Introduction

Start your day with a delicious and satisfying breakfast quesadilla. This easy recipe combines crispy bacon, fluffy eggs, and melted cheddar cheese all wrapped in a warm flour tortilla.

On a white plate, there are five golden brown quesadillas arranged in a slight curve, each folded in half showing melted yellow cheese and white egg inside, with a slightly crispy texture on the outside. To the left side of the plate, there is a small clear glass bowl filled with smooth white sour cream. Next to the bowl, small diced red tomatoes add a pop of color. The whole setup is on a white marbled surface, with a yellow and white checkered cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
4 small flour tortillas (6-inch)
4 slices bacon or 4 tablespoons bacon bits, divided
1 cup grated cheddar cheese
8 tablespoons canola oil, divided

Instructions

Step 1: Heat 4 tablespoons of canola oil in a non-stick skillet over medium-high heat. Crack the eggs into the skillet and fry for about 1 minute on each side, or until cooked to your preference. Remove eggs and set aside.
Step 2: Using the same skillet, add 2 to 4 tablespoons of oil and heat two of the flour tortillas until they are warm and lightly toasted on one side.
Step 3: Flip the tortillas and evenly top each with 1/4 cup grated cheddar cheese, 1 heaping tablespoon of bacon bits, and one cooked egg.
Step 4: Fold each tortilla in half and toast on each side for about 30 seconds, or until the cheese melts and the tortilla is golden brown. Repeat the process with the remaining two tortillas and ingredients.
Step 5: Serve immediately while warm and enjoy your hearty breakfast quesadillas.

Tips & Variations

For extra flavor, add diced onions or bell peppers to the eggs while cooking.
Use turkey bacon or plant-based bacon for a lighter or vegetarian option.
Swap cheddar cheese for pepper jack if you prefer a bit of spice.
Heat the tortillas in a dry skillet to avoid extra oil if you want a lighter version.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep them crisp, or microwave briefly if in a hurry.

How to Serve

Four golden-brown quesadillas are folded in half, each showing a layer of melted yellow cheese and white egg inside, arranged in a row on a white plate. On the left side of the plate, a small clear bowl filled with smooth, white sour cream sits next to a small pile of bright red, chopped tomatoes. The plate is placed on a white marbled surface with a yellow and white checkered cloth partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the eggs and bacon in advance and assemble the quesadillas when ready to eat. However, for best texture, toast them fresh before serving.

Can I freeze breakfast quesadillas?

Yes, wrap them individually in foil or plastic wrap and freeze. Reheat in the oven or toaster oven from frozen for best results.

Breakfast Quesadilla Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

A quick and delicious Breakfast Quesadilla recipe featuring fried eggs, crispy bacon, and melted cheddar cheese layered inside warm flour tortillas. Perfect for a hearty morning meal that combines savory flavors with a crispy, cheesy finish.

Author: Izo
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 quesadillas 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Eggs

4 eggs

Tortillas

4 small flour tortillas (6-inch)

Bacon

4 slices bacon or 4 tablespoons bacon bits, divided

Cheese

1 cup cheddar cheese, grated

Oil

8 tablespoons canola oil, divided

Instructions

Cook eggs: Heat 4 tablespoons of canola oil in a non-stick skillet over medium-high heat. Crack in 4 eggs and fry them for about 1 minute on each side or until cooked to your preference. Remove the eggs from the skillet and set aside.
Heat flour tortillas: Using the same skillet, add 2 to 4 tablespoons of oil and heat two of the flour tortillas until slightly toasted.
Assemble quesadillas in pan: Flip each toasted tortilla and top each side with 1/4 cup grated cheddar cheese, 1 heaping tablespoon of bacon bits, and one fried egg.
Toast each quesadilla: Fold each tortilla in half and toast on both sides in the skillet until the cheese melts and the tortilla is golden and crispy, about 30 seconds per side. Repeat the process with the remaining two tortillas.
Serve: Remove quesadillas from the skillet and serve warm for a satisfying breakfast treat.