Go Back
–+ servings
A top-down photo of a breakfast quesadilla on a wooden board in a white marble kitchen. The quesadilla is filled with gooey egg, crispy bacon, and cheese, and is sliced into triangles. There is a side of salsa, sour cream, and avocado slices. In the background, there is a cup of coffee and a folded napkin.

Breakfast Quesadilla with Eggs and Bacon

No ratings yet
This breakfast quesadilla is filled with fluffy eggs, crispy bacon, and melted cheese—quick to make and perfect for a satisfying morning meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 quesadillas
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

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

Equipment

  • Skillet For cooking eggs and crisping quesadilla
  • Spatula To flip and press the quesadilla

Method
 

  1. Cook bacon in a skillet until crisp. Drain and crumble. Set aside.
  2. In a bowl, beat eggs with salt and pepper. Scramble in a nonstick skillet until soft and fluffy. Remove from heat.
  3. Lay one tortilla on a clean surface. On one half, layer cheese, scrambled eggs, bacon, and more cheese. Fold over.
  4. Heat butter or oil in a skillet over medium heat. Cook quesadilla 2–3 minutes per side until golden and crispy.
  5. 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.

Tried this recipe?

Let us know how it was!