Ever wake up in a fog and just crave something—like a breakfast quesadilla with bacon and cheese—that’ll pull you straight out of it? Happens to me more than I admit. I need my mornings easy but also a little, you know, wow. So when I stumbled on making these, it was like “where have you been all my life?” If you’re the type who digs fast breakfasts (but big flavor), oh man, you’re in the right place. Oh, and if you’re into other easy breakfast wins, you gotta check out these scrumptious breakfast tacos with eggs and zesty salsa—total keeper.
Why You Will Love This Recipe
If you’ve never sunk your teeth into a bacon and cheese breakfast quesadilla, you’re missing out. I mean, it’s cheesy, smoky, crispy, all the good adjectives. Somehow it’s impressive, but takes almost no effort—honestly, that’s my favorite combo. You get that ooey-gooey center from the cheese and eggs and the salty crunch from the bacon (drooling a little just writing this).
Here’s a funny thing—every time I make these, my family starts hovering like vultures. Can’t blame them really. Once, I tried to make extra, thinking I’d have tomorrow’s breakfast sorted. Nope. Gone in seconds.
Another thing I love? You probably already have all the stuff. Don’t need anything fancy. Just tortillas, some eggs, a bit of your favorite cheese, and that glorious bacon. It’s reliable in a pinch, and even picky eaters have zero complaints. “Restaurant quality,” my cousin claims. I’ll roll with that.
“These are hands-down the best breakfast quesadillas I’ve ever made. My kids ask for them every weekend!” – Jenny S.
5 Tricks to Save Time, Money & Dinnertime Stress
Let me spill some secrets that took me TOO LONG to figure out. These’ll keep mornings stress-free (truly).
- Cook extra bacon ahead and keep in the fridge. Seriously.
- Shred your cheese at home—it melts more evenly (counterfeit cheese slices are just sad).
- Use leftover roasted veggies if you’ve got them. No waste, more flavor.
- Stack quesadillas before heating and cook them “assembly line style.”
- Wrap cooled quesadillas in foil for grab-and-go mornings (microwave in the wrapper, you rebel).
Makes weekday breakfasts almost too easy.
How To Make Breakfast Quesadillas
You’ll want a nonstick skillet and patience—not even that much, actually. Crack a couple eggs, scramble them up in the pan, and push ‘em to the side. Then, toss in your bacon (already cooked, right?) and toss a soft tortilla on top.
Now, sprinkle a heavy snowstorm of cheese, then eggs, then bacon, then another shot of cheese on half of the tortilla. Fold the tortilla in half, press it down gently. Let it crisp up, flip real careful, and in about two minutes you’re in business. Golden, oozy, and honestly, breakfast goals.
I can eat these plain, or sometimes dip them in salsa if I’m feeling extra. If you’ve ever wanted a foolproof breakfast, this is it. Even my nephew (he’s 12, so…not exactly a master chef) makes his own now.
Variations
I get rebellious sometimes. So can you—don’t limit yourself. Use a different cheese (pepper jack adds some bite). Or slip in some chopped green onion, maybe even spinach for a healthy kick. You like spicy? Jalapenos, do it. Got some leftover sausage kicking around from pizza night? Toss it in. Even pre-cooked shredded chicken works. The tortilla is your blank canvas, as my grandma used to say. If your fridge has random bits and bobs, this is your morning to use them.
Other times, I use flour tortillas, but corn works if that’s your jam. Gluten free? Lots of good wraps out there now. Just…don’t skip the bacon.
How to Freeze Quesadillas
Freezing these is beyond simple—even my forgetful brain can handle it. Let ‘em cool first (that’s the hard part). Then wrap each one in foil or wax paper, stack in a freezer bag, and done. Pull one out, microwave it, or toss it in a dry skillet to crisp it up again.
They last a few weeks easy, but my stash never survives that long. Always disappears just as I think I’m set for a lazy week. One tip though—let them cool before freezing, or they’ll get soggy. Been there, done that, don’t recommend.
Serving Suggestions
- Pair with a scoop of fresh salsa or pico de gallo for a zesty kick.
- Add a side of broccoli salad with bacon for greens that actually taste awesome.
- Serve cut into wedges with a little sour cream, avocado, or both.
- If mornings are wild, wrap them up for a breakfast on the go situation.
Common Questions
Q: Do I have to use bacon?
A: Nope, but it’s kinda the whole vibe. You can swap in cooked sausage or just go all cheese and veggies if you want.
Q: Can I make these ahead of time?
A: Absolutely—make a batch and keep them in the fridge for three days or freeze for a month.
Q: What cheese is best?
A: Sharp cheddar or pepper jack wins for me, but whatever you like melts nicely is fine. Just, uh, avoid anything that gets greasy.
Q: Can I reheat them?
A: For sure. Microwave for quick results, but a skillet crisps them right up and makes them extra tasty.
Q: Are these kid friendly?
A: Oh yes. Skip jalapenos for sensitive taste buds and they’ll scarf them down.
Give These a Go—They Might Change Your Mornings
So, the next time mornings are knocking you off your feet, remember how little work a bacon & cheese breakfast quesadilla needs. It’s filling, fun, and so crazily easy, you’ll wish you tried them sooner. Start your own tradition and if you want more ideas, the folks at Bacon Egg Cheese Quesadillas – Love Bakes Good Cakes or Bacon Egg & Cheese Quesadillas Recipe – Julie’s Eats & Treats ® have plenty more inspo—dive in!
Breakfast Quesadillas
Ingredients
Method
- In a nonstick skillet, crack and scramble the eggs, then push them to the side.
- Add the cooked bacon and a tortilla on top of the eggs.
- Layer half of the tortilla with a generous portion of cheese, then add the scrambled eggs and bacon, followed by more cheese.
- Fold the tortilla in half and gently press down.
- Cook until golden on one side, flip carefully, and cook until the other side is crispy.