Name: Breakfast Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 2–4 large flour tortillas; 4 large eggs; 2 tablespoons milk or water (optional); 1 cup shredded cheese (cheddar, Monterey Jack, or blend); 1/2 cup cooked breakfast sausage, bacon, or ham (crumbled or chopped); 1/4 cup diced bell peppers; 1/4 cup chopped onions; 1/2 cup spinach or leafy greens (optional); 1 tablespoon butter or oil for cooking; Salt and pepper, to taste; Salsa, sour cream, or sliced avocado (for serving)

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Why You’ll Love This Recipe

You’ll love this recipe for its simplicity, flavor, and flexibility. Breakfast quesadillas come together in minutes and offer the perfect balance of protein, carbs, and melted cheesy goodness. They’re great for meal prep, freezer-friendly, and perfect for feeding a crowd. Whether you like them plain or loaded with add-ins, they never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Large flour tortillas
Eggs
Milk or water (optional, for fluffier eggs)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Breakfast sausage, bacon, or ham (cooked and crumbled)
Bell peppers (diced)
Onions (chopped)
Spinach or other leafy greens (optional)
Butter or oil for cooking
Salt and pepper
Salsa, sour cream, or avocado (for serving)

Directions

In a bowl, whisk together the eggs with a splash of milk or water and season with salt and pepper.
In a skillet over medium heat, melt butter or heat oil. Scramble the eggs until cooked through, then remove from the pan.
In the same pan, sauté diced onions and bell peppers until softened. Add spinach if using and cook until wilted.
Wipe the skillet clean or use a second skillet. Lay a tortilla in the pan over medium heat.
On one half of the tortilla, layer cheese, scrambled eggs, cooked meat, and sautéed veggies. Top with a little more cheese.
Fold the tortilla over to form a half-moon shape and cook for 2–3 minutes on each side until the tortilla is golden brown and the cheese has melted.
Remove from the skillet, let rest for 1 minute, then slice into wedges.
Serve warm with salsa, sour cream, or sliced avocado.

Servings and timing

This recipe makes 2–4 quesadillas, depending on size.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Vegetarian: Skip the meat and add mushrooms, zucchini, or more greens.
Spicy: Add jalapeños, hot sauce, or pepper jack cheese.
Southwestern style: Include black beans, corn, and a sprinkle of taco seasoning.
Low-carb: Use low-carb tortillas or turn the filling into a scramble served in lettuce wraps.
Cheese lover’s: Mix multiple types of cheese like mozzarella, cheddar, and feta.
Vegan: Use plant-based eggs, dairy-free cheese, and vegan sausage.

Storage/Reheating

Storage: Let quesadillas cool completely, then wrap in foil or place in an airtight container. Refrigerate for up to 3 days.
Freezing: Freeze individually wrapped quesadillas in a freezer-safe bag for up to 2 months.
Reheating:

From fridge: Reheat in a skillet over low heat or microwave for 30–60 seconds.
From frozen: Reheat in the oven at 375°F for 15–20 minutes or in a toaster oven until heated through and crisp.

FAQs

Can I make breakfast quesadillas ahead of time?

Yes, you can make them in advance and refrigerate or freeze for later. Just reheat when ready to eat.

What type of cheese works best?

Cheddar, Monterey Jack, and mozzarella melt beautifully and add great flavor.

Can I use corn tortillas instead of flour?

Flour tortillas are more flexible and better for folding, but corn tortillas can be used if you’re careful when flipping.

Are breakfast quesadillas freezer-friendly?

Absolutely. Wrap them individually in foil or plastic wrap and freeze for a quick, ready-made breakfast.

What fillings go well in breakfast quesadillas?

Eggs, cheese, bacon, sausage, ham, veggies, and even leftover roasted potatoes work well.

How do I prevent the quesadilla from getting soggy?

Let cooked ingredients cool slightly before assembling and avoid overloading with wet ingredients like salsa.

Can I make these without eggs?

Yes, skip the eggs and add beans, tofu, or more cheese and veggies for a meatless option.

What’s the best way to reheat quesadillas?

Reheat in a dry skillet over medium heat to keep the outside crispy or use a toaster oven.

Can I bake quesadillas instead of pan-frying?

Yes, place them on a baking sheet and bake at 400°F for 10–12 minutes, flipping once halfway through.

Are breakfast quesadillas good for kids?

Definitely! They’re easy to hold, fun to dip, and you can customize the fillings to suit picky eaters.

Conclusion

Breakfast quesadillas are a tasty, flexible, and satisfying way to fuel your morning. Whether you keep them classic with eggs and cheese or load them up with your favorite meats and veggies, they’re always a hit. Quick to make and perfect for prepping ahead, these quesadillas are the kind of breakfast you’ll want to enjoy again and again.

Breakfast Quesadillas

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Breakfast quesadillas are a quick and satisfying morning meal made with scrambled eggs, melted cheese, and your favorite fillings inside a golden, crispy tortilla. Perfect for busy mornings, brunches, or make-ahead breakfasts.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2–4 quesadillas
Category: Breakfast
Method: Stovetop
Cuisine: Mexican-American
Diet: Vegetarian

Instructions

Whisk eggs with milk or water, salt, and pepper in a bowl.
Heat butter or oil in a skillet over medium heat. Scramble eggs until cooked through and set aside.
In the same skillet, sauté onions and bell peppers until softened. Add spinach if using and cook until wilted.
Clean the skillet or use a second one. Place a tortilla in the pan over medium heat.
On one half of the tortilla, layer cheese, scrambled eggs, cooked meat, and sautéed vegetables. Sprinkle with more cheese.
Fold the tortilla over and cook for 2–3 minutes on each side until golden brown and cheese is melted.
Remove from the skillet and let rest for 1 minute. Slice into wedges.
Serve warm with salsa, sour cream, or avocado.

Notes

Let cooked ingredients cool slightly before assembling to prevent sogginess.
Use a dry skillet or panini press for extra crispy quesadillas.
Make a large batch and freeze for quick breakfasts throughout the week.
Customize fillings based on what you have in your fridge—great for leftovers!
Low-moisture cheeses melt best and keep the quesadillas crispy.

Nutrition

Serving Size: 1 quesadilla
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 18g
Cholesterol: 210mg