Mini Breakfast Quesadillas
Crispy, cheesy, and packed with fluffy eggs and savory sausage, these Mini Breakfast Quesadillas are perfect for busy mornings, brunch spreads, or meal prep. Ready in under 30 minutes, freezer-friendly, and endlessly customizable—your new go-to breakfast recipe.
Ingredients
- 4 large flour tortillas cut in half
- 4 large eggs
- 1/2 cup cooked breakfast sausage or bacon crumbled
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1 tbsp milk or cream optional, for fluffier eggs
- 1 tbsp butter or oil for cooking eggs
- Salt and pepper to taste
- Cooking spray or oil for pan
Instructions
- Prep the Eggs: In a bowl, whisk eggs with milk, salt, and pepper. Melt butter in a skillet over medium heat, then scramble eggs until just set. Remove from heat.
- Assemble Quesadillas: Place a halved tortilla on a flat surface. Add a spoonful of scrambled egg, some sausage or bacon, and a sprinkle of cheese on one side. Fold over into a triangle.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or spray. Cook quesadillas 2–3 minutes per side until golden and crispy.
- Serve: Slice if desired, and serve with your favorite dipping sauces or sides.
Notes
Mini Breakfast Quesadillas – Helpful Tips
Cooking Tips & TechniquesUse small (6-inch or street taco-sized) tortillas for perfect handheld quesadillas.
Pre-cook your fillings like scrambled eggs, sausage, or bacon before assembling — this keeps the texture just right.
Shred cheese fresh for the best melt and flavor — cheddar, Monterey Jack, or pepper jack work great.
Assemble on a flat surface, fold in half, and press lightly before toasting in a skillet or griddle.
Cook over medium heat with just a touch of butter or oil — flip once golden and crisp. Serving Suggestions
Serve with salsa, guacamole, sour cream, or hot sauce on the side for dipping.
Pair with fresh fruit, hash browns, or a smoothie for a well-rounded breakfast.
Great for school mornings, brunch platters, or make-ahead meal prep.
Pack them into lunchboxes or wrap in foil for breakfast on the go.
Make a quesadilla bar for guests with toppings like jalapeños, onions, and avocado. Make-Ahead & Storage
Make-Ahead: Assemble uncooked quesadillas and refrigerate up to 1 day before cooking.
Refrigerator: Store cooked quesadillas in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped quesadillas (cooked or uncooked) for up to 2 months.
Reheat: Reheat in a skillet or air fryer for crispy results; microwave for a softer texture. Tasty Variations to Try
Southwest Style: Add black beans, bell peppers, and pepper jack cheese.
Meat-Free Option: Use plant-based sausage or just eggs, cheese, and veggies.
Loaded Bacon & Avocado: Add crispy bacon and sliced avocado after cooking for a deluxe finish.
Spicy Kick: Mix in diced jalapeños or a dash of hot sauce into the eggs.
Sweet & Savory: Try ham, brie, and a hint of maple syrup for a gourmet twist.