Easy Breakfast Quesadilla Recipe
This Easy Breakfast Quesadilla recipe is made with fluffy scrambled eggs, diced bell peppers, crispy bacon, and gooey cheese. Can breakfast get any better than this?
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
These easy breakfast quesadillas are a protein-packed breakfast that will keep you going until lunchtime. They are super simple to make and full of flavor just like these breakfast tacos are.
Why you will 🤍 this recipe
- It’s versatile! Add any combination of veggies or meat.
- They are easy to freeze and easy to reheat; perfect for busy mornings.
- Breakfast quesadillas are made with simple ingredients and are a healthy and satisfying breakfast.
Here is What You Will Need
This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
As an Amazon Associate, I earn from qualifying purchases.
🛒Ingredients
- Olive oil
- Eggs
- Milk
- Cooked bacon
- Bell pepper
- Onions
- Cheddar Cheese
- Flour Tortillas
🥄Equipment
- Large Skillet
- Whisk
- Mixing bowl
- Knife
How to Make Breakfast Quesadillas
Prepare the ingredients: cook the bacon, chop the vegetables, shred the cheese.
Step 1. Cook the vegetables
Heat olive oil in a heavy skillet over medium-high heat. Once the frying pan is hot, add the onions and peppers and cook them until they begin to soften.
Step 2. Prepare the eggs
While the vegetables are cooking, add the eggs to a bowl and whisk them together with the milk.
Step 3. Cook the egg filling
Reduce the heat to medium-low heat and pour the egg mixture into the skillet; cook stirring often until they are set and cooked through.
Step 4. Assemble the quesadillas
Transfer the scrambled eggs to a small bowl. Wipe out the skillet or grab a new skillet and heat 1/2 tablespoon oil over medium heat. Add a tortilla to the pan and cover one half with shredded cheese, eggs and vegetables, bacon crumbles, and another layer of cheese.
Step 5. Cook
Fold the empty side of the tortilla over the egg filling and cook for 3-4 minutes until the underside begins to turn golden brown. Flip the quesadilla over and cook for 3 to 5 minutes longer. Slice and serve.
Ingredient notes and substitutions
Cheddar cheese – You can substitute cheddar cheese with any type of cheese. Some suggestions are pepper jack, Monterey jack, parmesan, Swiss, feta or Monterey jack cheese.
I suggest buying a block of cheese and shredding it yourself for the best melty cheese. Pre-shredded cheese doesn’t melt as nicely.
Bell peppers – You can use any variety of bell peppers to make breakfast quesadillas. Sometimes I use green peppers and red peppers for a little extra flavor and color.
Milk – Regular milk, plant-based milk, or even water will work here.
How to store leftovers
Refrigerate these leftover tasty breakfast quesadillas for up to three days in an airtight container.
Reheat leftover quesadillas on top of the stove, in the oven, or in the microwave. Frozen quesadillas can be reheated from frozen.
How to freeze breakfast quesadillas
Breakfast quesadillas are a great recipe for meal prep. Make a few extras and freeze them for a quick breakfast.
Here’s how to freeze them: prepare and cook the quesadillas. Once they are cooled off, cut them into triangles and place them on a baking sheet.
Pop the quesadilla triangles into the freezer for a few hours. Once they are frozen, place them in a freezer-safe container or bag. You can also freeze breakfast quesadillas whole. They will last in the freezer for up to three months.
Serving Suggestions
Serve your breakfast quesadillas with a side of bacon, and don’t forget the salsa , pico de gallo and sour cream or Greek yogurt for dipping.
Make it a breakfast buffet and serve these quesadillas, with breakfast tacos, waffles, quiche , homemade turkey sausage and a bowl of fresh fruit.
💡Tips
- When assembling the quesadillas, add cheese to the bottom layer and the top layer which will help to hold the quesadillas together.
- A pizza cutter makes it easy to cut into quesadillas.
Flour tortillas are a better choice for quesadillas. They are more pliable and will hold together better.
Breakfast quesadillas are a healthy breakfast, especially when they are filled with vegetables. If they are loaded with meat and a lot of cheese, then they may not be as healthy.
Even though you can use any type of skillet to make quesadillas, the cast iron skillet is the best skillet for quesadillas in my opinion. They retain heat and the end result is a good quesadilla with a crispy tortilla on the outside.
Are you too tired to cook dinner?
If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.
Breakfast Quesadilla Recipe Variations
Change up the meat, and use cooked ham, crumbled breakfast sausage, chorizo, cooked shrimp, or steak.
Change up the veggies, and use any combination of spinach, peppers, onions, arugula, mushrooms, spinach, kale, broccoli, zucchini, tomatoes, and asparagus.
Add more flavor with these: sun-dried tomatoes, black beans, white beans, olives, hot peppers, and artichokes.
You Might Also Like These Breakfast Ideas
- Vegetable Breakfast Casserole
- Breakfast Tacos
- Apple Sage Turkey Breakfast Sausage
- Savory Breakfast Bowl
- Breakfast Burrito Bowl
Click on serving size to scale this recipe
Equipment
Ingredients
- 1 1/2 tablespoons olive oil
- 1 egg one egg per quesadilla
- 2 slices cooked uncured bacon crumbled
- 2 tablespoons diced bell peppers
- 1 tablespoon diced onions
- 1/4 grated cheddar cheese
- [whole wheat flour tortillas ]
Instructions
- Prepare: Cook 2 slices of bacon and crumble it, dice the peppers, onions, grate the cheese, whisk the eggs in a bowl with milk and set it all aside.2 slices cooked uncured bacon crumbled, 2 tablespoons diced bell peppers, 1 tablespoon diced onions, 1/4 grated cheddar cheese
- Add olive oil to a pan and saute all of the vegetables in a skillet until they become soft1 1/2 tablespoons olive oil
- Whisk the egg and milk together in a bowl
- Next, add the egg and milk mixture; scramble it with the veggies until it is cooked through, and remove it from the pan1 egg
- Wipe out the pan, and add the remaining oil and swirl it in the pan.1 1/2 tablespoons olive oil
- Place one tortilla into the pan and spread 1/8 cup cheese on top of the tortilla, add the eggs and veggie mixture, then the bacon crumbles and then top with the remaining cheese.[whole wheat flour tortillas ], 1/4 grated cheddar cheese
- Fold the tortilla over and cook for 5 minutes and flip cook 5 minutes longer
Notes
- This recipe is for one quesadilla use one egg and one tortilla per person.
- Meats: ham, crumbled breakfast sausage, chorizo, prosciutto, cooked shrimp, steak
- Fresh Veggies: spinach, peppers, onions, arugula, mushrooms, tomatoes, asparagus, avocado
- Cheese: Swiss, feta, mozzarella, Chevre, Parmesan
- Other fillings: sun-dried tomatoes, olives, hot peppers
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
This is a western omelette on tortillas!
It’s almost a Western Omelette, John! There’s no ham!