Breakfast Quesadillas have become our favorite weekend breakfast. This meal combines cheesy scrambled eggs with crispy bacon and fresh tomatoes inside crispy tortillas. Serve the quesadillas sliced into triangles with salsa, guacamole, and/or sour cream for dipping. This is a meal that we look forward to eating on lazy Saturday mornings.
I like to add scrambled eggs, tomatoes, cheddar, and crispy bacon to the breakfast quesadilla and to top it with sour cream, salsa, and sliced avocado. But, you could add anything you like. I want to try adding black beans, jalapeno, and chorizo in the future. Get creative. Search your fridge, see what you have, and add it in.
We have found that one quesadilla is just the perfect amount for two people. I add five scrambled eggs, 1 medium tomato, cheddar cheese, and three slices of bacon to the quesadilla so that it is plenty of food. I would say that five eggs are the maximum that you should put in one quesadilla, otherwise, it might fall apart.
It takes me about 25 minutes to prepare this meal. The only reason it takes this long is that I like to cook scrambled eggs low and slow so that they are extra creamy. I bake the bacon, while I slowly stir the eggs and let them cook over low heat for 15 minutes. I think that it is best to slightly undercook the eggs since they will continue cooking inside the quesadilla. By the time the bacon is ready, the eggs are done, and then I can get to work making the breakfast quesadillas. The quesadillas take less than 10 minutes to cook.
If you want to make a single serving, just use one tortilla and fold it in half. If you are using one tortilla, use two or three scrambled eggs. Using one tortilla to make a breakfast quesadilla is also an easy way to make individualized quesadillas with different fillings.
And before we get to the recipe, and just in case you want to try some more Tex-Mex inspired breakfast recipes, check out these recipes for Chilaquiles and Breakfast Burritos.
How to make Breakfast Quesadillas:
Breakfast Quesadillas
Ingredients
- 2-3 slices of Bacon
- 1 teaspoon of Butter
- 5 Large Eggs
- Salt and Pepper
- about 1 tablespoon Olive Oil
- 2 Large Flour Tortillas
- 1 medium Tomato diced
- ½ cup Shredded Cheddar Cheese
- Salsa
- Sour Cream
- Avocado
Instructions
- Start by cooking the bacon. Place the bacon on an aluminum foil-lined baking sheet and bake for 12-15 minutes at 400 degrees, until it is as crispy as you like it.
- While the bacon is cooking, prepare the scrambled eggs. Melt the butter in a skillet over low heat. Whisk the eggs together and pour into the skillet. Use a rubber spatula to stir almost constantly. The eggs will cook low and slow and will be super creamy. You can turn the heat up to medium-low if necessary. Add salt and pepper at the last minute. I recommend slightly undercooking the eggs since they will continue to cook once they are in the quesadilla.
- Once your eggs and bacon are ready, it is time to prepare the quesadilla. Heat about ½ tablespoon of olive oil in a large skillet over medium heat. Add one tortilla, and then top the tortilla with ¼ cup of shredded cheddar cheese, the scrambled eggs, chopped tomato, and crumble the bacon over to top. Evenly distribute all of the ingredients, and then top with the remaining cheddar cheese and add the second tortilla on top. Let cook for about 3-4 minutes, until the tortilla has browned.
- To flip the quesadilla, place a plate on top of the quesadilla and carefully pick up the skillet and flip the quesadilla onto the place. Add about ½ tablespoon of olive oil to the skillet and then slide the quesadilla into the skillet to toast the second side. Let cook for about 3-4 minutes, until browned and toasty.
- Once the quesadilla has browned, slice it into triangles and serve with salsa, sour cream, and sliced avocado.
Notes
