Breakfast Quesadilla Recipe
Introduction
This Breakfast Quesadilla recipe is a quick and satisfying way to start your day with a warm, cheesy tortilla filled with eggs, bacon, and melted cheddar. These individual-sized quesadillas cook entirely in one pan, making breakfast both easy and delicious. Perfect for busy mornings or a cozy brunch with family.
Ingredients
- 4 eggs
- 4 small flour tortillas (6-inch)
- 4 slices bacon or 4 Tbsp bacon bits, divided
- 1 cup cheddar cheese, grated
- 8 Tbsp canola oil, divided
Instructions
- Step 1: Heat 4 tablespoons of canola oil in a 12-inch non-stick skillet over medium-high heat. Crack in the eggs and fry them for about 1 minute on each side or until cooked to your liking. Remove the eggs from the pan and set aside.
- Step 2: In the same skillet, add 2 to 4 tablespoons of oil and heat two tortillas one at a time until warm and slightly toasted. Flip each tortilla.
- Step 3: On the toasted side of each tortilla, spread 1/4 cup of grated cheddar cheese, top with 1 heaping tablespoon of bacon bits, and place one fried egg on top.
- Step 4: Fold each tortilla in half to enclose the filling. Toast the folded quesadilla on each side until the cheese melts and the tortillas turn golden brown, about 30 seconds per side.
- Step 5: Repeat the process with the remaining two tortillas, cheese, bacon bits, and eggs.
- Step 6: Serve the quesadillas hot with salsa and sour cream on the side for dipping.
Tips & Variations
- Use a mild-flavored cheese like Monterey Jack or Colby for a softer melt and less overpowering taste.
- Substitute bacon with cooked sausage, ham, chorizo, or sautéed vegetables for variety.
- For a crispier tortilla, fry the quesadillas in a little oil instead of just toasting.
- To make scrambled egg quesadillas, scramble two eggs with milk and seasoning before assembling.
- Make these ahead by assembling without toasting, then freeze wrapped in foil for up to 3 months.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 7-8 minutes or until heated through. For best results, you can crisp them in a skillet with a little butter after reheating to restore the tortilla’s crunch. Frozen quesadillas should be reheated in foil at 350°F for 10-15 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different oil instead of canola oil?
Yes, you can substitute canola oil with any mild-flavored oil such as sunflower oil, vegetable oil, or even bacon grease for extra flavor. Just avoid oils with a strong taste that might overpower the quesadilla.
Can I make these quesadillas vegetarian?
Absolutely! Simply omit the bacon and add sautéed vegetables like bell peppers, mushrooms, or black beans for a delicious vegetarian option. You can also use plant-based bacon substitutes if you prefer.
PrintBreakfast Quesadilla Recipe
A quick and easy breakfast quesadilla recipe featuring crispy fried eggs, crispy bacon bits, and melted cheddar cheese all folded inside warm flour tortillas. Perfectly sized for individual servings and cooked entirely in one skillet for speedy preparation.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 quesadillas 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Main Ingredients
- 4 large eggs
- 4 small flour tortillas (6-inch)
- 4 slices bacon or 4 Tbsp bacon bits, divided
- 1 cup cheddar cheese, grated
- 8 Tbsp canola oil, divided
Instructions
- Cook eggs: Heat 4 tablespoons of canola oil in a non-stick skillet over medium-high heat. Crack 4 eggs into the skillet and fry for about 1 minute on each side or until cooked to your preference. Remove eggs from the skillet and set aside.
- Heat tortillas: In the same skillet, add 2 to 4 tablespoons of oil and heat two of the flour tortillas until lightly toasted.
- Assemble quesadillas: Flip the toasted tortillas and on each toasted side, sprinkle with 1/4 cup of grated cheddar cheese, 1 heaping tablespoon of bacon bits, and 1 cooked egg.
- Toast quesadillas: Fold each tortilla in half and cook on each side for about 30 seconds until the cheese melts and the tortilla is golden and crispy. Repeat the process with the remaining tortillas and ingredients.
- Serve: Serve warm with salsa and sour cream as dipping options.
Notes
- You can halve the recipe by frying 2 eggs in a smaller 8-inch skillet and cooking tortillas one at a time.
- Cut each quesadilla into halves to create 2 wedges for easier serving.
- For crisper tortillas, add a little oil when toasting the folded quesadillas in the pan.
- Bacon bits are a time-saver, but feel free to substitute with cooked sausage, ham, chorizo, or veggies for variation.
- To freeze, assemble quesadillas without toasting, wrap individually in foil, and freeze up to 3 months. Reheat in a 350°F oven for 10-15 minutes.
Keywords: Breakfast Quesadilla, Egg Quesadilla, Bacon Quesadilla, Cheesy Quesadilla, Easy Breakfast, Quick Breakfast Recipe
