Name: Breakfast Quesadilla with Bacon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 large eggs; 2 tablespoons milk (optional); Salt and freshly ground black pepper (to taste); 6 to 8 slices bacon (cooked and crumbled); 1½ cups shredded cheddar cheese or cheese blend; 4 large flour tortillas; 1 to 2 tablespoons butter or oil (for cooking); Optional toppings: salsa (sour cream, avocado slices or guacamole, chopped green onions)

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Start your day with a warm, crispy breakfast quesadilla that brings together fluffy scrambled eggs, savory crispy bacon, and gooey melted cheese. This satisfying dish is perfect for those busy mornings or an indulgent brunch with family and friends.

Easy to make and deliciously flavorful, these quesadillas offer the perfect balance of textures and tastes. Whether served with salsa, sour cream, or creamy avocado, they’re sure to become a breakfast favorite in your household.

Why You’ll Love This Recipe

Quick and simple to prepare, ideal for busy mornings or brunches.
Fluffy scrambled eggs paired with crispy bacon and melted cheese create irresistible flavor and texture.
Customizable with extra veggies or different cheese blends to suit your taste.
Perfect for breakfast, brunch, or even a casual dinner option.

Ingredients

6 large eggs: Fresh eggs provide a fluffy and rich base for the filling.
2 tablespoons milk: Added to eggs to enhance fluffiness and creaminess, optional but recommended.
Salt and freshly ground black pepper: Seasoning to bring out the natural flavors of the eggs.
6–8 slices bacon: Cooked until crispy, it adds a smoky, crunchy texture to the quesadilla.
1½ cups shredded cheddar cheese: Sharp cheddar melts beautifully, giving a creamy and flavorful touch.
4 large flour tortillas: Soft and flexible, perfect for folding over the filling.
1–2 tablespoons butter or oil: Used for cooking the quesadillas to a golden crispy finish.
Salsa: Optional topping for a fresh and tangy contrast.
Sour cream: Adds a cool and creamy element, balancing the warm quesadilla.
Avocado slices or guacamole: Provides richness and smooth texture complementing the crispy quesadilla.
Chopped green onions: Fresh garnish adding a mild bite and appealing color.

Instructions

Cook the Bacon: Place bacon slices in a skillet over medium heat and cook until fully crispy. This renders out the fat and intensifies the bacon’s smoky flavor. Transfer cooked bacon to paper towels to drain excess grease before crumbling.
Scramble the Eggs: In a bowl, whisk the eggs with milk, salt, and pepper until well combined. Heat a small amount of butter in a non-stick skillet over medium-low heat. Pour in the eggs and stir gently until they set but remain soft and fluffy, removing from heat promptly to avoid overcooking.
Assemble the Quesadillas: Lay the flour tortillas flat and evenly sprinkle cheese on one half of each. Add a layer of scrambled eggs, followed by the crumbled bacon, and then top with a little more cheese to help the quesadilla stick together when folded. Fold each tortilla in half carefully.
Cook the Quesadillas: Heat a skillet or griddle over medium heat and lightly coat with butter or oil. Cook each folded quesadilla for 2–3 minutes on each side until the tortillas turn golden brown and the cheese melts thoroughly, creating a crispy outside and gooey inside.
Serve: Slice the quesadillas into wedges and serve immediately. Complement with salsa, sour cream, avocado slices, or guacamole for extra flavor and creaminess. Garnish with chopped green onions for a fresh finish.

You Must Know

You can substitute different cheeses like Monterey Jack or pepper jack for varied flavors and textures.
Adding sautéed vegetables such as onions, peppers, or spinach can boost nutrition and freshness.
Spice lovers can add jalapeños or a dash of hot sauce to the eggs for a piquant kick.

Storage Tips

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to maintain crispiness and avoid sogginess.

Serving Suggestions

Serve these quesadillas with fresh salsa, a dollop of sour cream, and creamy avocado or guacamole on the side to complement and enhance each bite. A simple green salad or fresh fruit would also pair nicely for a complete meal.

Professional Tips

Cook the eggs gently on low heat to retain a soft, creamy texture that contrasts perfectly with crispy bacon.
Butter the tortillas lightly before cooking to achieve an even golden crust and prevent sticking.
Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
For easy meal prep, cook bacon and scramble eggs ahead, then assemble and cook quesadillas fresh to preserve quality.

FAQs

Can I make this recipe vegetarian?: Yes, simply omit the bacon and add extra vegetables like mushrooms, spinach, or bell peppers for flavor and texture.
What cheese works best in a breakfast quesadilla?: Cheddar is classic, but Monterey Jack, pepper jack, or a Mexican cheese blend are excellent alternatives for melting and taste.
Can I freeze these quesadillas?: You can freeze cooked quesadillas wrapped tightly in foil or plastic wrap for up to one month. Reheat in an oven or skillet to restore crispness.
How can I make the eggs extra fluffy?: Adding a small amount of milk or cream and cooking them slowly over low heat ensures soft, fluffy scrambled eggs.
Can I use corn tortillas instead of flour?: Yes, but corn tortillas are more fragile and may require warming before folding to prevent cracking.
Is this recipe suitable for breakfast-for-dinner?: Absolutely! This quesadilla is hearty and flavorful enough to be enjoyed any time of day or night.