If you’re looking for super easy breakfast recipes that really hit the spot, you’ve come to the right place! I love a good breakfast, and sometimes you just need something quick, warm, and comforting to start your day.
That’s why I’m sharing two fantastic breakfast quesadilla recipes today. You’ll find options for a classic stovetop version and a simple baked one, perfect for any morning.
Jump to Recipe:
Bacon, Egg, and Cheese Breakfast Quesadilla Recipe
This classic breakfast quesadilla combines crispy bacon, fluffy eggs, and melted cheese in a warm tortilla. It’s a perfect way to use up leftover bacon and get a hearty morning meal.
Key Ingredients & Tips
- Cooked Bacon: Make sure your bacon is crispy and chopped into small pieces. This adds great texture and flavor.
- Scrambled Eggs: Don’t overcook your eggs; keep them soft and slightly runny before adding them to the quesadilla. They’ll finish cooking inside.
- Shredded Cheese: A good melting cheese like cheddar or Monterey Jack works best. Spread it evenly for maximum gooeyness.
- Warm Tortillas: Warm your tortillas slightly before assembling to make them more pliable and prevent cracking.
What You Need
- 4 large flour tortillas
- 6 slices cooked bacon, crumbled
- 4 large eggs, scrambled
- 1 cup shredded cheddar cheese
- 1 tablespoon butter or oil
- Salt and pepper to taste
⏱️ Time: 15 minutes🍽️ Yields: 2 quesadillas
How to Make It
Step 1: Prep Ingredients
Cook and crumble your bacon. Scramble the eggs and season with salt and pepper. Have your cheese ready.
Step 2: Assemble Quesadilla
Heat butter or oil in a non-stick pan over medium heat. Place one tortilla in the pan. Sprinkle half of the cheese on one half of the tortilla.
Step 3: Fill and Cook
Add half of the scrambled eggs and half of the bacon over the cheese. Top with the remaining half of the cheese. Fold the empty half of the tortilla over the filling.
Step 4: Brown and Serve
Cook for 3-4 minutes per side, until the tortilla is golden brown and the cheese is fully melted. Repeat for the second quesadilla. Slice and serve hot.
📝 Final Note
These taste best right off the pan! For a little kick, serve them with a side of your favorite salsa or a dollop of sour cream.
Easy Baked Breakfast Quesadilla Recipe
Baking quesadillas makes them perfect for feeding a crowd or for meal prepping. This method gives you beautifully golden tortillas and perfectly melted fillings every time.
Key Ingredients & Tips
- Pre-Cooked Fillings: Make sure any fillings like sausage, bacon, or veggies are cooked beforehand. The oven will mostly just warm and melt things.
- Even Cheese Distribution: Spread cheese both on the bottom and top of your fillings to act as a “glue” and ensure everything melts together.
- Baking Sheet Prep: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Don’t Overfill: Too much filling can make your quesadillas hard to fold and cause them to break apart.
What You Need
- 8 large flour tortillas
- 1 pound cooked breakfast sausage, crumbled
- 8 large eggs, scrambled
- 2 cups shredded Monterey Jack cheese
- Optional: Diced bell peppers or onions, cooked
- Cooking spray or a little oil
⏱️ Time: 25 minutes🍽️ Yields: 4 quesadillas
How to Make It
Step 1: Prepare Oven & Fillings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Cook your sausage and scramble your eggs; set aside.
Step 2: Assemble Tortillas
Lightly spray one side of four tortillas with cooking spray or brush with oil. Place them on the baking sheet, oiled side down.
Step 3: Layer Ingredients
On one half of each tortilla, layer a quarter of the cheese, then a quarter of the scrambled eggs, sausage, and any optional veggies. Top with another quarter of the cheese.
Step 4: Fold & Bake
Fold the empty half of each tortilla over the filling. Lightly spray the tops of the folded quesadillas. Bake for 10-15 minutes, or until golden brown and the cheese is bubbly.
Step 5: Serve Hot
Carefully remove from the oven. Let them cool slightly before slicing into wedges and serving.
📝 Final Note
These are great for making ahead! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or microwave.
