Breakfast Quesadillas

Why You’ll Love This Recipe

These breakfast quesadillas are the perfect balance of crispy, cheesy, and savory. They’re simple enough for weekday breakfasts yet satisfying enough to serve to guests. You can pack them with protein, veggies, and spices to suit your taste, and they freeze beautifully for quick grab-and-go meals.

Ingredients

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

• Large flour tortillas
• Eggs
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Breakfast sausage, bacon, or ham (cooked and chopped)
• Bell peppers, diced
• Onions, diced
• Salt and pepper
• Butter or oil for cooking
• Salsa, sour cream, or avocado for serving

Directions

1. In a skillet over medium heat, cook the sausage or bacon until browned and fully cooked. Remove and set aside.
2. In the same skillet, add a small amount of butter or oil and sauté diced onions and peppers until softened.
3. In a bowl, whisk the eggs with salt and pepper. Pour them into the skillet and cook, stirring, until softly scrambled.
4. Add the cooked meat and stir to combine, then remove from heat.
5. Place a tortilla on a clean surface or skillet, sprinkle cheese evenly over half of it, and add the egg mixture on top.
6. Fold the tortilla in half and press gently.
7. Cook the quesadilla in a skillet over medium heat for 2–3 minutes on each side, or until golden brown and the cheese has melted.
8. Cut into wedges and serve warm with salsa, sour cream, or avocado.

Servings and timing

This recipe makes about 4 quesadillas, serving 4 people. Preparation takes about 10 minutes, and cooking takes around 15 minutes. The total time is approximately 25 minutes.

Variations

• Vegetarian: Skip the meat and add spinach, mushrooms, or black beans.
• Spicy: Add jalapeños, hot sauce, or spicy chorizo.
• Southwestern Style: Include corn, black beans, and pepper jack cheese.
• Low-Carb: Use low-carb tortillas or egg wraps.
• Make-Ahead Freezer Version: Assemble and cook the quesadillas, then freeze individually for quick reheating later.

Storage/Reheating

Refrigerate leftover quesadillas in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months — place parchment paper between each quesadilla to prevent sticking. To reheat, warm in a skillet over medium heat for 3–4 minutes per side, in an oven at 350°F (175°C) for 10 minutes, or in the microwave for 1–2 minutes (though the tortilla will be softer).

FAQs

1. Can I make breakfast quesadillas ahead of time?

Yes, they’re great for meal prep. Cook and freeze them, then reheat when needed.

2. What’s the best cheese for quesadillas?

Cheddar, Monterey Jack, mozzarella, or any good melting cheese works perfectly.

3. Can I use corn tortillas instead of flour?

You can, but flour tortillas hold up better for folding and crisping.

4. How do I keep my quesadillas from getting soggy?

Let the filling cool slightly before assembling and avoid overloading with eggs or cheese.

5. Can I add vegetables?

Absolutely! Bell peppers, onions, spinach, mushrooms, and tomatoes are all great options.

6. How can I make them spicier?

Add diced jalapeños, chipotle powder, or a drizzle of hot sauce to the filling.

7. What protein options can I use?

Sausage, bacon, ham, chorizo, or even shredded chicken work well.

8. Can I bake breakfast quesadillas instead of frying them?

Yes, bake at 400°F (200°C) for about 10–12 minutes, flipping halfway through.

9. What’s the best dipping sauce for breakfast quesadillas?

Salsa, sour cream, guacamole, or a creamy chipotle sauce are all delicious choices.

10. Are breakfast quesadillas freezer-friendly?

Yes! Let them cool completely, then wrap individually and freeze for up to 2 months.

Conclusion

Breakfast Quesadillas are a quick, customizable, and satisfying meal that fits perfectly into any morning routine. With crispy tortillas, melty cheese, and endless filling options, they’re a crowd-pleasing favorite that’s easy to make ahead or enjoy fresh. Whether served with salsa, avocado, or your favorite sauce, these quesadillas turn breakfast into something special every time.

Breakfast Quesadillas

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Crispy, cheesy, and savory breakfast quesadillas filled with scrambled eggs, melted cheese, and your favorite breakfast ingredients. Perfect for quick mornings, meal prep, or a hearty weekend brunch.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings (4 quesadillas)
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Halal

Ingredients

• 4 large flour tortillas
• 8 large eggs
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup cooked and chopped breakfast sausage, bacon, or ham
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• Salt and pepper, to taste
• 1 tablespoon butter or oil, for cooking
• Salsa, sour cream, or avocado, for serving

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Instructions

1. Cook the sausage or bacon in a skillet over medium heat until browned and fully cooked. Remove and set aside.
2. In the same skillet, melt a small amount of butter or oil and sauté the diced onions and peppers until softened.
3. In a bowl, whisk the eggs with salt and pepper, then pour them into the skillet. Cook, stirring, until softly scrambled.
4. Add the cooked meat and stir to combine. Remove from heat.
5. Place a tortilla on a clean surface or skillet, sprinkle cheese over half, and spoon some egg mixture on top.
6. Fold the tortilla in half and press gently to seal.
7. Cook the quesadilla in a skillet over medium heat for 2–3 minutes per side, until golden and the cheese has melted.
8. Cut into wedges and serve warm with salsa, sour cream, or avocado.

Notes

• Use any cooked protein like sausage, bacon, ham, or chorizo.
• Cool the filling slightly before assembling to avoid soggy tortillas.
• For a vegetarian version, skip the meat and add vegetables like spinach or mushrooms.
• These freeze well — wrap individually and reheat in a skillet or oven.
• Use low-carb tortillas or egg wraps for a lighter option.

Nutrition

• Serving Size: 1 quesadilla
• Calories: 420
• Sugar: 2g
• Sodium: 760mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 310mg