Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas
Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas are the ultimate quick breakfast. After making these dozens of times, I’ve discovered the trick to getting that perfect crispy exterior and melty interior. These quesadillas are golden, crispy, and packed with flavor. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try these Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream for dinner. and For a lighter option, check out these Vegan Taquitos..
Why This Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas Is Pure Comfort
- Perfect for busy mornings
- Better than takeout taste
- Customizable with your favorite fillings
- Ready in under 20 minutes
What You'll Need for Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 large eggs
- 8 slices of bacon
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
- Salt and pepper, to taste
- 1 tablespoon butter, for cooking
- Optional: Avocado slices
- Optional: Salsa
- Optional: Sour cream
- Optional: Fresh cilantro, chopped
📝 Ingredient Notes
- Bacon: You can use turkey bacon or skip the meat for a vegetarian version.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Even cooking and easy cleanup. → See on Amazon
- Egg ring — Perfectly round, evenly cooked eggs every time. → See on Amazon
How to Make Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas
- Cook the bacon: In a large skillet, cook the bacon until crispy. Remove from pan and set aside, but keep the grease.
- Cook the eggs: Crack the eggs into the skillet with the bacon grease. Season with salt and pepper. Cook until the whites are set but the yolks are still runny. Remove from pan and set aside.
- Assemble the quesadillas: Sprinkle half of the cheese onto two tortillas. Top with the cooked eggs and bacon. Sprinkle the remaining cheese onto the other two tortillas. Place these on top of the egg and bacon, creating two sandwiches.
- Cook the quesadillas: In a clean skillet, melt the butter over medium heat. Place the quesadillas in the skillet and cook until the bottom tortilla is golden and crispy. Flip and cook the other side until the cheese is melted and the tortilla is crispy. Repeat with the remaining quesadillas.
Cook's Tips for Perfect Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas
- Common mistake and fix: Don't overcrowd the pan when cooking the eggs. Cook them in batches if necessary to ensure even cooking.
- : For a vegetarian version, skip the bacon and add your favorite vegetables like spinach, bell peppers, or mushrooms.
- : To make these ahead, assemble the quesadillas without cooking, then refrigerate. Cook as directed when ready to serve.
Storing & Reheating Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas
Short-Term Storage
Store in an airtight container in the fridge. Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble these quesadillas ahead of time and refrigerate until ready to cook.
Freezing Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas
Freeze uncooked quesadillas for up to 2 months. Cook as directed from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 30-60 seconds or until heated through. This may make the tortilla soggy, so the oven method is recommended.
Recipe Notes
- Chef tip: For a spicy kick, add some diced jalapeños to the eggs or sprinkle some chili powder onto the cheese.
- Best substitution: You can substitute the cheddar cheese for your favorite type, such as Monterey Jack or Pepper Jack.
- Make-ahead: These quesadillas can be assembled ahead of time and refrigerated until ready to cook. Cook as directed when ready to serve.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your quesadillas are browning too quickly, reduce the heat or cover the pan to melt the cheese more slowly.
Want to level up this recipe?
High-quality tortillas — Make a huge difference in the texture and flavor of your quesadillas. → Check price on Amazon
Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas
Ingredients
Main Ingredients
- 8 large eggs
- 8 slices of bacon
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
Seasonings
- Salt and pepper, to taste
- 1 tablespoon butter, for cooking
Optional Toppings
- Avocado slices
- Salsa
- Sour cream
- Fresh cilantro, chopped
Instructions
- Cook the bacon: In a large skillet, cook the bacon until crispy. Remove from pan and set aside, but keep the grease.
- Cook the eggs: Crack the eggs into the skillet with the bacon grease. Season with salt and pepper. Cook until the whites are set but the yolks are still runny. Remove from pan and set aside.
- Assemble the quesadillas: Sprinkle half of the cheese onto two tortillas. Top with the cooked eggs and bacon. Sprinkle the remaining cheese onto the other two tortillas. Place these on top of the egg and bacon, creating two sandwiches.
- Cook the quesadillas: In a clean skillet, melt the butter over medium heat. Place the quesadillas in the skillet and cook until the bottom tortilla is golden and crispy. Flip and cook the other side until the cheese is melted and the tortilla is crispy. Repeat with the remaining quesadillas.
Notes
- Chef tip: For a spicy kick, add some diced jalapeños to the eggs or sprinkle some chili powder onto the cheese.
- Best substitution: You can substitute the cheddar cheese for your favorite type, such as Monterey Jack or Pepper Jack.
- Make-ahead: These quesadillas can be assembled ahead of time and refrigerated until ready to cook. Cook as directed when ready to serve.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your quesadillas are browning too quickly, reduce the heat or cover the pan to melt the cheese more slowly.
Storage
- Fridge: Store leftover quesadillas in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked quesadillas for up to 2 months. Cook as directed from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 30-60 seconds or until heated through. This may make the tortilla soggy, so the oven method is recommended.
- Make ahead: You can assemble these quesadillas ahead of time and refrigerate until ready to cook.
Nutrition Per Serving
- Calories: 460
- Protein: 28g
- Fat: 30g
- Carbs: 22g
- Fiber: 1g
- Sugar: 2g
- Sodium: 900mg
- Cholesterol: 320mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas FAQs
You're probably not cooking them long enough. Make sure the tortilla is golden and crispy on both sides before removing from the pan.
Yes, cook at 375°F (190°C) for 5-7 minutes or until the tortilla is crispy and the cheese is melted.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. This will keep the tortilla crispy.
Yes, but keep in mind that low-fat cheese may not melt as well or taste as good as full-fat cheese.
You didn't use enough butter or oil. Make sure to grease the pan well before adding the quesadillas.
A Warm Final Note
I can’t wait for you to try Easy Crispy Bacon Egg and Cheese Breakfast Quesadillas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
