Breakfast Quesadilla

Crispy bacon, gooey cheese, and scrambled eggs, all wrapped in a crunchy tortilla? It’s no wonder that this Breakfast Quesadilla has become one of my favorite breakfast options. Try it and you’ll see why this is one I make on repeat.

I will always love a good, hearty breakfast recipe with components I can prep in advance. With this quesadilla, having the bacon, eggs, and toppings ready in the fridge means breakfast comes together in just a few minutes. (It’s the same trick I use with my breakfast grilled cheese.) You can also make it all to order on the day of.

Friends, if you’ve been reading my blog for a while, you’ll know how much my family and I love quesadillas. We could eat them for breakfast, as a late-night snack, in a box, with a fox. On any given week, it’s likely that either I or my boys will be trying out a new variation of one of our favorite quesadilla recipes.

In fact, this recipe for breakfast quesadilla was inspired by the breakfast grilled cheese sandwich I linked above. I love the salty, cheesy, rich flavors, and just had to try them with a crispy flour tortilla. The result? I could tell you how good this is, but this is definitely one where you have to taste it to believe.

A close up shot of the quesadilla wedges from above, showing the crispy tortilla and the fillings peeking out from the edge.

Ingredients and Substitutions

Tortillas – I reach for flour over corn here. Mostly, that’s because I just prefer the taste. But, flour also holds the fold better. Corn seems to always turn brittle, and then the filling spills. Kids cry. I may have a bias. But, you can use corn in a pinch.

Eggs – Eggs build the body (hey, two meanings!). Whisk and then barely let them set in the pan. Overcook in the pan and they turn rubbery inside the quesadilla.

Bacon – I prefer thin slice bacon over thick-cut slices here, as they shatter a bit when you slice them, giving you more “bits” to distribute throughout the eggs.

Cheese – Pre-shredded Mexican blend is what’s in my fridge about 80% of the time, and it works. But the best quesadillas are a mix of half freshly shredded (cheddar or monterey jack) and half pre-shredded mix. I’ll die on that hill.

Butter – I always use salted butter unless otherwise noted. Don’t skip this. It’s what gives it the beautiful golden crisp.

Fresh Pop – I include fresh green onions and cilantro for a touch of brightness and vibrant flavor. If you don’t like the flavor of cilantro, you can skip it.

Salt and Pepper – Kosher salt and freshly cracked black pepper, unless otherwise noted.

Pouring the whisked eggs into a non-stick pan.

Notes on Equipment

A nonstick skillet. Skip the struggle to find the perfect pan, I’ve already tried them all. This non-stick pan is hands down the best I’ve ever used, and it’s been my everyday champ for several years.
A sheet pan (if cooking the bacon in the oven)
A whisk
A small mixing bowl
A cutting board
A chef’s knife. Meal prep is so much easier when you have a quality knife. It was over 10 years ago when I first tried Victorinox knives, and it was love at first slice. These are stellar knives, and the price simply can’t be beat for quality.
A spatula or turner
A plate for the cooked eggs
Paper towels

One half of the tortilla has been piled high with cheese, eggs, and bacon in the pan.

How to Make Breakfast Quesadilla

(This recipe is written for one quesadilla. You can multiply the ingredients when making a larger batch or meal-prepping. Steps are the same. Just repeat the process.)

Cooking the Bacon: You’ll want to start by cooking the bacon according to whichever method you like best. (I prefer cooking bacon in the oven to the stovetop.) Once it’s finished cooking, transfer the bacon to a cutting board, chop into ½-inch pieces, and set aside.

Melting the Butter: Preheat a nonstick skillet over medium heat and melt two teaspoons of butter in it.

Whisking the Eggs: While the butter is melting, I crack the eggs into a small bowl and whisk to combine.

Cooking the Eggs: Once your skillet is warm and the butter has melted, you’ll pour the whisked eggs into the skillet and gently scramble them, seasoning with salt and pepper. I avoid stirring too much as the eggs cook. Once they’re barely solid, transfer the eggs to a plate.

Cleaning the Skillet: Wipe out the skillet with a paper towel before returning it to the stovetop at medium heat.

The final layer of cheese and fresh cilantro has been added to the quesadilla, ready to fold over in the pan.

Assembling the Quesadilla

Buttering the Tortilla: I spread the remaining butter across one side of the tortilla and add it to the hot skillet, butter-side down.

Layering the Ingredients: You’ll sprinkle half of the cheese across half of the tortilla. Then, spread the eggs evenly over the cheese, followed by the chopped bacon, green onions, cilantro, and finishing with the remaining cheese.

Cooking the Quesadilla: You’ll want to fold the uncovered side of the tortilla over the layered ingredients. Then, let the quesadilla cook for 2-3 minutes, until the cheese has begun to melt and the bottom of the tortilla is browning slightly. Flip and repeat until all the cheese is melted and the tortilla is crisp on both sides.

Slicing and Serving: Once I transfer the quesadilla to a cutting board and slice it, all that’s left is to serve with the sides of my choice. My family and I love salsa and sour cream.

The Folded breakfast quesadilla sits in a non-stick pan, ready to flip.

Expert Tip

One of the most important things you can do to ensure that this quesadilla turns out just right is to avoid overcooking your eggs. They should be removed from the heat as they’re just beginning to solidify. You’re going to cook them longer once they’re in the quesadilla. So, if you don’t “undercook” them in the pan, you risk them being slightly dry in the quesadilla.

Crisping the Bacon – After cooking the bacon using whatever method you like best, it should be crispy. We want that texture and flavor in every bite of the quesadilla.

Serving Immediately – If you plan to serve these quesadillas immediately after cooking, I recommend waiting a minute before eating. Giving the cheese a moment to cool will help the ingredients stay in the quesadilla when sliced and eating it.

Butter the Tortilla, Not the Pan – Spreading butter directly on the tortilla gives you way more even browning than greasing the skillet. My sister Jenny actually showed me this trick. It guarantees that perfect golden crispy texture all the way around.

Serving Suggestions

When these quesadillas land on the table, I like to set out a few dipping options and let everyone build their own plate. That usually means a bowl of pico de gallo – simple mexican salsa and a drizzle of avocado cream sauce. Sour cream and a splash of your favorite hot sauce belong here too.

But if I’m feeding the whole crew on a lazy weekend? That’s when a bowl of fresh fruit joins the spread. My honey lime fruit salad is a favorite here, and a big bowl of watermelon fruit salad balances out the salty, cheesy quesadilla so well. Breakfast is served!

The crispy golden brown tortilla is visible on top of the quesadilla in the pan.

Make Ahead, Storage & Reheating

Make Ahead: The ingredients for these quesadillas can be made 2-3 days in advance. Store them separately, and assemble the quesadillas as needed.

How to Store: I usually refrigerate leftovers in an airtight container or Ziploc. When I’m storing filling ingredients in advance, I store the eggs, bacon, etc. in separate containers.

How to Reheat: You want to restore some crispiness to the leftovers, if you’re reheating them. So, that means the air fryer or broiler will be your friend. The microwave also works, but you won’t get any crisp texture that way.

More Breakfast Recipes

Two wedges of breakfast quesadilla on a wooden platter with a serving of salsa.

Frequently Asked Questions

What if the cheese isn’t melted yet but the tortilla is browning too fast?

If the tortilla is beginning to brown but the cheese hasn’t melted yet, that’s a matter of heat management. Reduce the heat to medium-low and cover the skillet with a lid for about a minute. You’ll want to keep a close eye on the quesadilla, to keep it from steaming rather than crisping as the cheese melts.

How do I flip the quesadilla without spilling?

Getting better at temperature control and not overstuffing the tortilla made this less of an issue for me. As the cheese melts, it binds the other ingredients in place. Then, it’s just a matter of running a spatula around the edges to make sure nothing is stuck and you should be able to flip it without spilling anything.

Can I use a different protein instead of bacon?

Absolutely. Cooked breakfast sausage, chorizo, or even leftover ham all work well. Just make sure whatever you use is fully cooked and chopped before it goes into the quesadilla.

Cook the bacon according to whichever method you like best. Transfer the bacon to a cutting board and chop into ½-inch pieces. Set aside.
Heat a nonstick skillet over medium heat and melt 2 teaspoons of butter in it. Whisk the eggs together in a small bowl and pour them into the melted butter. Gently scramble them and let them cook without stirring too much. Season with salt and pepper. When the eggs are barely solid, transfer the egg mixture to a plate.
Wipe out the skillet with a paper towel and return it to the heat. Lightly butter one side of the tortilla with the remaining teaspoon of butter. Place the tortilla buttered side down in a hot skillet over medium heat.
Sprinkle half of the cheese over half of the tortilla. Spread the eggs evenly across the cheese on half of the tortilla and top the eggs with bacon pieces, green onions, cilantro, and the remaining cheese. Fold the tortilla over on itself and let it cook for 2-3 minutes.
When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm with salsa or hot sauce.