Breakfast Quesadillas
Wanting a quick and easy breakfast idea that takes minimal ingredients and time? You have to try these Easy Breakfast Quesadillas! Bacon, egg and cheese in a perfectly cooked flour tortilla.
A SIMPLE ON-THE-GO BREAKFAST
Breakfast is absolutely an essential part of my day. Honestly, its my favorite meal and one that I refuse to skip. I sometimes get sick of cereal or muffins and bagels and crave something warm (but easy to throw togther!) These Easy Breakfast Quesadillas are a huge family favorite. They are quick to whip up, use minimal ingredients and are absolutely delicious! They are also easily customizable. My favorite combination is eggs, bacon and cheese. If you’re looking to spice up your breakfast routine, then make this Easy Breakfast Quesadilla recipe!
TIPS AND TRICKS TO MAKE EASY BREAKFAST QUESADILLAS:
- You’ll want to use medium (taco-sized) tortillas for this recipe, do not get the smaller street taco-sized or the larger, burrito-sized ones.
- You can double this recipe to serve more people.
- I like to dip my Breakfast Quesadilla in a little salsa but it’s not necessary. They taste great all by themselves!
- Finely shredded cheese is best as it melts better. I used Colby Jack here but you can use your favorite. I think gouda is delicious as well.
- These are also good on a variety of different tortillas. There are so many options these days: spinach, gluten-free, sun-dried tomato, wheat, etc.
- You can make a huge batch ahead of time then freeze for later. They are easily re-heatable in the microwave or toaster oven.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- bacon
- eggs
- salt, pepper
- butter
- tortillas
- cheese
HOW TO MAKE EASY BREAKFAST QUESADILLAS:
Add the chopped bacon to a cold skillet over low-high heat. Cook until crispy. Drain out most of the grease, leaving only about a tablespoon in the pan.
Whisk the eggs in a separate bowl while the bacon is cooking. Once the bacon is ready, turn the heat down to low-medium heat and pour in the whisked eggs and season with pepper and a pinch of salt.
Stir and cook just until the eggs have scrambled but are not overcooked. Remove the eggs and bacon from the pan and set aside in a separate bowl. You can also taste test it at this point and add more salt and pepper to your taste.
Wipe out the pan and place it back on low-high heat. Spread the butter on one side of a tortilla then add it to the pan, butter side down. Sprinkle 2-3 tablespoons of cheese on one half of the tortilla.
Add 2-3 tablespoons of the cooked egg mixture on top of the cheese.
Then sprinkle the top again with another 2-3 tablespoons of cheese.
Fold the top over and let the bottom crisp up for 2-3 minutes, checking half-way through to make sure that it’s not burning. When light and golden on the bottom, carefully flip the quesadilla over to crisp up on the other side for another 2-3 minutes. Remove it from the pan and let it cool on a cooling rack while you cook the remaining quesadillas.
Slice each quesadilla in half or in thirds then serve with salsa, avocado, sour cream and/or freshly chopped cilantro (optional.)
HOW TO STORE:
- The breakfast quesadillas are best served the day that they are made but can be stored once cooled completely in an airtight container for up to 3 days.
- To reheat them, heat the oven (or toaster oven) to 350F degrees and spray a baking pan with non-stick spray. Bake for 5-6 minutes, flipping them half-way through.
- They can also be re-heated in the microwave for about a minute. This option isn’t the best option for re-heating as the tortilla won’t be as crisp.
- You can also reheat them by putting them in a skillet over medium heat until crisp on each side.
- These quesadillas can be frozen. Allow to cool completely then wrap each one in plastic wrap then store in an airtight container. They will keep for about 3 months. To reheat, follow the directions above.
CRAVING MORE RECIPES?
Breakfast Quesadillas
Ingredients
- 8 slices of bacon cut into small pieces
- 5 large eggs
- ½ teaspoon ground black pepper
- 1 pinch salt, plus more to taste
- 2-3 Tablespoons butter (add more as needed to fry up the quesadillas)
- 4 flour tortillas (soft taco size)
- 8 ounce block colby jack cheese, shredded
- For serving: salsa, avocado, sour cream and freshly chopped cilantro (optional)
Instructions
- Add the chopped bacon to skillet over medium heat. Cook bacon until crispy, then drain out most of the grease, leaving only about a tablespoon in the pan.
- Whisk the eggs in a separate bowl while the bacon is cooking. Once the bacon is ready, turn the heat down to low-medium heat and pour in the whisked eggs, pepper and a pinch of salt.
- Stir and cook just until the eggs have scrambled but are not overcooked. Season with a little salt. Remove from pan, wipe out pan and place back on low-medium heat.
- Spread the butter on one side of a tortilla then add it to the pan, butter side down. Sprinkle 2-3 tablespoons of cheese on one half of the tortilla.
- Then add 2-3 tablespoons of the cooked egg mixture on top of the shredded cheese.
- Finally, top eggs with an additional 2-3 tablespoons of shredded cheese. Fold the top over and let the bottom crisp up for 2-3 minutes, checking half-way through to make sure that it’s not burning.
- When light and golden on the bottom, carefully flip the quesadilla over to crisp up on the other side for another 2-3 minutes (adding additional butter, if necessary.) Finish making remaining quesadillas.
- Slice each quesadilla in half or in thirds then serve with salsa, avocado, sour cream and freshly chopped cilantro.
Notes
- You’ll want to use medium (taco-sized) tortillas for this recipe, do not get the smaller street taco-sized or the larger, burrito-sized ones.
- You can double this recipe to serve more people.
- I like to dip my Breakfast Quesadilla in a little salsa but it’s not necessary. They taste great all by themselves!
- Finely shredded cheese is best as it melts better. I used Colby Jack here but you can use your favorite. I think gouda is delicious as well.
- These are also good on a variety of different tortillas. There are so many options these days: spinach, gluten-free, sun-dried tomato, wheat, etc.
- You can make a huge batch ahead of time then freeze for later. They are easily re-heatable in the microwave or toaster oven.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
So so good! My mom always asks me to make these- they are great even as a snack in the afternoon. I tend to make them in smaller tortillas so they are easier to hold because these make great on the go breakfasts.
I just discovered this site so I am having fun just looking today. My family is on vacation right now so will be serving lots of these recipes soon. I am otherwise known as Grandma and love to cook. I am alone so it is a real treat to cook for them. All the recipes sound wonderful.
Oh, Brandie,
Now these look so good. I’m gonna try them with cooked breakfast sausage crumbles in place of the bacon as we love sausage. Thanks for sharing the recipe.