Save This crispy bacon and egg breakfast quesadilla has been my weekend breakfast game-changer for years. Combining the classic breakfast duo of eggs and bacon with melty cheese between golden tortillas creates a portable morning meal that satisfies every time.
I started making these quesadillas when my teenage son began skipping breakfast before school. The first time I served these instead of cereal, he actually sat down to eat and has requested them weekly ever since.
Ingredients
- Bacon slices: crispy bacon adds smoky flavor and satisfying texture. Look for thick cut bacon for the best meaty bites
- Large eggs: use fresh eggs for the fluffiest texture. Farm fresh eggs with bright orange yolks create the most appealing color
- Shredded cheddar cheese: provides the essential melty goodness. Choose a medium or sharp cheddar for more pronounced flavor
- Milk: creates silky scrambled eggs. Whole milk works best but any milk will do
- Unsalted butter: creates a golden crispy exterior. European style butter with higher fat content gives the best flavor
- Chopped green onions: adds fresh flavor and color. Look for firm green onions with bright color
- Large flour tortillas: forms the crispy exterior. Choose 8 inch tortillas that are pliable and fresh
- Salt and black pepper: enhances all the flavors. Freshly ground pepper makes a noticeable difference
- Optional toppings: salsa, sour cream and avocado add freshness and creaminess. Choose ripe avocados with slight give when pressed
Instructions
- Cook the Bacon:
- Lay bacon strips in a cold large skillet then turn heat to medium. Cook slowly until the fat renders and bacon becomes crispy, about 6 to 8 minutes, flipping halfway through. The slow cooking method ensures even crispness without burning. Transfer to paper towels to drain excess grease. Once cooled, chop into small bite sized pieces for even distribution throughout the quesadilla.
- Prepare the Eggs:
- Crack eggs into a medium bowl and add milk, a pinch of salt and freshly ground black pepper. Whisk vigorously until the whites and yolks are fully incorporated and slightly frothy. This creates air pockets that make fluffy scrambled eggs. The milk adds richness and creates a more tender texture in the finished eggs.
- Cook the Eggs:
- Melt 1 tablespoon butter in a nonstick skillet over medium low heat until it stops foaming. Pour in the egg mixture and let it set for about 30 seconds before gently pushing from the edges toward the center with a spatula. Continue this folding motion as curds form, cooking for 2 to 3 minutes until eggs are just set but still look slightly wet. They will continue cooking from residual heat. Fold in the chopped green onions and remove from heat immediately to prevent overcooking.
- Assemble Quesadillas:
- Lay tortillas flat on a clean work surface. Sprinkle 1/4 cup cheese evenly over one half of each tortilla, making sure to reach the edges. The bottom layer of cheese acts as glue. Distribute the scrambled eggs evenly among the four tortillas, followed by the bacon pieces. Top with another 1/4 cup cheese on each. The double layer of cheese ensures everything stays together when melted. Fold the empty half over to create half moons, pressing gently to seal.
- Cook Quesadillas:
- Wipe out the skillet used for bacon or eggs and melt the remaining tablespoon of butter over medium heat. Once butter is melted and bubbling subsides, place assembled quesadillas in the pan, working in batches to avoid overcrowding. Cook for 2 to 3 minutes on the first side until golden brown, then carefully flip using a wide spatula. Press down gently with the spatula to ensure even cooking and good contact with the pan. Cook another 2 to 3 minutes until second side is crispy and cheese is fully melted.
- Serve:
- Remove quesadillas to a cutting board and let rest for 1 minute to allow cheese to set slightly. This makes cutting cleaner. Use a sharp knife or pizza cutter to divide each quesadilla into 2 or 3 wedges. Serve immediately with optional toppings like salsa, sour cream, and sliced avocado on the side for dipping or spooning over top.
Save These quesadillas hold a special place in our family breakfast rotation. My absolute favorite ingredient is the green onions which add just the right amount of freshness. I remember making these during a power outage using our camping stove, and somehow they tasted even better than usual. Sometimes the simplest ingredients create the most memorable meals.
Make-Ahead Options
These quesadillas work beautifully as a make-ahead breakfast option. You can prepare all the components separately up to two days in advance. Store cooked bacon, scrambled eggs, and chopped green onions in separate airtight containers in the refrigerator. When ready to serve, simply assemble and cook the quesadillas fresh. For busy mornings, you can even assemble the uncooked quesadillas the night before and store them in the refrigerator separated by parchment paper. They'll need an extra minute of cooking time when coming straight from the refrigerator.
Ingredient Substitutions
The beauty of breakfast quesadillas lies in their versatility. For a vegetarian version, simply omit the bacon or replace it with sautéed mushrooms, spinach, or black beans for protein. The cheese can be swapped based on preference or what you have available. Monterey Jack provides excellent melt, while pepper jack adds a pleasant kick. For a dairy-free option, use plant-based cheese alternatives and olive oil instead of butter. Corn tortillas can substitute flour ones for a gluten-free version, though they're slightly more challenging to fold without breaking.
Serving Suggestions
Transform these quesadillas into a complete breakfast spread by serving alongside fresh fruit or a simple green salad. For a brunch gathering, create a quesadilla bar where guests can choose their fillings and toppings. Cut the finished quesadillas into smaller triangles for appetizer-sized portions. A side of roasted breakfast potatoes or hash browns complements the flavors beautifully. For drinks, serve with fresh orange juice, coffee, or for special occasions, a spicy Bloody Mary or mimosa.
Regional Variations
This recipe represents a delicious fusion of American breakfast classics and Mexican cuisine. In the Southwest, you might find these quesadillas spiced up with green chilies or chorizo instead of bacon. In California, they often include avocado directly in the filling rather than as a topping. Texas versions might incorporate refried beans as a base layer. For an East Coast twist, substitute the bacon with smoked salmon and add cream cheese to the eggs. Each regional variation reflects local tastes while maintaining the comforting essence of the breakfast quesadilla.
Kid-Friendly Adaptations
These quesadillas are already appealing to children, but you can make them even more kid-friendly with a few adjustments. Cut the finished quesadillas into small triangles for easier handling by little hands. For picky eaters, you can finely chop the green onions so they're less noticeable or omit them entirely. Create a "quesadilla dipper" experience by serving with small ramekins of ketchup, mild salsa, or maple syrup for sweet-savory fans. Let kids help with assembly by setting up a simple quesadilla station where they can add their preferred ingredients.
Save These breakfast quesadillas are a flavorful and satisfying way to start the day. They are easily customizable and perfect for busy mornings or leisurely weekend brunches.
Recipe Questions & Answers
- → Can I make these vegetarian?
Yes, simply omit the bacon or replace it with sautéed mushrooms or spinach for a meat-free version.
- → What cheese alternatives work well?
Pepper Jack or Monterey Jack cheese adds extra flavor and a touch of heat if you prefer.
- → How do I avoid soggy quesadillas?
Cook quesadillas over medium heat until both sides are golden and crispy, and don’t overfill with wet ingredients.
- → Can I prepare these ahead of time?
Yes, assemble and refrigerate before toasting in the skillet when ready to serve for best texture.
- → Are there gluten-free options?
Use gluten-free tortillas and check dairy labels if you need to avoid gluten completely.