1. Can I make breakfast quesadillas ahead of time?

Yes, breakfast quesadillas are excellent for meal prep. After cooking, let them cool, then store in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet, oven, or air fryer for best results.

2. What can I use instead of bacon?

If you're looking for alternatives, try cooked sausage, diced ham, sautéed mushrooms, or even black beans for a vegetarian option. These ingredients also work well with the cheesy egg filling.

3. How do I keep the quesadilla from falling apart when flipping?

Layer cheese both under and over your filling—it acts as a binder. Also, fold the tortilla gently and press it with a spatula while cooking to help it seal.

4. Can I make these dairy-free?

Absolutely. Use a dairy-free butter substitute for scrambling the eggs and opt for a plant-based shredded cheese. Check labels to make sure the cheese melts well.

Easy Breakfast Quesadillas

Name: Easy Breakfast Quesadillas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon butter; 6 eggs; 1/4 teaspoon salt; 1/8 teaspoon pepper; 6 medium flour tortillas; 2 cups shredded Colby Jack cheese; 1 cup cooked bacon or bacon bits; Optional: Salsa, sour cream, guacamole for serving

Description

These easy breakfast quesadillas are filled with fluffy scrambled eggs, crispy bacon, and melty cheese, making them a perfect quick and healthy meal.

Ingredients

Scale

1 tablespoon butter
6 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
6 medium flour tortillas
2 cups shredded Colby Jack cheese
1 cup cooked bacon or bacon bits
Optional: Salsa, sour cream, guacamole for serving

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Instructions

Preheat a frying pan over medium heat and melt the butter.
In a small bowl, beat the eggs until light and frothy. Season with salt and pepper. Cook in the skillet, stirring often, until fluffy and just cooked through. Remove and set aside.
Wipe out the skillet and return to medium heat. Lay a tortilla flat in the skillet.
Sprinkle cheese on one half of the tortilla and let it melt slightly.
Add scrambled eggs, cooked bacon, and another sprinkle of cheese over the top.
Fold the tortilla in half and cook for about 3 minutes per side until golden brown and crispy.
Let quesadillas rest for 5 minutes before slicing into thirds. Serve with salsa, sour cream, or guacamole if desired.

Notes

Cheese helps bind the quesadilla, so layer it on both bottom and top of the filling.
Let cool slightly before cutting to allow cheese to set.
Use a griddle to cook multiple quesadillas at once.
Adjust heat to medium-low if the tortilla browns too quickly.
Use pre-cooked bacon or prep eggs ahead for quicker assembly.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 quesadilla (approx. 1/6 of recipe)
Calories: 433
Sugar: 2g
Sodium: 977mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0.1g
Carbohydrates: 17g
Fiber: 1g
Protein: 25g
Cholesterol: 229mg