Ingredients
Method
- Scramble the Eggs – Beat eggs and cook in a nonstick pan with a touch of butter until just set. Remove from heat.
- Assemble the Quesadilla – On one half of a tortilla, layer scrambled eggs, chopped bacon, and cheese. Add optional fillings if using.
- Fold and Toast – Fold tortilla in half. In a clean skillet, melt butter over medium heat and place the quesadilla in. Cook for 2–3 minutes per side until golden and crispy.
- Slice and Serve – Let cool slightly before slicing into wedges. Serve with salsa, sour cream, or hot sauce.
Notes
Bacon Egg and Cheese Breakfast Quesadillas – Helpful Tips
Cook Bacon Until It’s Crispy
• Use thick-cut bacon for a meaty bite, and cook until crisp—this gives a perfect crunch contrast to the melty cheese and soft eggs.
• Drain excess grease and chop or break into bite-size pieces before layering. Fluffy, Flavorful Scrambled Eggs
• Whisk eggs with a splash of milk or cream for fluffier results.
• Cook low and slow just until softly set—they’ll finish cooking inside the quesadilla.
• Add seasoning like black pepper, garlic powder, or a pinch of smoked paprika to boost flavor. Go for the Best Cheese Melt
• Sharp cheddar, Monterey Jack, or a Mexican blend melt perfectly and bring rich flavor.
• Use enough to hold the quesadilla together, but not so much that it oozes out the sides. Tortilla Tips
• Use 8-inch flour tortillas for the best fold and crisp—corn tortillas may crack and break.
• Warm them slightly in a skillet or microwave for easier folding and a better seal. Crisp It Golden
• Lightly butter or oil the pan for that golden, restaurant-style finish.
• Press gently with a spatula while cooking to seal the layers and help the cheese bind everything together.
• Flip carefully and cook both sides until golden brown and crispy. Make-Ahead Friendly
• Assemble quesadillas ahead and refrigerate uncooked up to 24 hours.
• Cooked quesadillas can be stored in the fridge for 3–4 days or frozen up to 2 months—wrap tightly and reheat in a skillet or air fryer for best texture. Great with Dips & Toppings
• Serve with salsa, sour cream, guacamole, or chipotle aioli.
• Add chopped green onions, fresh cilantro, or a splash of hot sauce right before serving. Tasty Variations to Try
• Sausage or Ham Swap – Replace bacon with cooked breakfast sausage, chorizo, or diced ham.
• Spicy Edition – Add jalapeños, pepper jack cheese, or a few dashes of hot sauce inside the quesadilla.
• Veggie Boost – Toss in sautéed spinach, bell peppers, or mushrooms for extra nutrients.
• Low-Carb Option – Use low-carb tortillas or egg wraps to keep it keto-friendly.
• Use thick-cut bacon for a meaty bite, and cook until crisp—this gives a perfect crunch contrast to the melty cheese and soft eggs.
• Drain excess grease and chop or break into bite-size pieces before layering. Fluffy, Flavorful Scrambled Eggs
• Whisk eggs with a splash of milk or cream for fluffier results.
• Cook low and slow just until softly set—they’ll finish cooking inside the quesadilla.
• Add seasoning like black pepper, garlic powder, or a pinch of smoked paprika to boost flavor. Go for the Best Cheese Melt
• Sharp cheddar, Monterey Jack, or a Mexican blend melt perfectly and bring rich flavor.
• Use enough to hold the quesadilla together, but not so much that it oozes out the sides. Tortilla Tips
• Use 8-inch flour tortillas for the best fold and crisp—corn tortillas may crack and break.
• Warm them slightly in a skillet or microwave for easier folding and a better seal. Crisp It Golden
• Lightly butter or oil the pan for that golden, restaurant-style finish.
• Press gently with a spatula while cooking to seal the layers and help the cheese bind everything together.
• Flip carefully and cook both sides until golden brown and crispy. Make-Ahead Friendly
• Assemble quesadillas ahead and refrigerate uncooked up to 24 hours.
• Cooked quesadillas can be stored in the fridge for 3–4 days or frozen up to 2 months—wrap tightly and reheat in a skillet or air fryer for best texture. Great with Dips & Toppings
• Serve with salsa, sour cream, guacamole, or chipotle aioli.
• Add chopped green onions, fresh cilantro, or a splash of hot sauce right before serving. Tasty Variations to Try
• Sausage or Ham Swap – Replace bacon with cooked breakfast sausage, chorizo, or diced ham.
• Spicy Edition – Add jalapeños, pepper jack cheese, or a few dashes of hot sauce inside the quesadilla.
• Veggie Boost – Toss in sautéed spinach, bell peppers, or mushrooms for extra nutrients.
• Low-Carb Option – Use low-carb tortillas or egg wraps to keep it keto-friendly.