Whole Wheat Breakfast Quesadillas

Breakfast quesadillas is a breakfast food made from tortillas. Flour tortillas are typically filled with scrambled eggs, cheese, and meat.

What To Put In Breakfast Quesadillas? For healthier quesadilla options, omit the meat and transform them into vegetarian quesadillas by adding veggies like spinach, bell peppers, or potatoes (hash browns.) Beans can be added, for the protein.

You can make breakfast quesadillas with scrambled eggs or whole fried eggs. Scrambled eggs can be spread throughout a larger tortilla and whole fried eggs only cover a smaller tortilla. I like to use whole-fried eggs in these mini Breakfast Quesadillas, where I use small 6-inch flour tortillas.

I find scrambled eggs work best for larger tortillas as you can stretch the servings this way. Scrambled eggs also cook faster which makes serving breakfast easier.

The ingredients for these simple egg quesadillas are so basic! To make this recipe you will need six 10-inch flour tortillas (burrito size,) 6 eggs, cheese, bacon, salt, and pepper.

• Tortillas- I used sprouted wheat tortillas, however, any flour tortillas will work. Look for the large burrito size tortillas for this recipe.
• Cheese- use any melting cheese like mozzarella, cheddar cheese, or Mexican Blend Cheese. I like to keep a block of Monterey Jack Colby cheese that I can freshly grate for recipes like these. 
• Eggs- free-range eggs would be the healthiest option.
• Bacon- 6 slices of bacon and its fat. Meat options like breakfast sausage and deli ham (or leftover baked ham) are also yummy breakfast variations. For extra protein add canned pinto beans.
• Salt and Pepper- to taste.

Note: if you do not eat pork or meat omit the bacon and use coconut oil for the fat. Add additional toppings like fried mushrooms, spinach, bell peppers, or hashbrowns for a more hearty breakfast. You can also make these egg and cheese quesadillas plain and dip them in salsa.  

To make simple breakfast quesadillas use one pan for minimal clean-up. Quesadillas come together in 2 different ways.

Fold the tortilla in half– to make half-moon quesadillas. Half-shaped quesadillas usually serve 1-2 servings for small tortillas or 2-4 servings for large tortillas.

Place another flour tortilla atop the filling– to make one large quesadilla that you can cut into wedges. A large whole quesadilla prepared this way can serve 4-6 small servings.  

1. To begin, fry the bacon slices in a heavy-duty cast-iron pan. Remove the bacon with tongs and reserve the bacon fat.
2. In the same pan, scrambled the eggs. Set eggs aside and wipe clean the pan. Keep the pan pre-heated while you assemble the quesadillas. 
3. To assemble the quesadillas: top one tortilla with a third of the scrambled eggs, cheese, and fried bacon. Top with another tortilla and grill on both sides in the preheated skillet, until the cheese melts.
4. Cut quesadillas into 8 wedges. 
5. Serve with fresh toppings like sour cream, fresh herbs (cilantro or green onions), Pico De Gallo, salsa, or guacamole. 

This breakfast quesadillas recipe calls for six large burrito-sized tortillas (10-inches.) To use smaller tortillas (6-inch) make these Breakfast Quesadillas that call for whole eggs. 

Leftover egg quesadillas store well in the refrigerator or freezer. 

Storing: keep prepared quesadillas refrigerated for up to 3 days. To reheat toast in a 350°F oven until crisp and heated thoroughly. This can be done in an air-fryer to re-crisp the tortillas. 

Yes! Like burritos, quesadillas freeze well. Cool and flash freeze quesadillas on top of parchment paper, first. Transfer frozen quesadillas into a freezer bag and keep frozen for up to 6 months. 

To Reheat Frozen Quesadillas in the Oven: toast in a pre-heated 375°F oven for 12 minutes.

For Microwave Instructions:  place frozen quesadillas on a plate and microwave over high for 50 seconds on each side. 

For Heating Instructions In The Skillet: melt 2 tbsp of oil or butter in a skillet over low heat. Cook frozen quesadillas for 2-3 minutes on each side.  

Here are some flavor combinations to transform a simple breakfast quesadilla into an all-day breakfast dish! Switch Cuisines and fill these with heartier toppings to make dinner food!  For weight watchers, make these lighter by using gluten-free tortillas and with healthy fats. 

• Southwestern Quesadilla- omit the bacon and add in black or pinto beans and jalapenos for Mexican-Style quesadillas! Bell peppers, onions, and fresh cilantro make great Tex-Mex flavors! 
• Margherita Quesadilla- who said Margherita pizza was only for pizza? Top flour tortillas with eggs, mozzarella, marinara sauce, and fresh basil! 
• Chicken and Cheese- top your egg quesadillas with bits of grilled chicken and your favorite melting cheese (Monterey Jack Cheese.) 
• Spinach and Bacon- top your eggs with white cheddar cheese, bacon, caramelized onions, and wilted spinach! 
• 3-Cheese Quesadillas- top your eggs with Monterey Jack, Colby, and cheddar cheese! Add some canned beans or vegetables for extra protein! 
• Lighter Quesadillas- for weight watcher quesadillas scramble egg whites, with vegetables (bell peppers and onion), and turkey bacon! 

Our family-favorite way of serving quesadillas is salsa and sour cream! Homemade Guacamole takes minutes to whip up from avocados and if you have fresh tomatoes and onions make Pico De Gallo! 

There are a few ways to cut quesadillas into wedges; 

• Use a pizza cutter to slice each quesadilla into 8 wedges. 
• Using Kitchen Shears; snip quesadilla into eight wedges. 
• Slice each quesadilla with a serrated knife.