Bacon Egg and Cheese Breakfast Quesadillas
These bacon egg and cheese breakfast quesadillas are a crispy, savory, and protein-packed way to kick off your morning. Stuffed with fluffy scrambled eggs, smoky bacon, and gooey melted cheese, they cook up golden in minutes and are totally customizable. Perfect for busy weekdays, weekend brunch, or meal prep!
Ingredients
- 4 large flour tortillas
- 4 eggs
- 6 strips cooked bacon chopped
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tbsp butter or oil
- Optional: diced onions bell peppers, jalapeños, hot sauce
Instructions
- 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.