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Breakfast Quesadillas

Breakfast Quesadillas

Linda M. Harris
Breakfast quesadillas are a quick and satisfying meal packed with fluffy scrambled eggs, melted cheese, and crispy tortillas.
This versatile dish can be customized with a variety of fillings such as bacon, sausage, vegetables, and different cheeses.
Perfect for busy mornings or weekend brunch, these quesadillas are easy to prepare, meal-prep friendly, and guaranteed to be a family favorite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, brunch
Cuisine American, Mexican, Tex-Mex
Servings 4 Servings
Calories 450 kcal

Equipment

  • 1 large non-stick skillet (for cooking the quesadillas)
  • 1 medium frying pan (for cooking eggs and fillings)
  • 1 spatula (for flipping)
  • 1 cutting board (for slicing the quesadilla)
  • 1 knife (for chopping vegetables and meats)
  • 1 mixing bowl (for whisking eggs)
  • 1 whisk or fork (for beating eggs)

Ingredients
  

Base Ingredients:

  • 4 large flour tortillas
  • 4 large eggs
  • 1 cup shredded cheese cheddar, Monterey Jack, or mozzarella
  • 1 tablespoon butter or oil for cooking
  • Salt and pepper to taste

Optional Fillings:

  • ½ cup cooked bacon or sausage crumbled
  • ¼ cup diced bell peppers
  • ¼ cup chopped onions
  • ¼ cup sautéed mushrooms
  • ¼ cup baby spinach chopped
  • ½ teaspoon chili flakes or paprika for added spice

Toppings & Dips (Optional):

  • Salsa
  • Sour cream
  • Guacamole
  • Hot sauce

Instructions
 

Step 1: Prepare the Fillings

  • Cook the bacon or sausage in a frying pan over medium heat until crispy. Remove from the pan and set aside.
  • In the same pan, sauté the bell peppers, onions, and mushrooms until soft. Set aside.

Step 2: Scramble the Eggs

  • In a mixing bowl, whisk the eggs with a pinch of salt and pepper.
  • Heat a small amount of butter or oil in a pan over low heat. Pour in the eggs and cook, stirring occasionally, until just set. Remove from heat.

Step 3: Assemble the Quesadilla

  • Place a tortilla on a clean surface or directly in a skillet.
  • Sprinkle a layer of cheese, followed by scrambled eggs, cooked bacon or sausage, and sautéed vegetables.
  • Add another layer of cheese and top with another tortilla (or fold in half if using a single tortilla).

Step 4: Cook the Quesadilla

  • Heat a large skillet over medium heat and add a little butter or oil.
  • Place the assembled quesadilla in the pan and cook for 2-3 minutes per side, pressing gently with a spatula until golden brown and crispy.

Step 5: Slice and Serve

  • Remove from the skillet and let it rest for a minute.
  • Slice into wedges and serve with salsa, sour cream, or guacamole.

Notes

  • Make-Ahead Option: Cook and assemble the quesadilla in advance, then store it in the fridge or freezer. Reheat in a skillet or oven for best results.
  • Healthier Swap: Use whole wheat or low-carb tortillas and add more veggies for extra fiber and nutrients.
  • Cheese Tip: A combination of cheeses gives the best flavor and melting consistency. Monterey Jack and cheddar work well together.
  • Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheating: For a crispy texture, reheat in a skillet over medium heat rather than microwaving.
Keyword Breakfast Quesadillas