Not sure what to make for breakfast today? These Easy Breakfast Quesadillas are filled with fluffy scrambled eggs, green peppers, bacon and cheddar cheeses, all enveloped between two crispy tortilla shells. It’s an easy meal that’s perfect for busy mornings!
These Easy Breakfast Quesadillas are filled with fluffy, scrambled eggs, green peppers, bacon and cheddar cheeses, all enveloped between two crispy tortilla shells. It’s an easy meal that’s perfect for busy mornings!
Since egg breakfast ideas are the name of my game, you can be sure that this breakfast quesadilla recipe is a winner!
Truth be told, I’ve been wanting to make these breakfast quesadillas for a long time. I’ve had this idea for months, and while this is not a new and creative recipe, it’s one that I truly love.
Eggs, bacon, and cheese all wrapped up in a convenient, grab ‘n go breakfast for busy mornings? Perfection, right there! I’m always looking for ways to make my breakfasts just a little bit easier and a whole lot tastier, so these quesadillas definitely did the trick.
And like most of my recipes, this breakfast quesadilla recipe with eggs and bacon are a breeze to whip up!
From start to finish, you can have this prepped, cooked and ready to be devoured in less than 20 minutes. How about that for a weekday breakfast or weeknight dinner?
Ingredients in Breakfast Quesadillas
This is one of my all-time favorite egg recipes for breakfast! To make the quesadillas, all you need are:
- Eggs
- Milk
- Green pepper
- Unsalted butter
- Bacon
- Shredded cheddar cheese
- Tortillas
How to Make a Breakfast Quesadilla
Breakfast quesadillas are oozing with flavor and are perfect for keeping you full all morning long. The fluffy eggs, crisp bacon, green peppers, and melty cheese create an irresistible combo when wrapped in a tortilla shell.
Here’s an overview of how this quick and easy recipe is made:
- First you’ll start by whisking the eggs and milk together.
- Add in the green pepper and then stir to combine.
- Add butter to a heated skillet and cook the eggs until soft.
- Place one tortilla onto the same skillet, top with shredded cheese, followed by the eggs, bacon, and more cheese.
- Place the second tortilla on top of the egg mixture and lightly press down to seal. Heat for 2-3 minutes on both sides, or until cheese is melted.
Can I Make These Vegetarian?
Absolutely! Omit the bacon and use your favorite type of bean instead.
Can I Freeze Breakfast Quesadillas?
Yes!Here’s how to freeze breakfast quesadillas for later:
- Assemble the quesadillas, then let them cool completely.
- Once cooled, place them on a parchment paper-lined baking tray and freeze until hard (about 1 to 2 hours).
- Transfer the hardered quesadillas to a freezer bag and freeze up to 3 months.
- When ready to eat, warm (from frozen) in the oven or a toaster oven at 350F until heated through.
Recipe Variatons to Try
I love this breakfast quesadilla recipe because it’s so easy to customize depending on your tastes.
Since the hubster and I love scrambled eggs, bacon, green peppers, and cheese, those were my go-to ingredients for this dish. But, if you prefer sausage, add it in!
Hate green peppers? Leave those out. Like feta? Throw it in! The possibilities are endless.
- Switch up the veggies! Mushrooms, red bell peppers, spinach, and/or onions would make a delicious addition.
- Experiment with different spices! Garlic powder, seasoning salt, Italian seasoning, thyme…the possibilites are endless.
- Don’t forget the cheese! Mozzarella, Cheddar Jack or Feta would be so tasty.
- Add more meat! Swap out the bacon with breakfast sausage, add some chorizo or diced ham.
Tips for Making Breakfast Quesadillas
- Be sure to not cook the eggs too long, as they will be heated on the tortilla after cooking. You don’t want tough eggs!
- I chose not to sauté the green peppers before adding to the eggs, which keeps them slightly crunchy. If you prefer softened green peppers, sauté them in a tablespoon of unsalted butter/oil until softened before adding to eggs.
- Use butter or cooking spray on your heated skillet before adding tortilla shell. This will help it achieve that golden brown color.
Toppings for Breakfast Quesadillas
This is a super simple breakfast idea that can be enjoyed on its own, or paired with dipping sauces and sides to round out your morning meal.
Here are some toppings you can pile onto these bacon and egg quesadillas:
- Restaurant-Style Salsa
- Zesty Guacamole
- Sour cream
- Fresh cilantro
- Jalapeños
- Hot sauce
- Pico de gallo
- Shredded cheese
If you love breakfast for dinner (or brinner) like I do, then you’ll adore this quick breakfast idea. Breakfast ideas with eggs are so good!
You might even say this would the one meal that you would ask for if stranded on a desert island!
Looking for Egg Breakfast Ideas? I’ve got you covered!
- Turkey Egg Cups
- Herb Baked Eggs
- Marinara Baked Eggs
- Fried Egg Avocado Toast
Easy Breakfast Quesadillas
Yield: 3 quesadillas
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
These Easy Breakfast Quesadillas are filled with fluffy, scrambled eggs, green peppers, bacon and cheddar cheeses, all enveloped between two crispy tortilla shells. It's an easy meal that's perfect for busy mornings!
Print RecipePin Recipe
Ingredients
- 6 eggs
- ¼ cup milk, (any kind)
- Salt and pepper, , to taste
- ½ green pepper, , diced
- 4 tablespoons unsalted butter, , divided
- 6 slices bacon, , cooked, drained, and roughly chopped
- ¾ cup shredded cheddar cheese, , divided
- 6 medium soft tortilla shells
Equipment
Instructions
In a medium bowl, whisk eggs, milk, salt and pepper. Add green peppers and stir to combine (see note below). Set aside.
In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often. Remove eggs to separate plate.
In the same skillet (wipe, if needed), melt 2 tablespoons butter over medium heat. Place one tortilla shell in middle of pan.
Top with 1/4 cup cheese, leaving a ½ inch border around tortilla. Spread eggs in an even layer on top of cheese, followed by bacon and a sprinkling of more cheese, if desired.
Place second tortilla shell on top of egg mixture and lightly press down. Heat for 2-3 minutes on both sides, or until shell is slightly golden and cheese is melted. Repeat with remaining tortilla shells. Serve immediately.
Notes
- I chose not to sauté the green peppers before adding to the eggs, which keeps them slightly crunchy. If you prefer softened green peppers, sauté them in a tablespoon of unsalted butter/oil until softened before adding to eggs.
Serving: 1serving, Calories: 359kcal, Carbohydrates: 4g, Protein: 16g, Fat: 31g, Saturated Fat: 15g, Cholesterol: 230mg, Sodium: 394mg, Potassium: 194mg, Fiber: 1g, Sugar: 2g, Vitamin A: 860IU, Vitamin C: 16mg, Calcium: 251mg, Iron: 1mg
Cuisine: American
Course: Breakfast
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.
