Breakfast Quesadillas
These delicious and filling breakfast quesadillas are crispy, pan-fried tortillas stuffed with fluffy egg, bacon, and cheese.
These breakfast quesadillas are the perfect meal for busy mornings and use ingredients I always have on hand. What’s not to love about fluffy scrambled eggs, salty bacon, and gooey cheese all nestled in crispy tortillas? I served these tasty quesadillas with salsa, guacamole, sour cream, and hot sauce and they were delicious & filling.
How to Make Breakfast Quesadillas
Cook the bacon in a large skillet over medium-high heat until browned on both sides and crispy, about 5-7 minutes; place on paper towels to drain then chop into bits. Wipe the skillet clean with a paper towel and return to the stove.
Heat the butter in a large skillet over medium heat. Whisk the eggs together very well then season with sea salt, and freshly cracked pepper, to taste.
Pour the egg mixture into the large skillet. Constantly fold the egg mixture from the bottom of the pan to the top with a rubber spatula. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.
Remove the eggs from the skillet into a bowl and set aside until needed. Wipe the large skillet clean with a paper towel then return to the stove over medium heat.
Add the remaining butter to the skillet and once melted, place a tortilla in the skillet. Top the tortilla with half of the cheese, scrambled eggs, and bacon crumbles then add the remaining shredded cheese and green onions.
Top with the other tortilla and cook until golden brown, about 3-4 minutes. Using a large spatula, carefully flip the quesadilla over and cook the other side until golden brown, about 2-3 minutes.
Slice into quarters and serve the quesadillas immediately with salsa, guacamole, sour cream, and hot sauce on the side. Enjoy.
Equipment
Ingredients
- 4 pieces of bacon, cooked & crumbled
- 1½ tbsp butter, divided
- 2-4 eggs, depending on how hearty you want it
- Sea salt and freshly cracked pepper, to taste
- 2 large flour tortillas
- ¼ cup Oaxaca cheese, shredded, divided
- ¼ cup sharp cheddar, shredded, divided
- 1 green onion, sliced
For Serving:
- Salsa
- Guacamole
- Sour cream
- Hot sauce
Instructions
- Cook the bacon in a large skillet over medium-high heat until browned on both sides and crispy, about 5-7 minutes; place on paper towels to drain the chop into bits. Wipe the skillet clean with a paper towel and return to the stove.
- Make the eggs by heating 1 tablespoon of butter in a large skillet over medium heat. Whisk the eggs together very well then season with sea salt, and freshly cracked pepper, to taste.
- Pour the egg mixture into the large skillet. Constantly fold the egg mixture from the bottom of the pan to the top with a rubber spatula. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.
- Remove the eggs from the skillet into a bowl and set aside until needed. Wipe the large skillet clean with a paper towel then return to the stove over medium heat.
- Top the tortilla with half of the cheese, scrambled eggs, and bacon crumbles then add the remaining shredded cheese and green onions.
- Top with the other tortilla and cook until golden brown, about 3-4 minutes. Using a large spatula, carefully flip the quesadilla over and cook the other side until golden brown, about 2-3 minutes.
What a great idea for breakfast.
Looks super good. I don’t recall ever making a bacon, egg, and cheese quesadilla, burrito yes but quesadilla no, but that must change soon.
We eat a lot of quesadillas, so I definitely want to try to incorporate these into our breakfast (or breakfast-for-dinner!) rotation.