Breakfast Quesadillas
Posted Aug 26, 2026
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In this breakfast quesadilla recipe, scrambled eggs, diced bacon, and melty cheese are cooked between two tortillas and topped with your favorite toppings for a hearty, high-protein breakfast perfect for busy mornings!
I have a weakness for breakfast Mexican food – from breakfast burritos, to breakfast tacos, to these breakfast quesadillas, there’s just something about eggs, bacon, and cheese wrapped in a tortilla and topped with guacamole that I just love.
This breakfast quesadilla recipe is also great for dinner or even lunch! You can make them and freeze so they’re ready to go for busy mornings.
The key to the best filling is to cook the bacon first, then cook the eggs in the bacon grease – trust me, it’s awesome. Top with your favorite taco toppings like sour cream, salsa, and pico de gallo for a delicious, hearty, high-protein meal – whenever you choose to eat it!
Breakfast Quesadillas: Ingredients & Substitutions
- Bacon. Technically you can use sausage too, but you may need to add some oil or butter to cook. I suggest sticking with bacon so you get the grease.
- Heavy cream. Whole milk or half and half are good substitutes.
- Cheese. I love the intense flavor of a sharp or medium cheddar, however, you can use your favorite cheese like cheddar, Colby Jack, Pepper Jack, a Mexican blend, etc.
- Pico de gallo. Salsa is a good substitute for this
- Tortillas. I use flour tortillas, but you definitely can use corn to make this recipe gluten-free.
- Additional filling mix-ins. You can easily add veggies like spinach, onions, bell peppers, etc. (cook with the bacon), ham, black beans, refried beans, sausage, etc.
How to Make Breakfast Quesadillas
Let’s walk through this breakfast quesadilla recipe together step-by-step, and don’t forget to watch the video if you need some additional help.
Start by dicing and cooking the bacon in the same skillet you will cook the scrambled eggs.
Once the bacon has finished cooking, use a slotted spoon to remove the bacon from the pan and transfer it to a paper-towel lined plate. Make sure to save the bacon grease in the skillet!
While the bacon is cooking, whisk the eggs, spices and heavy cream together thoroughly.
Then, add the egg mixture to the bacon grease in the pan and cook over low heat, stirring often, until the eggs are scrambled and light and fluffy.
Make sure to break the eggs into smallish pieces so they’re easy to spread onto the quesadillas.
Now it’s time to assemble and cook the breakfast quesadillas. Start by laying one tortilla down on a frying pan or skillet, then add a layer of cheese.
Next, add the bacon, then the eggs.
Then add a second layer of cheese over the eggs. Two layers of cheese ensures both tortillas stick together well!
Cover the pan with a lid and cook over medium-low heat in the skillet until the first side is brown and the cheese is melting. Covering the pan helps the cheese to melt without the tortilla becoming too brown.
Flip and cook on the second side until It’s brown and the cheese is melted. Repeat with the remaining tortillas, eggs, cheese, and bacon until all the ingredients are used.
Then put the breakfast quesadilla on a wire cooling rack, cut and serve.
What to Serve with Breakfast Quesadillas
Breakfast quesadillas are best when served warm straight from the frying pan!I always serve these them with our favorite regular quesadilla toppings:
- Salsa (homemade salsa, black bean and corn salsa, etc).
- Pico de gallo
- The best homemade guacamole
- Sour cream
- Homemade queso
Store/Freeze
Store leftover quesadillas in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. I love reheating them covered in a frying pan to re-crisp the tortilla and melt the cheese, but you can also warm them up in the microwave.
More Savory Breakfast Recipes
You’ll love these recipes for breakfast (or dinner)!
- Breakfast Burritos
- Easy Breakfast Tacos
- Egg bites better than Starbucks
- How to make the best omelette
- Frittata recipe
- Healthy egg casserole
- The most perfect quiche
Breakfast Quesadilla Recipe FAQS
You can add veggies like spinach, onions, bell peppers, etc. (cook with the bacon), ham, black beans, refried beans, sausage, etc.
Cook the quesadillas on both sides until they are golden brown and slightly crispy.
My top three recommendations are shredded cheddar (sharp or medium), Monterey Jack, or a Mexican blend.
I suggest flour tortillas because they crisp up nicely and are hearty enough to hold the toppings well. But corn tortillas also work well and are a great gluten-free option.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Breakfast Quesadilla Recipe
Video
Ingredients
Egg & Bacon Filling
- 12 ounces bacon (diced)
- 12 large eggs
- 2 Tablespoons heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Quesadillas
- 8 ounces cheddar cheese (shredded)
- 10 tortillas (8” round, or 6 burrito size tortillas)
Instructions
Cook the Bacon
- Cook diced bacon in a large skillet over medium-low heat until browned.
- Turn off the heat, use a slotted spoon and transfer the bacon to a plate or bowl, but save the grease in the pan.
Cook the Eggs
- Whisk the eggs, heavy cream, garlic powder, onion powder, cumin, sea salt and pepper together in a large mixing bowl or batter bowl.
- Add the eggs to the bacon grease in the pan and turn the heat to medium-low.
- Cook, stirring often until the eggs are scrambled. Make sure to break them into smallish pieces so they’re easy to spread onto the quesadillas.
- Once cooked, set aside.
Assemble the Breakfast Quesadillas
- Put one tortilla on a nonstick skillet.
- Sprinkle cheese on the tortilla.
- Then, evenly spread some cooked bacon over the cheese, followed by scrambled eggs.
- Sprinkle a more cheese on top of the eggs and add the second tortilla.
- Cover the pan with a lid and cook over medium-low heat in the skillet until the first side is brown and the cheese is melting.
- Flip and cook on the second side until It’s brown and the cheese is melted.
- Repeat with the remaining ingredients until all have been used.
Serve
- Serve the quesadillas with a side of salsa, sour cream and guacamole.
Notes
- Bacon. technically you can use sausage too, but you may need to add some oil or butter to cook. I suggest sticking with bacon so you get the grease. Or, you can omit the bacon and just cook the eggs in butter or oil.
- Heavy cream. whole milk or half and half are good substitutes.
- Cheese. I love the intense flavor of a sharp or medium cheddar, however you can use your favorite cheese milk cheddar, Colby Jack, pepper jack, a Mexican blend, etc.
- Pico de gallo. salsa is a good substitute for pico de gallo.
- Tortillas. I use flour tortillas, but you definitely can use corn to make this recipe gluten-free.
- Additional filling mix-ins. You can easily add veggies like spinach, onions, bell peppers, etc. (cook with the bacon), ham, black beans, refried beans, sausage, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
