This post may contain affiliate links. Please read our disclosure policy.
My quick and easy Breakfast Quesadilla recipe is the perfect way to add big flavor to busy mornings. Fluffy scrambled eggs are seasoned with a hit of hot sauce, plenty of melty cheese, and crispy bacon bits, then tucked into flour tortillas and ready in 15 minutes!
You’re going to love these easy breakfast quesadillas! All you need are a handful of simple ingredients, a non-stick pan, and about 15 minutes to make your morning feel extra special. They’re delightfully filling, endlessly adaptable, and can even be made ahead of time for a quick grab-and-go meal.
This easy breakfast idea is very customizable, so you can make your egg and cheese quesadilla with whatever you have on hand—swap out the bacon for breakfast sausage or black beans, add some sautéed bell peppers, and use any cheese you like! For more breakfast recipes, try my breakfast tacos, breakfast burritos, or avocado toast next.
Ingredients
These are the main ingredients needed! You can find the full list of ingredients in the breakfast quesadilla recipe card.
Eggs and milk — adding a touch of milk to your eggs will make them extra fluffy and soft. Feel free to use any percentage of dairy milk or the unsweetened, unflavored plant-based milk of your choice.
Butter — salted butter adds a nice richness to these egg quesadillas, but you can use your favorite cooking oil if you prefer. Alternatively, try using your leftover bacon grease for extra smoky flavor.
Flour tortillas — I personally like flour tortillas better for quesadillas rather than corn tortillas, but you can use either! Corn tortillas are smaller, so you may end up making three quesadillas (using 6 tortillas) for the amount of scrambled eggs in the recipe.
Cheddar cheese — freshly shredded cheese adds a pop of flavor and acts like glue, holding all the delicious fillings inside the tortillas.
Bacon — eggs and smoky, salty bacon are a classic pairing. Feel free to omit it if you’re vegetarian, or swap in the scramble mix-ins of your choice.
Cilantro — optional but lovely for a pop of fresh, herby flavor. If you don’t like cilantro, you can swap in Italian parsley or sliced green onions.
Breakfast Quesadillas Recipe
Equipment
- Medium (10-inch) non-stick or well-seasoned cast-iron skillet
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon hot sauce optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter divided
- 4 (8-inch) flour tortillas
- 1 cup shredded cheddar cheese or Mexican blend (113g)
- 4 slices bacon cooked and chopped
- 1 tablespoon of cilantro optional
Instructions
- In a medium bowl, whisk to combine the eggs, milk, hot sauce (if using), salt, and pepper.
- In a medium nonstick skillet, melt 2 teaspoons of butter over medium heat. Once the skillet is hot, add the eggs. Let them cook undisturbed for 20 to 30 seconds, or until the eggs are partially set. With a silicone spatula, stir gently and turn the eggs over periodically to form large curds, for about 1 more minute. Once the egg looks dry in most places, transfer to a plate. Remove the skillet from the heat, let it cool slightly, then wipe it clean.
- Arrange two of the tortillas on a cutting board. Sprinkle about half the cheese over the top of both. Divide the scrambled eggs between the two, breaking them into bite-sized pieces. Sprinkle evenly with the bacon, cilantro, if using, and remaining cheese, and top each with another tortilla.
- Return the pan to medium heat. Melt the remaining teaspoon of butter. Cook the quesadillas one at a time for 3 to 5 minutes each, flipping halfway through or when each side is golden brown and the cheese inside is melted. Let cool for 1 to 2 minutes, then slice and serve with more hot sauce, salsa, guacamole, and/or sour cream, if you like.
Notes
- Use any kind of tortillas you like! Regular flour tortillas are my go-to, but you can use whole wheat tortillas, a flavored variety, or gluten-free tortillas.
- I love to use pepper jack or a Mexican blend of shredded cheese in place of cheddar. Sliced cheese also works well for this recipe if you don’t have a block to grate or a package of shredded cheese.
Nutrition
Have you tried this recipe? Tag me today!
Mention @preppykitchen and tag #preppykitchen!
How To Make Breakfast Quesadillas
1. Whisk together the eggs, milk, optional hot sauce, salt, and pepper in a medium bowl until well combined.
2. Melt butter in a large skillet over medium heat. Pour in the egg mixture and cook undisturbed for 20 to 30 seconds, then stir gently until the eggs are mostly set. Transfer the scrambled eggs to a plate and wipe the skillet clean with a paper towel.
3. Sprinkle half of the cheese over two tortillas. Scatter the scrambled eggs between the tortillas. Add the bacon and cilantro, then sprinkle with the remaining cheese. Top each with another tortilla.
4. Melt the remaining butter in the same skillet over medium heat. Cook the quesadillas one at a time until golden brown on both sides and the cheese has melted. Slice and serve warm with your favorite toppings.
Variations
- Use the protein of your choice: Cooked breakfast sausage, chorizo, or ham are all great. You could also use non-traditional breakfast meats like leftover air fried chicken breast or ground beef taco mix.
- Add beans: Leave the bacon out and sub drained and rinsed black beans (or my Instant Pot black beans!) for a vegetarian quesadilla. You can also use refried beans with the added bonus of helping hold the quesadilla together! Spread the beans on the quesadilla before adding the cheese and scrambled eggs.
- Add sautéed veggies: I love to stir chopped mild green chiles into the eggs before cooking for an added pop of flavor. If you like spice, you could also add chopped pickled or fresh jalapenos. Other good veggie options include diced onions, bell peppers, mushrooms, spinach, or corn. Just make sure they’re cooked well to release any excess moisture before scrambling with the eggs.
What Size Tortilla Should I Use?
Since we’re using two tortillas, soft taco or fajita-sized 8-inch tortillas are perfect. If you have larger burrito-sized tortillas, you only need one per quesadilla—add the filling on one half, then fold the other half on top.
What To Serve With Breakfast Quesadillas
Half the fun of eating quesadillas is adding all your favorite toppings. You can’t go wrong with any combination of fresh pico de gallo, cantina-style salsa, tangy sour cream, and classic guacamole. If you’re looking for a good side, my easy air fryer hash browns or diner-style breakfast potatoes are just the thing!
Pro Tips For Making This Recipe
- Don’t overcook the eggs during the scrambling process. They should still have a sheen and may appear slightly runny in a few spots. Remember that you’ll be putting them back on the heat once they’re loaded into the tortillas, which will firm them up more.
- The way you stir your eggs will determine the size of your curds. If you prefer larger curds, stir less frequently and use longer swipes of the spatula. If you prefer smaller curds, stir more frequently in tighter circles.
- Make sure to thoroughly heat your pan before adding the egg mixture to prevent sticking. I like to drop just a touch of the egg mix in from the end of a fork to test—if it sizzles on contact, you’re good to go.
Frequently Asked Questions
Allow any leftovers to cool to room temperature, then transfer them to an airtight container. If your container requires that you stack them, I recommend using parchment paper to separate the layers and prevent sticking. They should keep well in the fridge for up to 3 days.
Sure thing! After cooling the quesadillas to room temperature, individually wrap them well in parchment paper or plastic wrap and transfer them to a freezer bag. Press out as much air as possible to prevent freezer burn. They should keep for up to a month. Defrost them in the fridge for a few hours or in the microwave before reheating.
I recommend using a dry skillet over medium heat or an air fryer or toaster oven set to 350ºF to help re-crisp the tortillas. Both methods should take about 5 to 8 minutes to warm the quesadilla through.
If you are using the skillet method, cover the skillet for the first few minutes to help distribute the heat evenly, then uncover it for the last few minutes and flip the quesadilla as needed. If you need the quesadillas in a rush, you can microwave them, but be gentle—microwaved eggs can get quite rubbery. Work in 20 to 30-second batches until the cheese is melty.
If you’ve tried this Breakfast Quesadillas recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
