Simple breakfast quesadillas are a fun recipe to shake up your morning routine! Filled with eggs, veggies, and crispy bacon they’re a great option for weekend brunch. They can even be made ahead to enjoy on busy weekday mornings. Mix and match your favorite fillings for a totally customizable breakfast quesadilla experience!
There’s nothing better than a crispy quesadilla filled with fluffy scrambled eggs, melted cheese, and loads of vegetables. Adding crispy bacon means they’re packed with even more protein. I love how simple they are to whip up and that we can be enjoying them in just 25 minutes!
Ingredients for this recipe
- Flour Tortillas - I use the fajita-sized ones that are about 8-inches
- Cheese – preferably freshly shredded
- Vegetables – for this one I used bell pepper, onion, and jalapeño
- Hot Sauce
- Salt & Pepper
Of course, these ingredients are just a blueprint to build off of. Read on to see what kind of swaps and substitutions you can make!
How to make Easy Breakfast Quesadillas
- Cook the meat. Until nice and crispy. Remove it from the skillet to a paper-towel lined plate to drain.
- Cook the veggies. In the same skillet with a little bit of the rendered fat, seasoning with salt and pepper.
- Add the eggs. Which have been whisked with hot sauce, salt, and pepper. Feel free to add a splash of milk too, if you’d like!
- Cook the eggs. To your desired doneness. I prefer a soft scramble, whereas my husband likes a hard scramble.
- Assemble the quesadilla. Layer the scrambled eggs, cooked meat, and shredded cheese in a tortilla. Place another tortilla on top.
- Cook the quesadilla. In the same skillet you’ve been using until it’s golden brown and crispy and the cheese is melted and gooey.
- Serve! With sour cream, salsa, and extra hot sauce!
Breakfast meats – If you’re not into bacon, this recipe is also great with breakfast sausage or even chorizo! Not a meat eater? Give a meat substitute a try or just omit it all together. (If skipping the breakfast meats you’ll have to add 2 tablespoon of oil to the pan before sauteing the vegetables and cooking the eggs)
Vegetables – The great thing about quesadillas is they’re one of the “clean out the fridge” recipes. Use leftover odds and ends in the veggie crisper for the filling. Mushrooms, olives, and black beans would all be great additions to this breakfast recipe!
Cheese – Just like with the veggies and meat, the cheese is totally customizable and up to you! I love using sharp cheddar but also shredded monterey jack or Oaxaca cheese when I can find it.
Tortillas – Only have small tortillas on hand? This filling also works great as breakfast tacos! Or, if you’re feeling up for it, make mini-quesadillas that kids will love. If you’re using a large burrito-sized tortilla shell, simply fold it in half to create the perfect serving size!
Other Great Breakfast Recipes
- Overnight Cinnamon Rolls with Cream Cheese Frosting
- Sourdough Blueberry Muffins
- Apple Cinnamon Monkey Bread
- Croissant French Toast Bake
Simple Breakfast Quesadillas
- Large Skillet
- 4 strips bacon cut into 1-inch pieces
- 1 red bell pepper diced
- ½ white onion diced
- 1 jalapeño seeded and diced
- 4 large eggs
- Kosher salt to taste
- Freshly ground black pepper to taste
- Hot sauce to taste
- 4 eggs
- 4 ounces cheddar cheese shredded
- 4 flour tortillas I like the fajita-sized ones
- Set a large skillet over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until crispy. Remove from the pan to a paper towel-lined plate to drain.
- Add the bell pepper, onion, and jalapeño to the pan. Sprinkle with kosher salt and pepper. Cook, stirring occasionally, until veggies begin to soften and become tender, about 5 minutes.
- Meanwhile, whisk the eggs with more salt and pepper to taste, and add a few dashes of hot sauce, if desired. You can also add a splash of water or milk to the scrambled eggs, if you’d like.
- Pour the eggs into the skillet and cook, scraping the pan with a rubber spatula to prevent sticking, until the eggs are cooked to your desired doneness.
- Divided scrambled eggs among two tortillas, spreading the filling out to the edges, sprinkle with reserved bacon pieces, and top with shredded cheese. Place another tortilla on top.
- Working with one at a time, cook the quesadillas in the same skillet until golden brown on each side, about 2-3 minutes.
- Cut quesadillas into 4 equal pieces and serve with sour cream, salsa, and more hot sauce, if desired.
- Quesadillas can be made up to four days ahead. Simply wrap up any leftovers and store in the fridge until ready to eat. To reheat, either microwave until filling is piping hot, or re-toast in a warm skillet until heated through.
- Refer to main post for recipe tips and substitutions.