Start your morning off right with these Breakfast Quesadillas Fluffy eggs, gooey cheese, and your favorite protein, in one warm, handheld bite.
These Breakfast Quesadillas are a quick and delicious way to start the day, packed with fluffy eggs, melty cheese, and your favorite breakfast fillings all tucked inside a crispy golden tortilla. They’re endlessly customizable and only take 15 minutes to make making them an ideal breakfast for a quick and healthy way to start your day.
If you love a good quesadilla like I do, then you have to check out my Smoked Cheddar Fajita Quesadillas and Chicken Broccoli Quesadillas!
Table of Contents
Why We Love These Quesadillas
- Protein-packed to keep you full longer.
- Great for breakfast, brunch, or a hearty snack.
- Minimal prep time, making it beginner-friendly.
Recipe Ingredients
Eggs – Instead of scrambled eggs, this recipe uses gently cooked whisked eggs, creating a fluffy texture that holds the cheese and protein without spilling out.
Shredded Cheese – Cheddar is a flavorful option with a smooth melt.
Flour Tortillas – The base for these delicious quesadillas holding all the goodness inside.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Vegetables – Sautéed veggies like bell peppers, onions, spinach, or mushrooms make great additions. For an extra twist, try adding roasted tomatoes or zucchini.
More Protein Options – Bacon, sausage, ham, or tofu are all tasty choices, but you can go without protein too. Non-meat options like black beans or chickpeas also add great protein and flavor.
How to Make Breakfast Quesadillas
Step 1: In a skillet over medium-high heat, cook your sausage or bacon until browned and cooked through. Then remove from heat and set aside. You will want a little grease in the pan for your eggs, but if there is a lot, be sure to wipe it up so there isn’t too much.
Step 2: In a small bowl, whisk together the eggs, salt, and pepper.
Step 3: In the same medium skillet, add your whisked egg mixture. Cook over low heat until they are almost cooked, where you can tilt the pan and the eggs won’t run.
Step 4: Then, add 2 tablespoons of cheese on top of the eggs and place your tortilla on top of the cheese.
Step 5: At this point, the eggs and cheese should be sticking to the tortilla. Next, using a large spatula, flip the tortilla over.
Step 6: Then, add the other 2 tablespoons of cheese on top of the eggs and add your protein to one side of the tortilla.
Step 7: Fold the tortilla in half and cook until the tortilla has a golden-brown, crisp texture.
Step 8: Finally, serve and enjoy!
Expert Tips
Drain Excess Grease – After cooking the bacon or sausage, transfer it to a paper towel-lined plate to remove extra grease, keeping your quesadilla crisp.
Cook on Medium-Low Heat – Cooking your quesadilla over medium-low heat allows the tortilla to crisp up without burning.
FAQs
Absolutely! Corn tortillas work great but are smaller and more delicate than flour ones.
Serve it with salsa, pico de gallo, guacamole, or a dollop of sour cream for added flavor. For a fresh twist, replace pico de gallo with fresh cilantro and tomatoes.
Storage Information
To STORE the Breakfast Quesadilla, let it cool and place it in a single layer in an airtight container in the refrigerator for up to 3 days. For longer storage, FREEZE quesadillas by wrapping each in foil and placing them in a labeled freezer bag for up to 3 months.
REHEAT in a skillet over medium heat or in an oven at 350°F (180°C) until warm and crispy. You can also reheat in a toaster oven for a few minutes until heated through. For a quicker option, use the microwave in 30-second intervals, though the tortilla may not be as crispy.
Breakfast Quesadillas Recipe
Ingredients
- 1 flour tortilla - 8 inches
- 2 eggs
- 1/4 cup cheddar cheese - grated
- 1 Tbsp olive oil
- salt and pepper to taste
Protein Options
- 3 oz breakfast sausage
- 2 slices of bacon
Instructions
- In a skillet over medium-high heat, cook your sausage or bacon until browned and cooked through. Then remove from heat and set aside. You will want a little grease in the pan for your eggs, but if there is a lot, be sure to wipe it up so there isn’t too much.
- In a small bowl, whisk together the eggs, salt, and pepper.
- In the same medium skillet, add your whisked egg mixture. Cook over low heat until they are almost cooked, where you can tilt the pan and the eggs won’t run.
- Then, add 2 tablespoons of cheese on top of the eggs and place your tortilla on top of the cheese.
- At this point, the eggs and cheese should be sticking to the tortilla. Next, using a large spatula, flip the tortilla over.
- Then, add the other 2 tablespoons of cheese on top of the eggs and add your protein to one side of the tortilla.
- Fold the tortilla in half and cook until the tortilla has a golden-brown, crisp texture.
- Finally, serve and enjoy!
This was seriously good, golden and crisp with gooey cheese! I meal prepped more for breakfast this week.