Bacon Egg Cheese Breakfast Quesadillas
These bacon egg cheese breakfast quesadillas are crispy, golden tortillas stuffed with fluffy scrambled eggs, crispy bacon, and melted cheddar cheese ready in just 10 minutes. Perfect for quick weekday mornings, meal prep, or feeding hungry kids who won't stop asking for breakfast.
Print Pin Servings: 4 quesadilla's
Calories: 420kcal
Cost: $8.00
Equipment
- 1 Large skillet or griddle For cooking bacon and quesadillas
- 1 Spatula For flipping quesadillas and scrambling eggs
- 1 Mixing Bowl For whisking eggs before scrambling
- 1 Fork or whisk To beat eggs until combined
- 1 paper towels Essential for draining bacon grease
- 1 Sharp knife or pizza cutter For cutting quesadillas into wedges
- 1 cutting board For cutting and serving
Ingredients
- 8 strips bacon
- 6 large eggs
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 large flour tortillas 10-inch
- 2 cups shredded cheddar cheese
- 2 tablespoons butter for cooking
- Salsa for serving (optional)
- Sour cream for serving (optional)
Instructions
- Cook bacon strips in a large skillet over medium heat for 6-8 minutes until crispy, flipping halfway. Drain on paper towels, chop into bite-sized pieces, and set aside. Pour off all but 1 tablespoon of grease from the skillet.
- Whisk eggs with milk, salt, and pepper in a bowl. Pour into the skillet with reserved bacon grease and scramble over medium-low heat, stirring gently until just set but still slightly soft. Remove from heat immediately.
- Lay a flour tortilla flat. On one half, layer ¼ cup cheese, scrambled eggs, bacon pieces, and another ¼ cup cheese. Fold the empty half over to create a half-moon shape. Repeat with remaining tortillas.
- Heat a clean skillet over medium heat with a pat of butter. Place one quesadilla in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crispy with melted cheese inside.
- Remove to a cutting board, let rest 1 minute, then cut into wedges. Serve hot with salsa and sour cream if desired. Repeat with remaining quesadillas.
Notes
The secret to perfect bacon egg cheese breakfast quesadillas is using medium heat (not high) to get crispy tortillas with fully melted cheese, and draining the bacon completely so they're not greasy. Cook eggs until just set—slightly wet is better than dry. These freeze beautifully for up to 2 months: wrap individually in plastic then foil, and reheat from frozen in the oven or microwave then crisp in a skillet.
Nutrition
Serving: 1quesadilla | Calories: 420kcal | Carbohydrates: 28g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 265mg | Sodium: 890mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 2.8mg