Breakfast Quesadillas Recipe

Slices of breakfast quesadilla served on a wood board.

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Breakfast Quesadillas Recipe

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

Prep Time15

Cook Time5

Total Time20

Course: Breakfast

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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)
4 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.

Video

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