Introduction

Start your day with a warm, cheesy breakfast quesadilla that’s easy to make and packed with flavor. Crispy bacon, fluffy eggs, and melted cheddar cheese come together perfectly inside a toasted flour tortilla. It’s a satisfying and delicious way to fuel your morning.

The image shows five folded quesadillas with a golden-brown toasted texture arranged in a semi-circle on a large white plate. Each quesadilla is filled with melted yellow cheese and white cooked egg visible slightly at the edges. To the left side of the plate, there is a small clear glass bowl filled with thick white sour cream, accompanied by small chunks of red tomato salsa beside it. The plate sits on a white marbled surface, with a yellow and white checkered cloth partially shown on the left side of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
4 small flour tortillas (6-inch)
4 slices bacon or 4 tablespoons bacon bits, divided
1 cup cheddar cheese, grated
8 tablespoons canola oil, divided

Instructions

Step 1: Heat 4 tablespoons of canola oil in a non-stick skillet over medium-high heat. Crack in the eggs and fry them for about 1 minute on each side or until cooked to your liking. Remove the eggs and set aside.
Step 2: In the same skillet, add 2 to 4 tablespoons of canola oil and heat two of the flour tortillas until warm and slightly toasted.
Step 3: Flip each tortilla and evenly top each toasted side with 1/4 cup of shredded cheddar cheese, 1 heaping tablespoon of bacon bits, and one cooked egg.
Step 4: Fold each tortilla in half to close and toast for about 30 seconds on each side, or until the cheese melts and the quesadilla is golden and crispy.
Step 5: Repeat the toasting process with the remaining two tortillas and ingredients.
Step 6: Serve the breakfast quesadillas hot with salsa and sour cream on the side for dipping.

Tips & Variations

For a healthier option, use turkey bacon or omit the bacon and add sautéed vegetables like bell peppers or spinach.
Swap cheddar for pepper jack cheese to add a bit of spicy kick.
You can scramble the eggs instead of frying them if you prefer a softer texture inside your quesadilla.
If you don’t have canola oil, vegetable or sunflower oil works just as well.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat for a few minutes per side to keep the tortilla crispy and the cheese melted. Avoid microwaving as it can make the tortilla soggy.

How to Serve

The image shows five folded quesadillas arranged in a row on a white plate, each with a golden brown, crisped tortilla exterior and melted yellow cheese peeking out from inside. To the left of the quesadillas, there is a small clear glass bowl filled with smooth white sour cream. Next to the bowl are small chunks of bright red diced tomatoes. The plate is placed on a white marbled surface with a yellow checkered cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

You can prepare the quesadillas and store them refrigerated, but it’s best to toast them right before eating to keep them crispy and warm.

Can I freeze breakfast quesadillas?

Yes, wrap them tightly in foil or plastic wrap and freeze for up to one month. Reheat in a skillet or oven from frozen until heated through and crispy.