This Breakfast Quesadilla recipe is perfect for busy mornings that require something quick. Filled with fluffy scrambled eggs, crispy bacon, ham, red peppers, and melted cheese, they are packed with protein and even hearty enough to serve as breakfast for dinner.
One of the many reasons to love quesadillas is that you can adjust the fillings according to what you have on hand. Feel free to experiment with making these vegetarian, or swapping out a different kind of vegetable for the peppers.
Easy Breakfast Quesadilla Recipe
I don’t know about you, but most mornings feel a bit like a frantic blur of packing lunches, filling water bottles, and getting people out the door on time. That’s why any time I find a wholesome breakfast that only takes about 20 minutes, I’m sold. These egg and cheese breakfast quesadillas are perfect for busy mornings when you need a grab-and-go option that everyone will love.
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Best of all, you can actually even freeze these! That way, you just need to pop in the toaster oven to reheat. Since I absolutely love breakfast, I’ve also been known to serve these as breakfast-for-dinner with a side of pico de gallo, sausage, and potatoes.
Looking for more breakfast ideas with eggs? Try our Fluffy Scrambled Eggs, Bacon and Mushroom Quiche, or these quick and easy Protein Egg Bites.
Ingredients You Will Need
- Tortillas – you will need 2 large flour tortillas for each quesadilla. Try substituting spinach or tomato flour tortillas for something a little different.
- Ham – sliced ham can be diced small and sprinkled over the tortilla. A great substitute would be breakfast sausage.
- Bacon – cook the bacon until crispy, then crumble before adding to the quesadillas.
- Red Peppers – red bell peppers have a super sweet flavor once they are cooked and are my favorite for adding to quesadillas. Orange and yellow will also work, or you could even try cooking poblano peppers.
- Butter – butter helps keep the eggs from sticking to the pan while they cook, but it also adds flavor. You can substitute olive oil or avocado oil.
- Eggs – feel free to season the eggs with salt, pepper, or even a little hot sauce while you scramble them.
- Shredded Cheese – shredded cheddar cheese, mozzarella, or colby cheese will all taste great. It’s best to shred your own cheese if possible because it will melt far better than pre shredded cheese.
How to Make Breakfast Quesadillas
- Cook the bacon. Cook the bacon over medium heat until crispy and golden, then transfer to a paper towel lined plate to cool.
- Saute the peppers. Wipe the skillet clean, then saute the peppers until tender and set aside.
- Scramble the eggs. Melt butter in a skillet, then add whisked eggs and cook over low heat, folding and stirring until fluffy.
- Assemble. Warm a tortilla on the skillet, then add half of the cheese along with the rest of the quesadilla fillings. Top with the remaining cheese and second tortilla and toast until both sides are golden and then cheese is melted.
- Serve. Cut into quarters and enjoy!
Frequently Asked Questions
Yes you can! The best way to freeze a quesadilla is to let it cool completely, then flash freeze it for at least 1 hour. Once they are completely hard, transfer to freezer bags or another freezer safe container and store for up to 1 month. They can easily be reheated in a toaster oven or oven–no need to thaw!
If you want to keep these high in protein but want to skip the meat, you can substitute any kind of black beans or refried beans. Another great option would be to use tofu or any meat substitute like meatless crumbles.
Storing and Reheating Instructions
- Refrigerator: store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: freeze completely cooled quesadillas until hard for at least 1 hour, then transfer to freezer bags and store frozen for up to 1 month.
- To reheat: reheat in either a toaster oven or 350 degree until until warm.
Breakfast Quesadilla Recipe
Ingredients
- 2 slices bacon, cooked and crumbled
- 1/4 medium red bell pepper, diced
- 1 tablespoon butter
- 2 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 large flour tortillas
- 1/4 cup shredded cheddar cheese, (divided)
- 2 slices ham, diced
Instructions
- Heat a skillet over medium and add the bacon. Cook for about 2-3 minutes, or until golden brown. Flip over and cook until golden, or another 1-2 minutes. Transfer to a paper towel lined plate to cool.
- Remove the bacon grease and wipe the pan clean. Add the diced red pepper and cook until tender—about 2-3 minutes. Set aside.
- Add the butter to the pan and warm over medium low heat. In a small bowl, whisk the eggs well with a fork. Pour the eggs into the pan, season with salt and pepper, and cook until the bottom is set, then gently fold the eggs over low heat, cooking just until they are mostly set. Remove from the heat.
- Place 1 tortilla onto a large skillet. Cook until warm, then flip over. Add half of the shredded cheese along with the ham, bacon, red peppers, and scrambled eggs. Sprinkle the rest of the cheese over the top, then cover with the second tortilla.
- Carefully flip the quesadilla over and cook until the cheese is melty and the tortillas are golden on both sides.
- Remove from the skillet and cut into quarters to serve. Enjoy!
Notes
Nutrition
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More Easy Breakfast Ideas With Eggs
- Sausage, Egg and Biscuit Casserole
- Mini Cheese Quiche
- Spinach and Feta Quiche
- Easy Baked Denver Omelette
- Deviled Eggs
- Breakfast Pizza
- Savory German Pancake
- More Breakfast Food
- More Recipes with Eggs
These easy Breakfast Quesadillas are the perfect breakfast food for a busy morning. They’re made with flour tortillas filled with scrambled eggs, bacon, ham, peppers, and cheese toasted together until crispy and delicious.
