Breakfast Quesadillas
This post may contain affiliate links. Please read my disclosure policy.
Combining two of my favorite meals – breakfast and quesadillas! These Breakfast Quesadillas are full of classic, flavor packed morning staples like bacon, eggs and hash browns! It’s a filling, healthy and delicious breakfast.
Easy Breakfast Quesadillas
These breakfast quesadillas are packed with flavor and delicious ingredients! Potatoes, bacon, eggs, and cheese are all sandwiched between flour tortillas and baked until gooey on the inside and crisp on the outside. It’s the perfect breakfast bite, one everyone can enjoy, especially when served with your favorite toppings.
- Easy To Make
- Baked Not Fried
- All Baked At Once – no need to wait for your quesadilla!
- Simple Ingredient List
- Customizable & Delicious
- Fun Twist On Classic Breakfast
I. Love. Breakfast. For one, it’s the most important meal of the day and is a great opportunity to get your intake of fruits and veggies! It gives you a ton of energy to help you overcome your daily challenges, especially when it’s loaded with delicious and hearty ingredients, and it’s just downright tasty! I’ve taken some of my favorite bits and pieces from classic breakfast staples and combined them into a fun quesadilla that’s super easy to put together!
Ingredient Notes
- Tortillas – I used medium multigrain flour tortillas. Feel free to use your favorite.
- Eggs – Large eggs.
- Bacon – I like a thick cut bacon, but any kind will work.
- Cheese – I used a Mexican shredded cheese blend. Use your preference!
- Veggies – I just used an onion for flavor but feel free to add the veggies of your choice, such as bell pepper, mushrooms, etc.
- Olive Oil – Substitute sunflower, safflower, or avocado oil.
- Butter – I always use unsalted to control the sodium! You just need a bit of melted butter to brush over the quesadillas before baking, so that they brown nicely and to cook the eggs in.
Optional Toppings
- Salsa, sour cream, chopped tomatoes, avocados.
How To Make Breakfast Quesadillas
- Cook Potato Hash: In a large skillet, add the olive oil, the bacon, cubed potatoes and chopped onion. Stir everything together and cook on medium until the potatoes are fork tender and browned. Season with salt and pepper.
- Cook the Eggs: Add 1 tbsp of butter to a clean skillet and melt over medium-low heat. Whisk the eggs in a bowl with a bit more salt and pepper, then pour in the skillet. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds and cook until they thicken and no more visible liquid egg remains. Remove to a plate and set aside.
- Prep the oven: Preheat the oven to 425°F.
- Assemble Quesadillas: Place a tortilla on a clean cutting board and layer it with ⅛ of potato hash, ¼ cup cheese, and ⅛ of the scrambled eggs. Fold in half and press down gently. Place on a large baking sheet. Repeat with remaining tortillas and ingredients. If not all quesadillas fit on your baking dish, use another.
- Bake: Brush the top of the quesadillas with a little bit of melted butter and transfer the baking sheet(s) to the oven and bake for 8 to 10 minutes, turning them halfway through, if necessary. With my oven they crisped up on the bottom as well so I didn’t need to flip them over, but all ovens are different.
- Slice & Serve: Remove the quesadillas from the oven, cut in half and serve with your favorite toppings.
Frequently Asked Questions
What Else Can I Add To My Breakfast Quesadilla?
That’s the best part about quesadillas, you can throw basically everything but the kitchen sink in them! These breakfast quesadillas are no different. You can fill them with anything your heart desires, whether it’s adding more meat, or removing it completely, incorporating different veggies, herbs, spices – you name it! It’s an extremely customizable breakfast option.
Tips
- Make sure to watch your quesadilla in the oven, you don’t want the outsides to burn, you just want them nicely browned!
- Try different combinations of ingredients and customize this recipe to your liking. Make it your own!
- This recipe can be made vegetarian by leaving the bacon out completely, or subbing it for tofu.
- If you like a little heat, add some hot sauce into the mix!
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheating
Be sure to reheat in the oven if you want to prevent the tortillas from getting soggy.
Freezing
If you’d rather freeze your breakfast quesadillas, be sure to wrap each quesadilla individually in parchment paper before transferring to an airtight container. Freeze for up to 3 months.
More Great Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Breakfast Quesadillas
Ingredients
- 2 tablespoon olive oil
- 6 slices bacon (thick cut, sliced )
- 3 medium potatoes (pealed, cleaned and diced)
- 1 medium onion (chopped)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 tablespoon butter (unsalted, divided)
- 6 large eggs
- 8 medium flour tortillas
- 2 cups Mexican cheese blend (shredded)
Optional toppings
- 2 avocados (sliced)
- ¼ cup salsa
- ¼ cup sour cream
- 1 large tomato (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook Potato Hash: In a large skillet, add the olive oil, the bacon, cubed potatoes and chopped onion. Stir everything together and cook on medium until the potatoes are fork tender and browned. Season with salt and pepper.
- Cook the Eggs: Add 1 tbsp of butter to a clean skillet and melt over medium-low heat. Whisk the eggs in a bowl with a bit more salt and pepper, then pour in the skillet. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds and cook until they thicken and no more visible liquid egg remains. Remove to a plate and set aside.
- Prep the oven: Preheat the oven to 425°F.
- Assemble Quesadillas: Place a tortilla on a clean cutting board and layer it with ⅛ of potato hash, ¼ cup cheese, and ⅛ of the scrambled eggs. Fold in half and press down gently. Place on a large baking sheet. Repeat with remaining tortillas and ingredients. If not all quesadillas fit on your baking dish, use another.
- Bake: Brush the top of the quesadillas with a little bit of melted butter, transfer the baking sheet(s) to the oven and bake for 8 to 10 minutes, turning them halfway through, if necessary. With my oven they crisped up on the bottom as well so I didn’t need to flip them over, but all ovens are different.
- Slice & Serve: Remove the quesadillas from the oven, cut in half and serve with your favorite toppings.
Notes
- Make sure to watch your quesadilla in the oven, you don’t want the outsides to burn, you just want them nicely browned!
- Try different combinations of ingredients and customize this recipe to your liking. Make it your own!
- This recipe can be made vegetarian by leaving the bacon out completely, or subbing it for tofu.
- If you like a little heat, add some hot sauce into the mix!
- Store in an airtight container in the fridge for up to 3 days.
- If you’d rather freeze your breakfast quesadillas, be sure to wrap each quesadilla individually in parchment paper before transferring to an airtight container. Freeze for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
