Go Back
+ servings
A stack of breakfast quesadillas sit on a wooden cutting board
Print Recipe
No ratings yet

Simple Breakfast Quesadillas

These 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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast quesadilla, brunch recipes, quesadillas
Servings: 4 servings
Calories: 438kcal


  • 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 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.


Serving: 0.5quesadillas | Calories: 438kcal | Carbohydrates: 20g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 654mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1737IU | Vitamin C: 43mg | Calcium: 292mg | Iron: 3mg