The BEST Breakfast Quesadilla

Name: Breakfast Quesadillas Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 6 bacon slices, (chopped or 1 pound sausage (or 1 pound chorizo)); 6 large eggs; 2 tablespoons heavy cream; 3 tablespoons butter, (divided); ¼ cup mini peppers, (diced (3 mini peppers)); 6 6-inch flour tortillas, (divided - (we recommend LaLa’s - not the fake rubbery flour tortillas)); 2 - 3 cups shredded Mexican cheese; avocado slices, chopped tomatoes, guac, pico

These breakfast quesadillas are melty, crisp, and loaded with eggs, bacon, and plenty of cheese, a family favorite you can whip up fast. This breakfast is filling and so tasty!

They cook in one skillet with simple ingredients, perfect for slow mornings or quick weeknights when breakfast for dinner sounds good.

If you love easy breakfasts, try Breakfast Burritos, Breakfast Enchiladas, and Mexican Breakfast Casserole.

Why we think you’ll love it:

Family Favorite. Kid friendly flavors with easy to customize mix ins.
Budget Friendly. Simple ingredients that stretch to feed a crowd.
Freezable. Double to recipe and freeze some to heat on busy mornings.

Ingredients to make breakfast quesadillas on a kitchen counter.

Breakfast Quesadilla Ingredients

Bacon pieces, chopped or sausage (6 bacon pieces or 1 pound sausage, or 1 pound chorizo) – This adds salty, savory richness and protein that balances the creamy eggs and cheese.
Large eggs (6) – Eggs create the soft, fluffy filling that holds everything together.
Heavy cream (2 tablespoons) – Cream makes the scrambled eggs extra tender and creamy.
Butter (3 tablespoons, divided) – Butter prevents sticking, adds flavor, and crisps the tortillas in the pan.
Mini peppers, diced (¼ cup, about 3) – These add sweet crunch and color without overpowering the eggs. Use red, yellow, or green bell peppers, or jalapeños for a spicier version.
Flour tortillas (4x 6-inch, divided) – These fold and crisp beautifully, giving that golden, flaky exterior.
Shredded Mexican cheese (2 to 3 cups) – Cheese melts into gooey layers that glue the quesadillas shut. You can also use another melting cheese like pepper jack or cheddar.
Toppings (avocado slices, chopped tomatoes, guacamole, pico de gallo) – These bring freshness, creaminess, and a little zip to finish. You can also add sour cream,

How to Make Breakfast Quesadillas

BACON. In a skillet over medium heat, cook bacon or sausage until browned. Remove from heat and place meat on a paper towel lined plate. Drain fat and wipe out the skillet.

WHISK EGGS. In a medium bowl, crack eggs. Add heavy cream and whisk together until smooth.

COOK EGGS. Place 1 tablespoon of butter in the skillet over low heat and let it melt. Add eggs to the skillet and slowly start cooking. Use a rubber spatula to mix eggs around in small circles while they cook. Cook for 2 – 4 minutes. Remove from heat. Place eggs in a bowl and wipe out skillet.

Tortilla in a skillet with scrambled eggs over half.

FILL. Butter 1 side of a tortilla and return to the dry skillet on medium heat. Add ¼ of the egg mixture, ¼ the meat, a few peppers, and ½ cup of the cheese to one side of the tortilla.

FOLD. Fold the empty side of the tortilla over the ingredients and lightly press down.

COOK. Cook for 2-3 minutes or until browned on one side, then flip to cook the other side of the tortilla. Repeat 3 more times with the remaining tortillas.

Breakfast quesadillas cut in half and stacked on a wooden serving board.

Kristyn’s Recipe Tips

Do not overfill. Overfilled quesadillas can leak out and may cause the tortillas to rip.
Keep warm. Keep finished quesadillas on a wire rack in a low oven so they stay crisp.
Airfry. Preheat to 375°F. Lightly mist both sides with oil, and place in a single layer. Cook 5–7 minutes, flipping at 3 minutes, until crisp, and the cheese is melted. If browning fast, drop to 350°F.
Oven bake. Preheat to 425°F. Set quesadillas on a wire rack over a sheet pan or on parchment. Lightly brush with oil. Bake 8–12 minutes, flipping once at the halfway mark, until golden and melty. For extra crunch, broil 30–60 seconds at the end.

Slices of breakfast quesadilla served on a wood board.

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Breakfast Quesadillas Recipe

By: Kristyn Merkley

Crispy breakfast quesadillas packed with savory ingredients for a fast family meal that works for breakfast or dinner.

Servings: 6

Prep: 15

Cook: 5

Total: 20

Ingredients

▢ 6 bacon slices, chopped or 1 pound sausage (or 1 pound chorizo)
▢ 6 large eggs
▢ 2 tablespoons heavy cream
▢ 3 tablespoons butter, divided
▢ ¼ cup mini peppers, diced (3 mini peppers)
▢ 6 6-inch flour tortillas, divided – (we recommend LaLa’s – not the fake rubbery flour tortillas)
▢ 2 – 3 cups shredded Mexican cheese

Toppings

▢ avocado slices, chopped tomatoes, guac, pico

Instructions

In a skillet over medium heat, cook bacon or sausage until browned. Remove from heat and place meat on a paper towel lined plate. Drain fat and wipe out the skillet.
In a medium bowl, crack eggs. Add heavy cream and whisk together until smooth.
Place 1 tablespoon butter in the skillet over low heat and let it melt. Add eggs to the skillet and slowly start cooking. Use a rubber spatula to mix eggs around in small circles while they cook. Cook for 2 – 4 minutes. Remove from heat. Place eggs in a bowl and wipe out skillet.
Butter 1 side of a tortilla and return to the skillet on medium heat. Add ¼ of the eggs, ¼ the meat, a few peppers and ½ cup of the cheese to one side of the tortilla. Fold empty side of the tortilla over the ingredients and lightly press down. Cook for 2-3 minutes or until browned on one side, then flip to cook the other side of the tortilla. Repeat 3 more times with the remaining tortillas.
Garnish with avocado slices, cilantro and pico in a bowl.

Notes

Recipe Tips.

Do not overfill. Overfilled quesadillas can leak out and may cause the tortillas to rip.
Keep warm. Keep finished quesadillas on a wire rack in a low oven so they stay crisp.
Airfry. Preheat to 375°F. Lightly mist both sides with oil, and place in a single layer. Cook 5–7 minutes, flipping at 3 minutes, until crisp and the cheese is melted. If browning fast, drop to 350°F.
Oven bake. Preheat to 425°F. Set quesadillas on a wire rack over a sheet pan or on parchment. Lightly brush with oil. Bake 8–12 minutes, flipping once at the halfway mark, until golden and melty. For extra crunch, broil 30–60 seconds at the end.

Prep ahead. Make ahead, scramble eggs and prep fillings up to 2 days ahead, assemble and crisp to serve, or freeze assembled, uncooked quesadillas and cook from frozen.

Freezer meal. Fill and fold the tortillas, wrap with plastic, and place them in a freezer-safe container and freeze for up to 3 months.

To cook: Preheat a nonstick skillet over medium-low heat, add a light brush of oil or butter. Cook covered 3–4 minutes per side, flipping once, until the cheese is melted and the center is hot. Uncover for the last minute to crisp. If browning too fast, lower the heat.

Leftovers. Store cooled quesadillas in an airtight container, refrigerate 3–4 days or freeze up to 2 months, then reheat in a skillet or air fryer until hot.

For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 450kcal, Carbohydrates: 17g, Protein: 20g, Fat: 33g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 234mg, Sodium: 702mg, Potassium: 201mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1049IU, Vitamin C: 13mg, Calcium: 321mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Prep ahead?

Scramble eggs and prep fillings up to 2 days ahead and store in separate containers in the fridge.

Freezer meal?

Fill and fold the tortillas, wrap with plastic, and place them in a freezer-safe container and freeze for up to 3 months.
To cook: Preheat a nonstick skillet over medium-low heat, add a light brush of oil or butter. Cook covered 3–4 minutes per side, flipping once, until the cheese is melted and the center is hot. Uncover for the last minute to crisp. If browning too fast, lower the heat.

How to store leftovers?

Store leftovers in an airtight container, refrigerate 3–4 days or freeze up to 2 months, then reheat in a skillet, toaster oven, or air fryer until hot. A microwave will also work.