Bacon Egg and Cheese Breakfast Quesadillas | Crispy, Cheesy, and Protein-Packed Morning Favorite
These crispy bacon egg and cheese breakfast quesadillas are packed with scrambled eggs, crispy bacon, and melty cheese—all folded in a golden tortilla. Perfect for quick mornings, weekend brunches, or meal prep. Freezer-friendly and customizable with your favorite add-ins!
Ingredients
- 8 medium flour tortillas
- 8 large eggs
- 8 slices bacon
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp butter or olive oil
- Salt & black pepper to taste
Instructions
- Cook the BaconCook the bacon in a large skillet over medium heat until crispy. Drain on paper towels. Wipe out excess grease, leaving a thin coating for flavor.
- Scramble the EggsIn a bowl, whisk eggs with a pinch of salt and pepper. Pour into the skillet and scramble gently over medium-low heat until just set. Remove from heat.
- Assemble the QuesadillasLay out tortillas. On one half of each tortilla, layer shredded cheeses, scrambled eggs, crumbled bacon, and a bit more cheese on top. Fold over.
- Cook the QuesadillasHeat butter or oil in the skillet over medium heat. Cook quesadillas 2-3 minutes per side, pressing gently, until golden brown and crispy.
- ServeSlice into wedges and serve hot. Enjoy your bacon egg and cheese breakfast quesadillas with salsa, sour cream, or avocado if desired.
Notes
Secret Tips for Perfect Bacon Egg and Cheese Breakfast Quesadillas
- Use medium or large flour tortillas — they’re perfect for holding plenty of filling without tearing. For a healthy bacon egg and cheese quesadilla, opt for whole wheat or low-carb tortillas.
- Cook your bacon until crispy but not too brittle. This ensures each bite of your bacon egg and cheese breakfast quesadilla has that savory crunch without overpowering the creamy eggs and melty cheese.
- Soft scramble your eggs — cook over low heat just until barely set. This keeps your high protein breakfast quesadilla tender and prevents dry, rubbery eggs once assembled.
- Layer cheese on both sides — sprinkle cheese on the bottom and top of the filling to help “glue” the quesadilla together and add extra gooey goodness to your crispy breakfast quesadillas.
- Press gently in the skillet — using a spatula or grill press ensures even browning and helps crisp up your skillet breakfast quesadillas beautifully.
- Let them rest before slicing — this quick step allows the cheese to set slightly and helps you cut perfect wedges of your bacon egg and cheese breakfast quesadillas without the filling spilling out.
- Add veggies for variety — sautéed spinach, bell peppers, onions, or mushrooms boost flavor and nutrition. Great for a healthy bacon egg and cheese quesadilla that even picky eaters will love.
- Meal prep like a pro — cook a big batch of freezer-friendly breakfast quesadillas on Sunday and stash them in the freezer. Reheat in a skillet or toaster oven for a crispy, delicious breakfast any day of the week.
- Go kid-friendly — make mini quesadillas using small tortillas for easy handling. A great option if you’re preparing a kid-friendly breakfast quesadilla for busy school mornings.
- Experiment with cheese combos — cheddar and Monterey Jack are classic, but don’t be afraid to try mozzarella, Pepper Jack, or a smoked gouda for your next batch of easy bacon egg and cheese breakfast quesadillas.