Breakfast Quesadillas Recipe

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Breakfast quesadillas are a simple dish made with a flour tortilla and various breakfast ingredients for a filling. It can be meal-prepped or easily taken along with you in the car in the mornings.

This is an easy breakfast quesadilla that the whole family will love. Breakfast quesadillas are a totally versatile breakfast. No surprise, you can put whatever you want in them. But there are some combinations that just work every time. This is one of them.

A stacked breakfast quesadilla sitting on a cutting board with fresh parsley sprinkled over the top.

What Are Breakfast Quesadillas?

The best breakfast quesadilla has all your breakfast favorites in it. Things like cheese (obviously), scrambled eggs, bacon, onions and more. If you like it spicy, you can even add jalapeno peppers. You pre-cook all the fillings and then put them all together inside a tortilla that gets folded in half and cut to form a triangle shape. You can serve them with any Mexican-style topping you like.

Can You Make Breakfast Quesadillas Ahead Of Time? Can Quesadillas Be Meal-Prepped?

Yes, you can make quesadillas ahead of time as well as meal-prep them. You have two options for this.

  1. Prep the ingredients only and store everything in the fridge until you are ready to put it all together on your stove at home.
  2. Make the whole quesadilla, and store it in the fridge or freezer for future meals. See reheating instructions below.
A cut and stacked Breakfast Quesadilla from overhead, sitting next to a white bowl of salsa.

What To Serve With Breakfast Quesadillas

Aside from the recommended toppings, you can serve these with a side of Mexican rice and refried beans or black beans. Yes, even for breakfast. It’s delicious! Aside from that, have a piece of fruit and a cup of coffee with it, or even a side of veggies. It’s a great start to the morning!

How Can I Reduce The Calories In These Breakfast Quesadillas?

For some people, the calories for this are reasonable for a hearty breakfast. For others, it will be too much. The best ways to cut calories in this recipe are:

  • Use half the cheese.
  • Avoid the bacon.
A hand picks up a piece of a Breakfast Quesadilla.

About The Ingredients

Standard-sized whole wheat tortillas – You can use gluten-free tortillas if needed. Any tortilla you are comfortable with will work here. But you do need a standard size. Not a large burrito size or a smaller size like corn tortillas.

Eggs

Bell peppers – I used red bell peppers, but you can use any color you prefer. Chop these fine for the best overall texture.

Red onions – Any color onion will work, but red onions have the best flavor for this recipe. Chop it fine for the best texture.

Shredded cheddar cheese – I used a sharp cheddar, but you can use any cheese you prefer.

Bacon – This is optional. If you use it, look for one that is made without sugar or dextrose. I get mine at Whole Foods, but I believe Trader Joe’s has sugar-free bacon too. Applegate is always a good brand, and they also have turkey bacon that is delicious and has a clean ingredient list.

Oil – Or butter. I used oil in an oil sprayer to use the least amount of oil possible. A non-stick pan will help you use less oil in this recipe.

Salt and pepper – Add to taste if you want it. I didn’t think this needed any because I used bacon. If you don’t use bacon, you may want to add salt and pepper to your eggs. This is really up to you.

Optional Toppings

How To Make Breakfast Quesadillas

Prepare the Fillings

All the ingredients for this Breakfast Quesadilla Recipe gathered on a cutting board.

Gather and measure all your ingredients. If you’re using bacon or breakfast sausage, cook it in a pan until it’s crispy or fully cooked. Remove from the pan and set it aside on a paper towel to drain excess grease. Once cooled, chop it into small pieces.

Sautéd, diced peppers and onions in a black skillet with a wooden spoon.

In the same pan, you can use the remaining bacon/sausage fat or add a little oil/butter if needed. Sauté the diced bell peppers and onions until they’re tender. Season with a pinch of salt and pepper. Remove from the pan and set aside.

Scramble the Eggs

Eggs whisked in a white bowl with a fork.

In a bowl, crack the eggs and beat them until well combined. Season with salt and pepper.

Scrambled eggs in a black skillet.

Heat the same pan over medium heat and add butter or oil. Pour in the beaten eggs and cook, stirring occasionally, until they’re just set but still slightly moist. Remove from heat.

Cook the Quesadilla

A tortilla on a flat skillet. (A crepe pan)

Place a tortilla on a flat, non-stick skillet. Sprinkle half of the shredded cheese evenly over the entire surface of the tortilla, and turn the heat to medium-high heat. Cook it until the cheese is about halfway melted.

Grated cheese sprinkled over a tortilla on a skillet.

Sprinkle half of the cheese over the tortilla.

Half melted cheese on a quesadilla in a skillet.

Heat it over low to medium heat until the cheese is about halfway melted.

Sautéd vegetables and bacon bits added to a quesadilla with melted cheese, sitting in a skillet.

Spread half the cooked eggs, bell peppers, onions, and cooked bacon (if using), and flip the tortilla.

A Breakfast Quesadilla folded over to close the quesadilla.

Fold the tortilla in half to fold it closed. Cook until both sides are browned to your liking. Press down gently with a metal spatula to compress the filling.

A Breakfast Quesadilla shows the browning on the outside of the quesadilla after cooking.

Once both sides are crispy and the cheese is melted, remove the quesadilla from the pan. Repeat with the second quesadilla.

Serve

A cooked, cut and stacked Breakfast Quesadilla sitting on a cutting board next to a white bowl of salsa for dipping.

Let it cool for a minute before cutting it into wedges. If you used a standard-sized tortilla, all you have to do is cut them in half.

A hand holds a piece of Breakfast Quesadilla up over a small, white bowl of salsa.

Serve your breakfast quesadilla with salsa, sour cream, guacamole, or your favorite breakfast condiments on the side.

Air Fryer Instructions

  • Preheat your air fryer to 350°F (175°C).
  • Assemble the quesadilla with all the prepared fillings.
  • Lightly spray or brush the air fryer basket with oil to prevent sticking.
  • Carefully transfer the assembled quesadilla into the air fryer basket.
  • Air fry for about 6-8 minutes, flipping halfway through the cooking time, until the quesadilla is golden brown and the cheese is melted.

Can You Reheat A Quesadilla In An Air Fryer?

You can! Set your air fryer to the same temperature as you would for cooking. (350 F.)

  1. Reheating Process:
    • For a refrigerated quesadilla, place it directly into the preheated air fryer basket.
    • For a frozen quesadilla that has been thawed, you can reheat it directly in the air fryer as well.
  2. Reheating Time:
    • If refrigerated, reheat for around 4-5 minutes.
    • If reheating a previously frozen quesadilla, add a couple of minutes to the heating time, approximately 6-8 minutes.
  3. Check for Doneness: Halfway through the reheating process, flip the quesadilla over to ensure even heating on both sides.
A side view of a cut and stacked Breakfast Quesadilla on a cutting board.

Storage

  • Refrigeration: Once your quesadilla is cooked, allow it to cool completely at room temperature. You can store it in the refrigerator by wrapping it tightly in plastic wrap or aluminum foil or placing it in an airtight container. Properly stored, it should last in the refrigerator for up to 3 days.

How Do You Pack Quesadillas So They Don’t Get Soggy?

  1. Cool Quesadillas Completely: The quesadillas should be completely cooled down before packing them. If they are even slightly warm, the trapped steam can make them soggy inside whatever container you pack them in.
  2. Use Parchment Paper or Foil: Place a sheet of parchment paper or aluminum foil between each layer of your quesadillas (if you pack them stacked). This prevents the moisture from the fillings and the cheese from seeping through the tortilla and making everything soggy.
  3. Wrap Individually: Wrap each quesadilla individually in parchment paper or foil. This helps to maintain their shape and prevent them from sticking together.
  4. Choose the Right Container: Select a container that has a tight-fitting lid or is sealable to prevent air and moisture from getting in. If you’re packing them for a lunchbox or for a meal on the go, use a sturdy, airtight lunch container.
  5. Garnishes: If you’re packing quesadilla toppings that are wet (like salsa or guacamole), pack these separately and add them just before you eat your quesadilla.
  6. Pack Last-Minute: Whenever possible, pack quesadillas close to the time of eating them to keep them as fresh and crisp as possible.

How To Freeze Quesadillas

  • Freezer Prep: If you plan to freeze a quesadilla for later, it’s best to freeze it before cooking, especially if you’re preparing a large batch of quesadillas. Assemble the quesadillas, but don’t cook them.
  • Wrapping for Freezing: To freeze, wrap the prepped but uncooked quesadillas individually in plastic wrap or aluminum foil. You can also place a layer of parchment paper between each quesadilla to keep them from sticking to each other.
  • Storage: Place the wrapped quesadillas in a zipper-top freezer bag or an airtight container. Label with the date of preparation.
  • Freezer Shelf Life: Quesadillas can be stored in the freezer for up to 2-3 months.
A front view of a Breakfast Quesadilla, cut, stacked, and sitting on a cutting board.

How Do You Reheat Premade Quesadillas?

  • From Refrigerator: If your quesadilla is already cooked and refrigerated, you can reheat it in a pan or skillet over low to medium heat. Place it in a pan and heat each side for a few minutes until it’s warmed through and the cheese is warm and gooey. Don’t let these overcook!
  • From Freezer (Uncooked): Preheat your oven to 350°F (175°C). Cook the frozen quesadilla for 15-20 minutes, flipping halfway through the cooking time until it’s heated through and the cheese is melted.
  • From Freezer (Cooked): Preheat your oven to 350°F (175°C). Cook the frozen quesadilla on a baking sheet for 15-20 minutes, flipping halfway through the cooking time until it’s heated through and the cheese is melted.
  • Stovetop Cooking: If you have a flat, large skillet, you can reheat a quesadilla in a pan over low to medium heat. This works best with chilled quesadilla from the fridge. I don’t recommend this for frozen quesadillas because the tortilla can burn before the quesadilla is heated through.

Remember, cooking times may vary depending on the thickness of the quesadilla and your appliance’s heating capacity. Check for doneness and adjust the timing accordingly.

More Healthy Quesadilla Recipes

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A stacked breakfast quesadilla sitting on a cutting board with fresh parsley sprinkled over the top.

Breakfast Quesadillas Recipe

A deliciously decadent quesadilla that is worthy of a lazy weekend breakfast. However, if you want to make these during the week, you can prep much of this in advance to make it a quick breakfast for any weekday morning.
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Course: Breakfast
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 567kcal

Equipment

  • 1 Cutting board
  • 1 chef knife
  • 1 non-stick skillet

Ingredients

  • 2 standard whole wheat tortillas
  • 4 large eggs
  • ½ cup finely diced bell peppers (whatever color you prefer)
  • ½ cup diced onion
  • 1 cup shredded cheddar cheese (or any cheese you prefer)
  • 4 slices bacon (optional)
  • 1 tbsp. oil (or butter)

Topping Options

  • sour cream (or plain yogurt)
  • chopped, fresh cilantro (or parsley)
  • salsa
  • guacamole

Instructions

Prepare the Fillings

  • Gather and measure all your ingredients. If you're using bacon or breakfast sausage, cook it in a pan until it's crispy or fully cooked. Remove from the pan and set it aside on a paper towel to drain excess grease. Once cooled, chop it into small pieces.
    All the ingredients for this Breakfast Quesadilla Recipe gathered on a cutting board.
  • In the same pan, you can use the remaining bacon/sausage fat or add a little oil/butter if needed. Sauté the diced bell peppers and onions until they're tender. Season with a pinch of salt and pepper. Remove from the pan and set aside.
    Sautéd, diced peppers and onions in a black skillet with a wooden spoon.

Scramble the Eggs

  • In a bowl, crack the eggs and beat them until well combined. Season with salt and pepper.
    Eggs whisked in a white bowl with a fork.
  • Heat the same pan over medium heat and add butter or oil. Pour in the beaten eggs and cook, stirring occasionally, until they're just set but still slightly moist. Remove from heat.
    Scrambled eggs in a black skillet.

Cook the Quesadilla

  • Place a tortilla on a flat, non-stick skillet. Sprinkle half of the shredded cheese evenly over the entire surface of the tortilla, and turn the heat to medium-high heat. Cook it until the cheese is about halfway melted.
    A tortilla on a flat skillet. (A crepe pan)
  • Sprinkle half of the cheese over the tortilla.
    Grated cheese sprinkled over a tortilla on a skillet.
  • Heat it over low to medium heat until the cheese is about halfway melted.
    Half melted cheese on a quesadilla in a skillet.
  • Spread half the cooked eggs, bell peppers, onions, and cooked bacon (if using), and flip the tortilla.
    Sautéd vegetables and bacon bits added to a quesadilla with melted cheese, sitting in a skillet.
  • Fold the tortilla in half to fold it closed. Cook until both sides are browned to your liking. Press down gently with a metal spatula to compress the filling.
    A Breakfast Quesadilla folded over to close the quesadilla.
  • Once both sides are crispy and the cheese is melted, remove the quesadilla from the pan. Repeat with the second quesadilla.
    A Breakfast Quesadilla shows the browning on the outside of the quesadilla after cooking.

Serve

  • Let it cool for a minute before cutting it into wedges. If you used a standard-sized tortilla, all you have to do is cut them in half.
    A cooked, cut and stacked Breakfast Quesadilla sitting on a cutting board next to a white bowl of salsa for dipping.
  • Serve your breakfast quesadilla with salsa, sour cream, guacamole, or your favorite breakfast condiments on the side.
    A hand holds a piece of Breakfast Quesadilla up over a small, white bowl of salsa.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1quesadilla | Calories: 567kcal | Carbohydrates: 10g | Protein: 35g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 456mg | Sodium: 1161mg | Potassium: 429mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2273IU | Vitamin C: 51mg | Calcium: 472mg | Iron: 3mg

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