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A stacked breakfast quesadilla sitting on a cutting board with fresh parsley sprinkled over the top.
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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American, Mexican
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
US Customary - Metric

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