Breakfast Quesadillas with Eggs

Category: Morning Meals Worth Getting Out of Bed For

Wake up to golden, crispy quesadillas packed with tender scrambled eggs, smoky bacon, savory sausage, and a mix of peppers and onions. Melted cheese threads through every bite, pulling all the flavors together inside warm tortillas. These quesadillas are quick to make, simple to customize, and perfect for both busy mornings and leisurely brunches. They’re freezer-friendly: just heat and serve for a satisfying and flexible meal option. Customize with favorite toppings like pico de gallo to add brightness and zing to every slice.

Clare Recipes
Created By Lily Chen
Updated on Mon, 21 Jul 2025 11:07:14 GMT
A stack of breakfast quesadillas with tomatoes, onions, and sausage. Save
A stack of breakfast quesadillas with tomatoes, onions, and sausage. | lilicooks.com

Breakfast quesadillas make mornings feel special with crisp tortillas bursting with scrambled eggs, bacon, sausage, peppers, onions, and melty cheese. This easy skillet recipe has become my go-to for weekends or any busy weekday when I want something hearty yet simple. The best part is how customizable and freezer friendly it is, so you can have a cozy breakfast ready anytime.

I first made these for a family breakfast when everyone wanted something different. It was a huge hit and now my son requests a batch every time he has friends sleep over.

Ingredients

  • Large eggs: give the quesadillas a fluffy filling and provide rich protein
  • Heavy cream or whole milk: makes the scrambled eggs extra creamy and tender
  • Thin bacon: adds a smoky crunch and classic breakfast flavor
  • Sausage links or ground sausage: bring savory depth and a hearty texture
  • Fresh onions: lend mild sweetness and pair perfectly with the peppers
  • Red pepper: adds color and a gentle fresh flavor boost
  • Jalapenos: offer a touch of warmth without overwhelming heat especially if seeded
  • Shredded cheese: melts beautifully and helps bind all the fillings together look for a good melting cheese like cheddar or Monterey Jack
  • Flour tortillas: crisp up well and hold everything securely
  • Butter: is key for golden crispy tortillas and adds flavor
  • Pico de gallo: is optional but brings brightness and added freshness if you want

Look for fresh tortillas at the bakery section and try to get high-quality bacon and sausage for a richer taste

Step-by-Step Instructions

Prepare the Eggs:
Whisk eggs together with heavy cream or whole milk until fully mixed and slightly frothy This helps keep the scrambled eggs light and fluffy
Cook the Meats:
In a large skillet cook bacon pieces over medium heat until they reach your favorite level of crispness Remove and let drain on a paper towel Cook sausage links or crumbled sausage in the same skillet until browned and cooked through Drain on paper towel too
Sauté Vegetables:
Pour off some of the bacon or sausage fat if needed Add diced onions and red peppers saute for three to four minutes until just softened Stir in diced jalapenos near the end for a touch of heat Remove veggies and set aside
Scramble the Eggs:
Wipe out the skillet if it is greasy Add a tablespoon of butter Melt over medium low Add the beaten eggs Gently stir and fold as they cook for fluffy scrambled eggs Once set but still moist transfer eggs to a plate
Assemble Each Quesadilla:
Butter one side of each tortilla Heat skillet again on medium Place first tortilla butter side down Add a layer of shredded cheese leaving about a half inch border Add scrambled eggs bacon sausage peppers and onions Sprinkle a pinch more cheese if desired Top with a second tortilla butter side up
Toast Until Golden:
Cook quesadilla for two to three minutes until the bottom is golden and crisp Use a large spatula to carefully flip Cook for another two to three minutes so both sides are crispy and cheese is melted
Slice and Serve:
Slide cooked quesadilla onto a board Use a sharp knife or pizza cutter to slice into four pieces Serve warm with pico de gallo if you like
A stack of breakfast quesadillas with meat and cheese. Save
A stack of breakfast quesadillas with meat and cheese. | lilicooks.com

I love how jalapenos wake up the flavors without making things too spicy My family always gathers in the kitchen when they smell these on the stove We cannot wait for that first cheesy bite together

Storage Tips

To keep leftovers fresh place cooked quesadilla pieces in an airtight container in the fridge They will keep well for two to three days For longer storage lay cooled quesadilla pieces on a lined baking sheet and freeze for an hour Once solid move them into a freezer bag This keeps them from sticking together and makes it easy to pull out just what you need When reheating use a toaster oven or skillet for best crispiness

Ingredient Substitutions

You can sub turkey bacon or plant-based sausage to lighten up the recipe Any color bell pepper works in place of red For less spice skip the jalapenos or use mild green chilies If you want a richer flavor try adding a sprinkle of smoked paprika to the eggs or swapping Monterey Jack for pepper Jack cheese

A breakfast quesadilla is cut into pieces. Save
A breakfast quesadilla is cut into pieces. | lilicooks.com

Serving Suggestions

Serve with fresh pico de gallo salsa sour cream or sliced avocado These quesadillas also go well with a handful of baby greens or a fruit salad for a balanced breakfast They are great as a brunch main dish or even packed for a lunchbox treat

Recipe FAQs

→ What type of cheese works best for quesadillas?

Shredded cheddar, Monterey Jack, or a Mexican blend melt well and give a creamy texture. Use your favorite variety for best flavor.

→ Can I prep these quesadillas ahead of time?

Yes, you can assemble and cook the quesadillas ahead, then freeze portions. Reheat in a toaster oven or microwave when needed.

→ How do I keep the tortillas crispy?

Cook over medium heat and avoid overfilling. Adding a little butter to the skillet helps create that golden, crisp exterior.

→ Can I substitute the meats?

Absolutely—try ham, turkey sausage, or even just extra veggies if you prefer a lighter or vegetarian version.

→ Which toppings go best with these quesadillas?

Pico de gallo, sour cream, sliced avocado, or hot sauce add fresh flavor and extra texture to each serving.

Breakfast Quesadillas Eggs Bacon

Eggs, bacon, and sausage fill crispy tortillas with cheese and peppers for a satisfying morning bite.

Preparation Time
15 min
Cooking Time
15 min
Overall Time
30 min
Created By: Lily Chen

Category: Breakfast & Brunch

Skill Level: Moderate

Cuisine Type: American

Output: 4 Serves

Dietary Options: ~

Ingredients

→ Filling

01 6 large eggs
02 1/4 cup heavy cream or whole milk
03 8 slices thin bacon
04 6 sausage links or 1/4 pound ground sausage
05 1/2 cup onions, diced
06 1/2 cup red pepper, diced
07 2 jalapeños, seeded and diced
08 2 cups shredded cheese

→ Tortillas & Cooking

09 8 (6-inch) flour tortillas
10 2 tablespoons butter
11 Pico de gallo (optional)

Steps

Step 01

In a bowl, whisk eggs and heavy cream until fully mixed.

Step 02

In a large skillet, cook bacon until desired crispness. Remove and place on a paper towel to drain.

Step 03

Remove excess fat from the skillet. Add sausage links or ground sausage, cook until done, and remove to drain on a paper towel.

Step 04

Add onions and red peppers to the skillet and cook until softened, about 3-4 minutes. Remove and set aside.

Step 05

Wipe the skillet clean with a paper towel. Heat over medium-low and add 1 tablespoon of butter. Pour in the whisked eggs, cooking and stirring continuously over medium heat until fluffy and set. Remove and set aside.

Step 06

Return skillet to medium heat and butter one side of a tortilla. Place the tortilla butter side down in the skillet. Leave a 1/2-inch border around the edge, add 1/2 cup shredded cheese, scrambled eggs, bacon, sausage, peppers, and onions. Add another pinch of cheese, if desired.

Step 07

Place another buttered tortilla on top, buttered side up. Cook for 2-3 minutes, then carefully flip using a metal spatula. Cook an additional 2-3 minutes until golden brown and crispy.

Step 08

Cut the quesadilla into fourths using a pizza cutter or chef's knife. Serve with pico de gallo, if desired.

Tips

  1. To freeze: After cooking and assembly, place quartered quesadillas on a baking sheet lined with parchment paper and flash-freeze for 1-2 hours. Transfer to a freezer bag once frozen.
  2. To reheat: Warm in a toaster oven until heated through, or microwave for 30-45 seconds.

Required Tools

  • Large skillet
  • Mixing bowl
  • Paper towels
  • Metal spatula
  • Pizza cutter or chef's knife

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Eggs
  • Dairy
  • Gluten

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 845
  • Fats: 66 g
  • Carbohydrates: 19 g
  • Proteins: 44 g