Introduction

Start your day with a delicious and satisfying breakfast quesadilla. This recipe combines fluffy eggs, crispy bacon, and melted cheddar cheese wrapped in a warm flour tortilla, perfect for a quick and tasty morning meal.

Five golden brown quesadilla halves arranged in a row on a white plate with a light blue hue, each filled with melted bright orange cheese and some white creamy layer visible inside. To the left of the quesadillas is a clear glass bowl filled with smooth white sour cream. Next to the bowl, there is a small pile of red, finely chopped tomatoes. The plate is placed on a white marbled surface. A yellow and white checkered cloth is seen to the left edge of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
4 small flour tortillas (6-inch)
4 slices bacon (or 4 tablespoons bacon bits, divided)
1 cup cheddar cheese (grated)
8 tablespoons canola oil (divided)

Instructions

Step 1: Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. If using bacon bits, skip this step.
Step 2: In a bowl, whisk the eggs until smooth. Pour 1 tablespoon of canola oil into the skillet and scramble the eggs over medium heat until fully cooked. Set aside.
Step 3: Wipe the skillet clean and heat 1 tablespoon of canola oil over medium heat. Place one tortilla in the skillet.
Step 4: Sprinkle a quarter of the cheese evenly over the tortilla, add scrambled eggs, then crumble one slice of cooked bacon or sprinkle a tablespoon of bacon bits on top. Add another quarter of the cheese to help the quesadilla stick together.
Step 5: Place a second tortilla on top and press gently. Cook for 2-3 minutes until the bottom tortilla is golden brown.
Step 6: Carefully flip the quesadilla using a spatula and cook the other side for another 2-3 minutes until golden and the cheese is melted.
Step 7: Remove from heat, cut into wedges, and repeat with remaining ingredients to make three more quesadillas.

Tips & Variations

Use whole wheat or corn tortillas for a different flavor and added nutrition.
Add veggies like diced bell peppers or onions for extra color and taste.
Swap cheddar cheese for pepper jack to add a bit of spice.
To make it vegetarian, omit the bacon and add sautéed mushrooms or spinach.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in a toaster oven to keep the tortilla crispy. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white plate on a white marbled surface holding five golden-brown quesadillas folded in half, each with melted yellow cheese and white egg peeking out from the edges, arranged in a curved line. On the left side of the plate is a small clear glass bowl filled with smooth, white sour cream, next to a small pile of bright red diced tomatoes. A yellow and white checkered cloth is partially visible on the left side of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make breakfast quesadillas ahead of time?

Yes, you can assemble them ahead and refrigerate before cooking, or cook fully and reheat later. Just make sure to store them properly to maintain freshness.

Can I freeze breakfast quesadillas?

Absolutely, freezing is a great option. Wrap them individually in foil or plastic wrap, then place in a freezer bag. Thaw overnight in the fridge and reheat in a skillet for best texture.

Cheesy Breakfast Quesadilla with Bacon and Eggs Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

A delicious and simple breakfast quesadilla recipe featuring fluffy eggs, crispy bacon, and melted cheddar cheese all wrapped in warm flour tortillas. Perfect for a quick morning meal that’s both satisfying and flavorful.

Author: Tara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Egg Mixture

4 eggs

Tortillas

4 small flour tortillas (6-inch)

Meat

4 slices bacon (or 4 Tbsp bacon bits, divided)

Cheese

1 cup cheddar cheese (grated)

Oil

8 Tbsp canola oil (divided)

Instructions

Cook the bacon: In a skillet over medium heat, cook 3 slices of bacon (if using slices) until crispy. Remove bacon and drain on paper towels. Crumble the bacon once cooled. If using bacon bits, skip this step.
Scramble the eggs: In a bowl, beat the 4 eggs until combined. In the same skillet, add 1 Tbsp of canola oil and pour in the eggs. Cook over medium-low heat, stirring gently until just set but still soft. Remove from skillet and set aside.
Assemble quesadilla: Lay one tortilla flat. Sprinkle 1/4 cup grated cheddar cheese on half of the tortilla, add some scrambled eggs and 1 Tbsp bacon bits or crumbled bacon, then another 1/4 cup cheese on top. Fold the tortilla over to form a half-moon shape.
Cook quesadilla: In the same skillet, heat 1-2 Tbsp canola oil over medium heat. Carefully place the folded quesadilla into the skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese is melted inside. Repeat with remaining tortillas and filling.
Serve: Remove quesadillas from skillet, let cool for one minute, then cut into wedges and serve warm.

Notes

You can substitute bacon with turkey bacon or sausage for variation.
Feel free to add vegetables like diced bell peppers or onions for extra flavor.
Use whole wheat tortillas for a healthier alternative.
Cooking on medium to medium-low heat prevents burning while ensuring thorough melting of cheese.

Keywords: Breakfast quesadilla, eggs, bacon, cheddar cheese, easy breakfast, skillet breakfast