Breakfast Quesadillas

why make this recipe

Breakfast quesadillas are quick, filling, and tasty. You can use leftovers like cooked bacon or sausage. They cook fast and travel well. If you want more ideas for this dish, see this simple guide for breakfast quesadillas: more breakfast quesadillas tips.

introduction

This breakfast quesadilla recipe makes a warm, cheesy meal with eggs and meat. It uses common ingredients and a simple pan. You can change the fillings to fit your taste. Keep the steps short and clear so you can cook in under 15 minutes.

how to make Breakfast Quesadillas

1. Whisk the eggs with salt and pepper.
2. Heat butter or oil in a skillet over medium heat.
3. Cook the diced onions and bell peppers until soft.
4. Pour in the eggs and scramble until set.
5. On one tortilla, put half the cheese, then the egg mix, bacon, and sausage. Add the rest of the cheese and top with the second tortilla.
6. Cook the quesadilla in the skillet over medium heat until both sides are golden and crispy, about 3–4 minutes per side.
7. Remove, cut into wedges, and serve hot.

Ingredients :

• 2 large tortillas
• 4 large eggs
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/4 cup cooked bacon, chopped
• 1/4 cup cooked sausage, crumbled
• 1/4 cup bell peppers, diced
• 1/4 cup onions, diced
• Salt and pepper to taste
• Butter or oil for cooking

Directions :

1. In a bowl, whisk the eggs and season with salt and pepper.
2. In a skillet, heat some butter or oil over medium heat. Add onions and peppers, cooking until soft.
3. Pour in the eggs and scramble until fully cooked.
4. On one tortilla, layer half of the cheese, followed by the egg mixture, bacon, sausage, and remaining cheese. Top with another tortilla.
5. Cook in the skillet over medium heat until both sides are golden and crispy, about 3-4 minutes per side.
6. Remove from heat, cut into wedges, and serve hot.

how to serve Breakfast Quesadillas

Serve hot with salsa, sour cream, or avocado slices. A small side salad or fruit keeps the plate fresh. For a brunch spread, serve with beans and rice or other sides. You can also pair with other dishes, like this breakfast enchiladas idea: serve with breakfast enchiladas.

how to store Breakfast Quesadillas

Cool the quesadillas to room temperature. Wrap them in foil or place in an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet or oven at low heat to keep them crispy. For longer storage, freeze wrapped quesadilla wedges for up to 2 months. Thaw in the fridge before reheating.

tips to make Breakfast Quesadillas

• Cook fillings first and dry them a bit so the tortilla stays crisp.
• Use medium heat so cheese melts and tortilla browns without burning.
• Press lightly with a spatula while cooking to seal the quesadilla.
• Use a mix of cheeses for better flavor.
• Make smaller quesadillas for kids or parties.

variation (if any)

• Veggie: leave out meat and add mushrooms, spinach, or tomatoes.
• Spicy: add jalapeños or hot sauce.
• Cheesy: add a mix of cheddar and Monterey Jack.
• Breakfast burrito style: wrap fillings in a tortilla and grill for a sealed roll.

FAQs

Q: Can I make these without meat?
A: Yes. Use extra veggies or beans for protein.

Q: Can I make them ahead?
A: Yes. Cook, cool, and store in the fridge. Reheat in a skillet or oven.

Q: How do I keep the tortilla crispy after reheating?
A: Reheat in a skillet or oven, not the microwave. Low heat keeps it crisp.

Q: Can I use egg whites only?
A: Yes. Use egg whites and cook the same way.

Q: Can I freeze cooked quesadillas?
A: Yes. Wrap wedges and freeze up to 2 months. Thaw before reheating.

Conclusion

For an extra clear recipe and more tips, see this Simple Breakfast Quesadillas Recipe – Cookie and Kate: Simple Breakfast Quesadillas Recipe – Cookie and Kate

Breakfast Quesadillas

Quick, filling, and tasty breakfast quesadillas filled with eggs, cheese, and your choice of meats or vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

  

Tortilla and Filling

• 2 large tortillas
• 4 large eggs Whisked with salt and pepper.
• 1/2 cup shredded cheese Cheddar or your choice.
• 1/4 cup cooked bacon Chopped.
• 1/4 cup cooked sausage Crumble before adding.
• 1/4 cup bell peppers Diced.
• 1/4 cup onions Diced.
• to taste salt and pepper
• as needed butter or oil For cooking.

Method

 

Preparation

1. In a bowl, whisk the eggs and season with salt and pepper.
2. In a skillet, heat some butter or oil over medium heat. Add onions and peppers, cooking until soft.
3. Pour in the eggs and scramble until fully cooked.

Assembly and Cooking

1. On one tortilla, layer half of the cheese, followed by the egg mixture, bacon, sausage, and remaining cheese. Top with another tortilla.
2. Cook in the skillet over medium heat until both sides are golden and crispy, about 3–4 minutes per side.
3. Remove from heat, cut into wedges, and serve hot.

Notes

Serve hot with salsa, sour cream, or avocado slices. Can be stored in the fridge for up to 3 days and reheated for a quick meal.