewarming them in the air fryer doesn’t take long at all, but you can rewarm the leftovers in the oven as well. Follow the directions below to enjoy leftover quesadillas.
- In the Refrigerator: Place leftovers in an airtight container or sealable bag. Store in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
- In the Freezer: Wrap the quesadillas individually in parchment paper then place them in a freezer-safe Ziploc bag or sealable container. Make sure to lay them flat in the freezer. Store in the freezer for up to 3 months.
- To Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside, reheat the quesadilla in the air fryer or the oven. Cook at 350° Fahrenheit for about 3 minutes in the air fryer or 10 minutes in the oven.
Breakfast quesadillas are so versatile because you can create them to fit your taste buds and your cravings. Switch up the seasonings and flavors, or add veggies or meat to make it a full meal. Any way you choose to make them will be AMAZING!
- Cheese: You can use any cheese or any combination of cheeses. I prefer Colby Jack, but for a kick use pepper jack!
- Meat: I used bacon in my quesadillas, but feel free to use sausage, ham, or chorizo. Switch the meat any way you like.
- Add Some Heat: I love adding jalapenos or red pepper flakes to make it spicy!
- Veggies: Sneak in some nutrients by adding veggies like corn, bell peppers, or onions.
- Dipping Options: Serve with salsa verde, sour cream, or on the side for dipping!
Over medium-high heat, cook the bacon in a large skillet until just crispy. Remove the bacon from the pan and set it on a plate of paper towels to cool. Reserve about ¼ cup of bacon fat and discard the rest. Once the bacon has cooled, chop or crumble it into little pieces.
In a medium bowl, whisk together the eggs, milk, and seasonings. Heat your bacon fat in the skillet over medium heat and scramble your eggs. Remove the cooked eggs from the skillet and set aside.
Lower the heat to medium-low and add a tortilla to the skillet. Spread ¼ cup of cheese onto the tortilla, about ¼ cup scrambled eggs on top of the cheese, and 2 tablespoons of cooked and crumbled bacon. Spread an addiitonal ¼ cup of cheese over the bacon and eggs and place a tortilla on top.
Cook the assembled quesadilla on one side for about 3-4 minutes covered to trap the heat in and melt the cheese. Flip and cook on the other side for another 3 minutes, covered.
Remove quesadilla from skillet, allow it to cool a few minutes then cut and serve with salsa, sour cream, avocado, and salt and pepper to taste.
You don’t have to use mexican blend cheese, you can use any meltable cheese in its place.
Serving1quesadillaCalories554kcal (28%)Carbohydrates9g (3%)Protein26g (52%)Fat46g (71%)Saturated Fat16g (80%)Polyunsaturated Fat6gMonounsaturated Fat20gTrans Fat0.1gCholesterol317mg (106%)Sodium1336mg (56%)Potassium517mg (15%)Fiber4g (16%)Sugar1g (1%)Vitamin A755IU (15%)Vitamin C5mg (6%)Calcium278mg (28%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.