Breakfast Quesadillas with Bacon Egg and Cheese

Breakfast quesadillas are one of those things that feel like a little bit of a treat but come together so fast you can genuinely make them on a weekday morning. Crispy tortilla, fluffy eggs, salty bacon, melted cheese, it checks every single breakfast box and then some. I started making these for my kids and now the whole family requests them constantly.

The key to a perfect breakfast quesadilla is a good hot surface. I use a comal, which is a flat griddle that is traditional in Mexican cooking, and it gives the most beautifully even golden crust. If you do not have one yet, a good comal or cast iron griddle is such a great kitchen investment. (heads up, some of these are affiliate links, which just means I get a tiny commission at no cost to you)

Breakfast Quesadillas with Bacon Egg and Cheese

Crispy golden tortillas filled with fluffy scrambled eggs, crispy bacon, and loads of melted cheese make the ultimate grab-and-go breakfast that the whole family will love.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 quesadillas

Course: Breakfast

Cuisine: Tex-Mex

Ingredients Method Notes

Ingredients

  

• 4 large flour tortillas (10-inch)
• 6 large eggs
• 6 strips bacon, cooked and crumbled
• 1.5 cups shredded cheddar or Mexican blend cheese
• 2 tbsp butter divided
• 2 tbsp whole milk
• salt and pepper to taste
• salsa and sour cream for serving

Method

 

1. Cook bacon in a skillet until crispy. Drain on paper towels and crumble.
2. Whisk eggs with milk, salt, and pepper. Scramble in 1 tbsp butter over medium-low heat until just set. Remove from heat.
3. Heat a comal or large skillet over medium heat and brush lightly with remaining butter.
4. Place a tortilla in the pan. Sprinkle half with cheese, then top with scrambled eggs and bacon. Fold the tortilla in half.
5. Cook for 2 to 3 minutes per side until golden and crispy and the cheese is fully melted.
6. Slice into wedges and serve with salsa and sour cream.

Notes

A comal gives you the most even, crispy result. Make the eggs slightly underdone since they will continue cooking in the quesadilla. These reheat beautifully in an air fryer at 375F for 3 minutes.

What You’ll Need

Large flour tortillas are a must here, you want enough surface area to fold and get a good cheese seal. I use Mexican blend or sharp cheddar and I am generous with it because the cheese is what holds everything together. Cook your bacon first, let it cool, then crumble it. And scramble your eggs just barely underdone since they will finish cooking inside the quesadilla.

Tips for Making This

Do not overfill your quesadillas or they will be hard to flip without spilling. Less is more, and two passes through the pan at medium heat gives you the best crispy crust without burning. Press down gently with a spatula while they cook to ensure good contact. Slice them into wedges while they are hot so the cheese stretches beautifully. These reheat so well in the air fryer if you have leftovers.

The Final Word

Breakfast quesadillas are the kind of recipe you will find yourself making on repeat because they are just that good and that easy. Add them to your weekend breakfast rotation and watch them become an instant family favorite.

xo, Pam