This is the kind of breakfast that hits the table hot and makes everyone stop and smile.
Breakfast quesadillas are cheesy, crispy, and filled with all the good stuff: fluffy scrambled eggs, crunchy bacon, and gooey melted cheese—all sealed between golden tortillas.
They’re fast enough for a weekday morning, but hearty enough for a weekend brunch. Slice them up, serve with salsa or sour cream, and you’ve got a hand-held breakfast that never misses.
or avocado.
Once you know the method, it’s wide open.
Why You’ll Love This Quesadilla
This is the breakfast you make when you want something warm, cheesy, and filling—but still simple.
- Quick and satisfying – Comes together in 15 minutes, start to finish
- Uses what you already have – Eggs, cheese, bacon, tortillas—easy staples
- Crispy outside, soft inside – The pan-fried tortilla seals in all that melted goodness
- Custom-friendly – Add veggies, skip the bacon, swap cheeses—whatever you want
- Freezer-friendly – Make ahead and reheat later for a grab-and-go option
Once you make one, you’ll want to keep tortillas and cheese on hand just in case.
What You’ll Need
Keep it simple or build it up. Here’s the base:
- Large Eggs – Scrambled with a pinch of salt
- Bacon Strips – Cooked until crispy, then crumbled
- Shredded Cheese – Cheddar, Monterey Jack, or a mix
- Flour Tortillas – Soft and foldable; 8-inch size works great
- Butter or Oil – For crisping up the tortilla in the pan
- Salt & Pepper – To season the eggs
Optional upgrades:
- Diced tomatoes or peppers – For a little freshness
- Avocado or guacamole – Spread inside or serve on the side
- Sour cream or salsa – For dipping
- Hot sauce – Just because
How to Make It Step-by-Step
No need to overthink this—just scramble, layer, and crisp.
- Cook the bacon – Fry until crisp, then drain and crumble.
- Scramble the eggs – Lightly beat with salt and pepper. Cook in a skillet until just set—soft and fluffy.
- Assemble the quesadilla – On one half of a tortilla, layer cheese, scrambled eggs, bacon, and more cheese. Fold the tortilla over.
- Cook until golden – Melt a bit of butter or oil in a skillet. Place the folded quesadilla in the pan and cook for 2–3 minutes per side until crispy and golden brown.
- Slice and serve – Cut into wedges and serve hot with your favorite dipping sauces.
Repeat as needed for more servings. You can cook more than one at a time if your pan’s big enough.
Easy Sides to Serve with Breakfast Quesadillas
Make it a full meal with one or two of these simple sides.
| Side Dish | Why It Works |
|---|---|
| Hash Browns | Crispy and classic—pairs perfectly with eggs and cheese |
| Fresh Fruit | Juicy and sweet to balance out the richness |
| Salsa or Pico de Gallo | Adds freshness and a bit of tang |
| Guacamole | Creamy and cool—great with every bite |
| Greek Yogurt Parfait | Light but satisfying on the side |
| Roasted Veggies | Warm, colorful, and adds a little nutrition |
| Breakfast Potatoes | Savory and filling—works for brunch or dinner |
This quesadilla is solid on its own, but these extras make it feel like a full spread.
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How to Store and Reheat
Quesadillas are best fresh, but they do reheat well.
How to Store It
Wrap cooled quesadillas in foil or an airtight container. Store in the fridge for up to 3 days.
How to Reheat
- Skillet: Reheat in a dry pan over medium heat to bring back the crisp
- Oven: Wrap in foil and heat at 350°F for about 10 minutes
- Microwave: Works in a pinch—just know it’ll be softer
Can You Freeze It?
Yes. Cool completely, wrap in parchment or foil, and freeze. Reheat from frozen in the oven or air fryer.
Frequently Asked Questions
Can I make this without bacon?
Totally. Add sautéed veggies or breakfast sausage instead—or keep it simple with just eggs and cheese.
What cheese is best?
Cheddar melts well and adds flavor. Monterey Jack is creamy. A Mexican blend also works great.
Can I make it ahead?
Yes. Assemble, wrap in foil, and keep in the fridge. Cook fresh or reheat as needed.
How do I keep the tortilla from burning?
Cook over medium heat and don’t walk away. Lower the heat if it’s browning too fast before the cheese melts.
Can I make this in a toaster oven or air fryer?
Yes! Air fry at 375°F for 5–7 minutes. Toaster ovens also work—just keep an eye on the edges.
Breakfast Quesadilla with Eggs and Bacon
Equipment
- Skillet For cooking eggs and crisping quesadilla
- Spatula To flip and press the quesadilla
Ingredients
- 4 flour tortillas 8-inch size
- 4 eggs lightly beaten
- 4 strips bacon cooked and crumbled
- 1 cup shredded cheese cheddar or blend
- 1 tablespoon butter or oil for cooking
- salt and pepper to taste
- optional toppings salsa, sour cream, avocado
Instructions
- Cook bacon in a skillet until crisp. Drain and crumble. Set aside.
- In a bowl, beat eggs with salt and pepper. Scramble in a nonstick skillet until soft and fluffy. Remove from heat.
- Lay one tortilla on a clean surface. On one half, layer cheese, scrambled eggs, bacon, and more cheese. Fold over.
- Heat butter or oil in a skillet over medium heat. Cook quesadilla 2–3 minutes per side until golden and crispy.
- Slice into wedges and serve with salsa, sour cream, or avocado if desired.
Notes
- Swap bacon for sausage, ham, or veggies.
- Freeze cooked quesadillas in parchment and foil for up to 1 month.
- Use different cheeses like Monterey Jack or Pepper Jack for a twist.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!