Craving a quick and easy breakfast? Whip up a delicious bacon, egg, and cheese quesadilla in under ten minutes! This recipe is perfect for busy mornings or weekend brunches and uses simple ingredients you likely already have on hand. Prepare for crispy bacon and a melty, cheesy goodness that’ll satisfy you until lunchtime!
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Why You’ll Love This Quesadilla Recipe
- Quick and Easy: This recipe is ideal for busy mornings. It comes together in just minutes, making it perfect for those mornings when you’re short on time.
- Simple Ingredients: The recipe uses basic ingredients you likely already have on hand – bacon, eggs, cheese, and flour tortillas. No need for a special grocery trip!
- Customizable: The beauty of quesadillas is their versatility. Add your favorite ingredients, such as sausage, veggies, salsa, or different cheeses, to create endless flavor combinations.
- Protein Packed: Bacon, eggs, and cheese all provide satisfying doses of protein to keep you feeling full and energized throughout the morning.
Ingredients – Here’s What You’ll Need
- It’s In The Name: As you no doubt guessed, this recipe uses bacon, eggs, and cheese! I used fiesta blend cheese.
- Flour Tortillas: The bacon, eggs, and cheese are enclosed in two 8-inch flour tortillas.
- The Butter: I used unsalted butter to cook the eggs and enhance the tortillas’ browning.
- The Seasonings: Not pictured are Kosher salt and black pepper to season the eggs.
- On the Side: I like to serve this breakfast quesadilla with some spicy salsa on the side, but this is optional.
Simple Steps for a Simple Recipe
This is one of the easiest recipes you can imagine!
- I started by beating two eggs together in a bowl with a fork for the scrambled eggs.
- Then, I added the eggs to a nonstick skillet with melted butter over medium heat and sprinkled on salt and pepper.
- I placed a flour tortilla on the eggs and covered the skillet. I let the eggs cook for two minutes.
- After two minutes, I removed the cover and flipped the eggs with the tortilla. I placed three strips of bacon and shredded cheese on top of the eggs. Then I placed the second tortilla on top. I let this cook for two more minutes to brown the bottom tortilla.
- After the two minutes, I flipped the bacon, egg, and cheese quesadilla. I let it cook for two final minutes until the second tortilla was golden brown.
- Once the second side was golden brown, I transferred the quesadilla to a cutting board. I cut it into wedges using a pizza cutter.
I served the bacon, egg, and cheese breakfast quesadilla with some fresh fruit and salsa on the side for dipping.
Talk about good! With just a few minutes of effort, I was enjoying a restaurant-quality breakfast quesadilla at home!
So next time you’re short on time, don’t skip breakfast – grab a tortilla, some cheese, and your favorite fillings, and whip up this delicious and easy breakfast quesadilla!
Frequently Asked Questions
Absolutely! To save time, I used pre-cooked bacon. I heated the bacon in the microwave to crisp it up before adding it to the quesadilla. You could also use bacon bits in place of the bacon slices.
I used fiesta blend cheese because that’s what I had on hand. Cheddar, Colby jack, Monterey jack, pepper jack, and quesadilla cheese all work well in this recipe. Bottom line, use your favorite melty cheese.
Cooked, crumbled, and drained breakfast sausage is an excellent substitute for bacon. Diced ham also works well.
One of the beauties of this recipe is its versatility. Sauteed onions, mushrooms, bell peppers, jalapeño peppers, and baby spinach are all delicious veggies that can be added.
Leftovers can be reheated in a pan over medium heat or in the microwave until warmed through. Also, once cooled, they can be frozen in an airtight container for up to three months.
Other Tasty Quesadilla Recipes
I’m a huge fan of quesadillas because of their ease of making and versatility. If you’re like me, you should check out these amazing quesadillas.
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Recipe
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Bacon, Egg, and Cheese Breakfast Quesadilla – Quick and Easy
Equipment
- Nonstick skillet
Ingredients
- 2 large eggs
- ½ Tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
- 2 8-inch flour tortillas
- 3 slices cooked and drained bacon (See Tip 1)
- ½ cup (2 ounces, 57 grams) shredded fiesta blend cheese (See Tip 2)
- Salsa for dipping (optional)
Instructions
- Beat eggs with a fork.
- Melt butter in a large nonstick skillet over medium heat. Add the eggs. Sprinkle with salt and pepper. Place a flour tortilla on top of the eggs; cover the skillet and cook for two minutes.
- Remove the cover. Flip the eggs/tortilla. Top with the bacon, shredded cheese, and the second tortilla. Cook for two minutes or until the bottom tortilla is golden brown.
- Flip and cook for two minutes or until the second tortilla is golden brown.
- Transfer to a cutting board and cut into wedges.
- Serve with optional salsa on the side.
- Yield: One to Two servings. (See Tip 3)
Video
Tips/Notes
- I used fiesta blend cheese because that’s what I had on hand. Any good melty cheese, such as cheddar, Colby jack, Monterey jack, pepper jack, quesadilla, etc., will work in this recipe.
- Substitute cooked, crumbled, and drained breakfast sausage or diced ham for a delicious variation. You can also add sautéd onions, mushrooms, bell peppers, jalapeño peppers, or baby spinach.
- Leftovers can be reheated in a pan over medium heat or in the microwave until warmed through. Also, once cooled, they can be frozen in an airtight container for up to three months.
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