Equipment:

• Large non-stick skillet (or cast-iron): A good quality skillet is crucial for even cooking and achieving that perfect golden-brown crispness. Cast iron offers excellent heat retention for consistent results, while non-stick makes flipping and cleanup a breeze.
• Turner: Essential for safely flipping your quesadillas. Use a metal turner for cast iron to get under the crispy edges, or a flexible silicone turner for non-stick pans to protect the surface from scratches.
• Mixing bowl: A medium-sized bowl is perfect for whisking eggs and ensuring they are well-seasoned and aerated for fluffy scrambled eggs.

Watch How to Make these Quesadillas!

Key Ingredients for Delicious Egg Quesadillas:

Our breakfast quesadillas feature a simple yet powerful combination of ingredients. For those craving extra Tex-Mex flair, consider adding diced jalapeños and sautéed onions and bell peppers to the mix.

• Bacon: Opt for high-quality, smoked sliced bacon, specifically varieties labeled “no nitrate added.” Many brands, including those found at stores like Aldi (“never any” brand), offer this healthier option, ensuring you’re avoiding unnecessary preservatives while enjoying rich, savory flavor.
• Eggs: The quality of your eggs truly makes a difference. Look for Grade AA eggs, which signify the highest quality. We’re fortunate to use eggs from our own backyard chickens, but for store-bought options, “Happy Eggs” or other free-range, pasture-raised brands are excellent choices for both taste and ethical sourcing.
• Cheese: The secret to a gooey, satisfying quesadilla lies in the cheese. A Mexican cheese blend is a convenient option, but for superior melt and flavor, we recommend grating your own. Blocks of Cheddar, Mozzarella, Monterey Jack, or Colby cheese are all fantastic choices that melt beautifully and allow you to create your preferred custom blend.
• Tortillas: Eight-inch flour tortillas are the ideal size for breakfast quesadillas. They hold the fillings securely without being too unwieldy, making them easy to fold, cook, and eat. Larger tortillas can sometimes lead to fillings spilling out when cut into wedges.

Note: If whole wheat tortillas are difficult to find, or if you’re looking for a lower-carb alternative, consider using options like these Mission Carb Balance tortillas.

How To Assemble and Cook Your Perfect Breakfast Quesadilla:

This streamlined breakfast quesadilla recipe is designed for maximum flavor with minimal cleanup, largely made in a single pan! For your convenience, a printable version of these instructions can be found in the recipe card further down this page.

Alternative: For Sheet Pan (Oven-Baked) Breakfast Quesadillas: Preheat your oven to 350°F (176°C). Arrange four tortillas evenly spaced on a baking sheet. Generously scatter cheese over two of the tortillas, then add a layer of scrambled eggs and crispy bacon. Top with more cheese to act as a “glue,” and finally, place the remaining two tortillas on top. Drizzle lightly with oil or brush with melted butter. Bake for 12-15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.

1. Brown the bacon: In a large, preheated skillet (preferably cast-iron for superior crisping), fry your bacon slices until they reach your desired level of crispness. You can chop the bacon into bite-sized pieces before or after cooking, depending on your preference. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat. Reserve 1-2 tablespoons of the flavorful bacon grease in the skillet for cooking the eggs and quesadillas.
2. Prep the eggs: While the bacon cooks, crack your eggs into a medium mixing bowl. Add the milk, a pinch of salt, and a dash of black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy. This aeration helps create wonderfully fluffy scrambled eggs.
3. Cook the eggs: Pour the whisked egg mixture into the same skillet used for the bacon, utilizing the reserved bacon grease for added flavor. Cook over medium heat, stirring occasionally with a spatula, until the eggs are scrambled to your liking – soft, fluffy, and thoroughly cooked. Remove the scrambled eggs from the pan using a slotted spoon to drain any remaining grease, and set aside. Carefully wipe the skillet clean with a paper towel, leaving just a thin film of fat for the quesadillas, or add fresh oil if preferred.
4. Assemble the quesadilla: This is where the magic happens! Lay three 8-inch flour tortillas flat on a clean countertop. On one half of each tortilla, evenly distribute a layer of shredded cheese. Follow with a generous portion of scrambled eggs and crispy bacon pieces. Crucially, add another layer of cheese on top of the eggs and bacon. This top layer of cheese acts as the “glue” that holds the two tortillas together as it melts. Finally, place the remaining three tortillas on top of the filled halves, creating three double-decker quesadillas.
5. Cook until Crisp: Return the clean skillet to medium-high heat. Add about 2 tablespoons of the reserved bacon grease (or avocado oil). Once shimmering, carefully place one or two assembled quesadillas into the hot skillet, ensuring they fit comfortably without overcrowding. Cook for 3-5 minutes per side, or until each side is beautifully golden-brown and crispy, and the internal cheese is gloriously melted and oozing. Repeat with the remaining quesadillas, adding more fat to the pan as needed.
6. Cut into Wedges: Once cooked, transfer the quesadillas to a cutting board. Using a sharp knife or a pizza cutter, slice each double-decker quesadilla into quarters, creating easy-to-handle wedges.

Pro Tip for Little Ones: For half-moon shaped quesadillas, simply fold the tortilla in half over the fillings before cooking. Cutting them into smaller wedges makes them easier for little hands to grab and enjoy!

Pro Chef Tip

Delicious Variations to Try:

Elevate your breakfast quesadillas with these mouth-watering additions:

• Spicy Kick: For those who love a bit of heat, finely dice and deseed one fresh jalapeño and mix it into the eggs, or simply sprinkle some red pepper chili flakes over the filling before cooking.
• Tex-Mex Flair: Sauté finely diced bell peppers (any color!) and onions in a touch of bacon grease or oil until softened and slightly caramelized before adding them to your quesadilla filling. This adds incredible depth of flavor.
• Creamy Avocados: Top your finished quesadillas with fresh slices of ripe avocado or a dollop of creamy guacamole for a rich, healthy fat and a cooling counterpoint to any spice.
• Hearty Protein Boost: Swap or supplement bacon with browned breakfast sausage or spicy chorizo for a different flavor profile. Make sure to drain any excess grease before adding to the quesadillas.
• Nutritious Beans: For extra protein and fiber, drain and rinse a can of your favorite beans (such as black beans or pinto beans) and sprinkle them over the cheese and egg mixture.
• My Favorite Variation: While the basic bacon, egg, and cheese version is a hit with my kids, I adore adding more vegetables. After cooking 4-6 slices of bacon, remove them and sauté one diced onion, one diced bell pepper, and a tablespoon of pickled jalapeño slices in the remaining bacon grease until tender. Then, mix in one cubed avocado. Assemble the quesadillas as instructed; this variation is bursting with flavor!

Make-Ahead & Freezer-Friendly Breakfast Quesadillas:

Are you not a morning person but still crave a delicious, homemade breakfast? These quesadillas are perfect for meal prepping! You can easily prepare components ahead of time to make mornings a breeze.

Prep Ahead Tips:

• Scrambled Eggs: Cook a larger batch of scrambled eggs and store them in an airtight container in the refrigerator for up to 3-4 days.
• Oven-Baked Bacon: Bake a big batch of bacon in the oven until crispy. Once cooled, store it in the fridge for up to a week, or freeze it for longer-term storage (bacon freezes exceptionally well!).

With pre-cooked eggs and bacon, assembling your quesadillas in the morning takes less than 10 minutes!

Freezing Assembled Quesadillas: For the ultimate convenience, you can freeze fully assembled breakfast quesadillas, much like a friend who freezes breakfast burritos. The concept is essentially the same. Simply assemble the quesadillas in a half-moon shape (or whole, if preferred) and flash freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They will keep well in the freezer for up to 3 months, ready for a grab-and-go breakfast solution.

To Reheat Frozen Quesadillas:

1. Thaw: For best results, thaw the frozen quesadillas overnight in the refrigerator.
2. Bake: In the morning, arrange the thawed quesadillas on a lightly greased baking pan. Drizzle or lightly brush the tops with a little oil or melted butter to help with crisping.
3. Cook: Bake in a preheated oven at 400°F (200°C) for approximately 15 minutes, or until they are heated through, golden, and wonderfully crisp.
4. Air Fryer: Alternatively, an air fryer can reheat quesadillas from thawed or even frozen (with slightly longer cooking time) to crispy perfection. Cook at 350°F (175°C) for 5-8 minutes (thawed) or 10-15 minutes (frozen), flipping halfway, until crisp and hot.