This is a from-scratch, healthier Bacon Egg Cheese breakfast quesadilla recipe using whole-grain tortillas. We love serving it with sour cream, salsa, or hot sauce. You can fill these “egg cheese sandwiches” with any leftover cheese, veggies, or meat (for extra protein).
A breakfast quesadilla recipe is a staple. This version is stuffed with pan-fried crispy bacon and scrambled eggs, all made from scratch. Make these Mini Breakfast Quesadillas for a quicker version using whole-fried eggs and bacon bits instead!
Healthy Breakfast Quesadilla Recipe
My approach to breakfast quesadillas is a little healthier. I use whole grains for homemade whole wheat tortillas. If you don’t eat pork, turkey bacon is a leaner protein option.
Although I love to bake most of my bread at home and make homemade flour tortillas, sometimes, for convenience, store-bought tortillas will do. When purchasing, I like to choose ones with wholesome ingredients, and these tortillas fit the margins.
Cooking quesadillas in a bit of fat makes them super crisp. I like to use the bacon grease (from no-nitrate bacon), but avocado oil can be substituted. Though it helps to crisp up the tortillas, you can use less by simply baking or using an air fryer to avoid using excess oil.
Breakfast Quesadillas
Breakfast Quesadillas are easy to make and even easier with leftover eggs and packaged bacon bits (or oven-baked bacon slices).
They’re a genius way of making flat cheese sandwiches with Mexican-inspired ingredients. Think bell peppers, dried red chile (cayenne pepper), Chorizo or breakfast sausage, salsa, or beans.
They are also highly versatile and can be made with plain eggs, cheese, or all the Southwest flavors. That way, you can get creative with a breakfast quesadilla sauce and prep other toppings on the side, like avocados.
Mise en Place
Equipment:
- Large non-stick skillet (or cast-iron)
- Turner: To avoid scratches, use a metal turner for cast iron or a flexible silicone turner for non-stick pans.
Ingredients for Egg Quesadillas:
These breakfast quesadillas have basic ingredients. Add jalapenos and sauteed onion and bell peppers for extra Tex-Mex flavors.
- Bacon—I buy bacon without nitrate. Surprisingly, you can pick up Aldi’s “never any” brand.
- Egg—Look for Grade AA eggs, as they are the highest quality. We get ours from our backyard chickens, but Happy Eggs is a great free-range option.
- Cheese- Use any Mexican cheese blend or grate your own blocks of Cheddar, Mozzarella, Monterey Jack cheese, or Colby to make your own blend. Any of these cheeses melt well and will work.
- Tortillas—8-inch flour tortillas are the perfect size! Too big of tortillas, and the fillings can fall out when held.
Note: If you can’t find whole wheat tortillas, use low-carb ones like these Mission Carb balance tortillas.
How To Make A Breakfast Quesadilla:
This breakfast quesadilla recipe is made in one pan and is easy to clean up! The recipe card below has printable instructions.
For sheet pan breakfast quesadillas (oven-baked), arrange four tortillas over a baking sheet. Scatter the cheese, eggs, and bacon and top with tortillas. Drizzle with oil and bake for 12-15 minutes at 350°F (176°C).
- Brown the bacon: Fry the bacon until crisp in a large skillet. You can chop it into bite-sized pieces or leave it in slices.
- Prep the eggs: Whisk the eggs, milk, salt, and pepper in a medium mixing bowl.
- Cook the eggs: Make scrambled eggs in the same pan the bacon was cooked in.
- Make the quesadilla: Wipe clean the skillet and assemble the quesadillas in the following order: tortillas, cheese, eggs, bacon, more cheese (to glue the tortillas), and top with a flour tortilla.
- Cook until Crisp: Saute the quesadillas in 2 Tbsp of oil until golden and crisp on each side and the cheese melts.
- Cut into Wedges: Cut the double-decker tortillas into quarters.
Tip: Fold the tortilla in half for half-moon-shaped quesadillas. Cut them into wedges, and they are easier for little kids to grab.
Pro Chef Tip
Pro Tip: When arranging egg quesadillas, the cheese should predominate, so go light on the eggs and meat.
Favorite Variations:
- Spicy: add one seeded and diced jalapeno or sprinkle some red pepper chili flakes for extra heat.
- Tex-Mex: Saute bell peppers and onion.
- Avocados- top with slices of avocado.
- Sausage or Chorizo- brown your favorite breakfast sausage.
- Beans: drain and rinse a can of your favorite beans (black beans) and add them in for extra protein.
The Best Breakfast Quesadilla Sauce:
Our all-time favorite dipping sauces for quesadillas!
- Crema- which is basically sour cream. Add a splash of milk and stir to smooth out the thick sour cream and make it easier to dip.
- Pico de Gallo- a fresh salsa fresca made with fresh ripe tomatoes.
- Salsa, typically jarred or canned, is a fantastic way to eat tomatoes out of season. You can open a jar at any time of the year. This is my favorite salsa recipe!
Make-Ahead Breakfast Quesadillas:
Love quesadillas but not a morning person? Prep some scrambled eggs and make some oven-baked bacon ahead of time (bacon freezes well, too)! Then assemble the quesadillas in the morning (it will take about 10 minutes)! My friend freezes breakfast burritos for an easier breakfast, and they are pretty much the same concept as quesadillas. Assemble them in half and flash freeze. Transfer to a freezer bag and keep frozen for up to 3 months.
To reheat: thaw overnight in the fridge. In the morning, arrange them on a lightly greased baking pan and drizzle the tops with oil. Bake at 400°F until crisp (15 minutes).
Q&A
How do Breakfast Quesadillas Taste?
Breakfast quesadillas are soft and have fluffy, moist eggs, savory and smoky bacon, and a gooey cheese filling. You can make them more Southwest-style by adding hot peppers, sautéed onions, and bell peppers, or by adding salsa.
What Size Tortillas for Breakfast Quesadillas?
Egg breakfast quesadillas are best with smaller six- to eight-inch tortillas. The bigger the tortillas, the more likely the scrambled egg filling will fall out, as you would need to cut them into larger wedges, making weaker wedges.
Breakfast Quesadilla Tips:
- Do you have leftover Carnitas or salsa chicken? Clean out the fridge and use whatever protein you have in the fridge! This can be deli meat, ham, or shredded chicken (rotisserie).
- Need camping Ideas? Cook these on a Blackstone or griddle outdoors.
- Make-Ahead and freeze these for quick breakfast ideas.
- Hosting vegetarian guests? Make these egg quesadillas with veggies, and skip the meat!
- Animal fat is a better option for cooking fats. Buy bacon with no added nitrates and preservatives.
Wholesome and Easy Breakfast Quesadilla Recipe:
Bacon Egg Cheese Breakfast Quesadilla Recipe
Equipment
- Turner
- 1 mixing bowl (for making scrambled eggs)
Ingredients
Ingredients:
- 6 slices smoked sliced bacon (No nitrate added)
- 6 free-range eggs
- 1/4 cup whole milk
- 6 whole wheat flour tortillas (8-inch tortillas)
- 2 1/2 cups shredded Mexican cheese (10 oz block of Monterey Jack or Colby Cheese can be grated)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Directions:
Brown the bacon: In a cast-iron skillet over medium heat, fry the bacon slices until crisp.- Prep the eggs: Meanwhile, whisk the eggs, milk, 1/4 tsp salt, and 1/4 tsp of pepper in a medium mixing bowl.
- Remove bacon onto paper towels and pour the bacon grease into a bowl, reserving 1-2 Tbsp of bacon grease for the eggs.
- Cook the eggs: Pour the beaten egg mixture into the skillet. Cook until scrambled and cooked thoroughly. Remove the eggs with a slotted spoon and wipe clean the pan.
- Make the Quesadillas: Arrange three flour tortillas over the countertop and evenly divide cheese, scrambled eggs, bacon pieces, and more cheese for the quesadillas to glue together. Top with the other three tortillas.
- Cook until crisp: Saute the quesadillas in 2 Tbsp of the reserved bacon grease* over medium-high heat until golden and crisp on each side and the cheese melts.
- Cut into wedges: using a sharp knife or pizza cutter, cut the double-decker quesadillas into wedges. I like to cut it into 4 quarters and serve it with sour cream, Pico De Gallo, or salsa.
Notes
- You can substitute avocado oil with the bacon grease.
- When arranging egg quesadillas, the cheese should predominate, so go light on the eggs and meat.
- For sheet pan breakfast quesadillas (oven-baked), arrange four tortillas over a baking sheet. Scatter the cheese, eggs, and bacon and top with tortillas. Drizzle with oil and bake for 12-15 minutes at 350°F (176°C).
- Spicy: add one seeded and diced jalapeno or sprinkle some red pepper chili flakes for extra heat.
- Tex-Mex: Saute bell peppers and onion.
- Avocados- top with slices of avocado.
- Sausage or Chorizo- brown your favorite breakfast sausage.
- Beans: drain and rinse a can of your favorite beans (black beans) and add them in for extra protein.
- My Favorite Variation: Although my children love the basic egg, bacon, and cheese version, I love these with more veggies. Cook 4-6 slices of bacon in a skillet. Remove and saute one onion, bell pepper, and a Tablespoon of pickled jalapeno slices in the bacon grease. Add one cubed avocado. Arrange as instructed, it has so much more flavor!
