Breakfast Quesadillas with Bacon, Eggs and Cheese

Breakfast Quesadillas

These breakfast quesadillas are made as two full tortilla rounds, then cut into eight substantial wedges. Crisp bacon, soft scrambled eggs, and melted cheese fill the lightly browned tortillas, with chunky salsa on the side for dipping.

Cook the eggs just until set before assembly; they will heat again as the tortillas brown. A layer of cheese on each side of the filling helps hold the rounds together when you flip and cut them.

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Servings: 4 (2 wedges each)

Ingredients for Breakfast Quesadillas

• 6 slices bacon (about 170g)
• 6 large eggs
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper
• 1 tablespoon butter, divided
• 4 large flour tortillas, about 10 inches each (about 260g total)
• 1 1/2 cups shredded cheddar or cheddar–Monterey Jack blend (about 170g)
• 2 tablespoons sliced green onion
• 1/2 cup chunky salsa, for serving (about 120g)

How to Make Breakfast Quesadillas in a Skillet

1. Cook the bacon: In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 7 to 9 minutes. Transfer to a paper towel and chop into small pieces. Pour off the drippings so no pool of fat remains in the skillet.
2. Scramble the eggs: Whisk the eggs with the salt and pepper. Melt 2 teaspoons of the butter in the skillet over medium-low heat. Add the eggs and stir gently for about 3 to 4 minutes, until no liquid egg remains but the curds are still soft. Remove them from the skillet before they brown.
3. Assemble two rounds: Sprinkle one-quarter of the cheese over a tortilla. Spread half the eggs, half the bacon, and some green onion over it, leaving a narrow border clear. Add another quarter of the cheese and top with a second tortilla. Repeat with the remaining tortillas and filling, reserving a little green onion for serving.
4. Brown the quesadillas: Melt a thin film of the remaining butter in the skillet over medium heat. Cook one round at a time, uncovered, for about 2 to 3 minutes per side. Check the first side after about 2 minutes and turn when it is pale golden with scattered brown spots. Flip carefully with a wide spatula or a plate-assisted turn. Cook until the second side is similarly browned and the cheese has melted. Lower the heat if the tortilla darkens before the cheese melts; repeat with the second round.
5. Rest and serve: Let each quesadilla rest for about 2 minutes, then cut it into four large wedges. Arrange the wedges with some filling visible at the cut edges. Scatter over the reserved green onion and serve the salsa in a separate bowl.

How to Flip a Full-Round Quesadilla

If the top tortilla slides when you lift the round, place a dinner plate over the quesadilla. Hold the plate securely against the skillet, carefully invert the quesadilla onto it, then slide it back into the skillet with the uncooked side down. Keeping the filling evenly spread and the edges clear makes the turn easier. The brief rest before slicing gives the melted cheese time to hold the wedges together.

Simple Filling Swaps

For a vegetarian version, replace the bacon with about 3/4 cup well-drained black or pinto beans. Monterey Jack or pepper Jack can replace the cheddar blend; keep the total cheese amount the same. Whole-wheat or gluten-free tortillas can also work, though they may flex and brown differently.

Make-Ahead, Storage, and Reheating

You can cook the bacon and shred the cheese ahead, but scramble the eggs close to assembly for the tenderest filling. Cool cooked leftovers and refrigerate them in an airtight container for up to 3 days. Reheat wedges in a dry skillet over medium heat until hot and crisp, roughly 2 to 3 minutes per side depending on thickness. A microwave is quicker but softens the tortillas.

To freeze, cool the cooked quesadillas completely, wrap portions individually, and place them in a freezer bag for about 2 months. Thaw in the refrigerator before reheating in a skillet. For a different make-ahead egg breakfast, see these cottage cheese egg bites with Canadian bacon.

Nutrition

Approximate nutrition per serving of 2 wedges, including salsa: 620 calories, 33g protein, 38g fat, and 38g carbohydrates. Approximate values per 100g of the finished recipe: 265 calories, 14g protein, 16g fat, and 16g carbohydrates. Values are estimates; tortilla and bacon brands, rendered bacon fat, and cooked weight will affect the totals.