Crispy and ultra cheesy, this easy breakfast quesadilla is loaded with your favorite breakfast ingredients like bacon, eggs, refried beans, and potatoes. Sliced and dipped into guacamole or salsa, they’re the perfect morning bite.
Easy Egg and Cheese Quesadilla with Bacon
Pan-fried, crispy, and golden, these easy breakfast quesadillas are loaded with tender potatoes, refried beans, bacon, and fluffy scrambled eggs. Made in 30 minutes, they’re the perfect quick meal or meal-on-the-go.
Biting into these quesadillas is an explosion of classic Tex-Mex breakfast flavors, starting with a bit of chilorio (pork) hiding in the beans. Crushed bacon adds extra smokiness, while a bit of onion builds on the natural sweetness. Finally, it’s the potatoes and cheese that make every slice absolutely comforting.
With these crispy breakfast quesadillas on your plate, there’s no way you won’t start your day on the right foot! Freshly cooked or frozen for later, they’ll become your new favorite breakfast in about half an hour.
If you’re asked what’s for breakfast, good luck saying anything other than this recipe for a while.
What You’ll Need
These easy breakfast quesadillas are perfect for using up leftover bits of onion, cheese, and potatoes! Check the recipe card at the bottom of the post for full ingredient amounts.
- Bacon: Use your favorite kind!
- White onion: Yellow onion is okay.
- Potato: Russet potatoes are my favorite, but feel free to use whatever you have.
- Salt and pepper
- Vegetable oil: You can also use corn or canola oil.
- Flour tortillas
- Refried beans with chilorio: Refried beans with chorizo or use regular refried beans.
- Manchego cheese: A Mexican cheese blend, Gouda, Oaxaca, Chihuahua, Muenster, and mozzarella are suitable substitutes.
- Cooking spray
How to Make Breakfast Quesadillas
You’ll be surprised how flavorful these quesadillas are with only six steps. You can check the Tips section for extra cheats.
To Prepare the Quesadilla Filling
- Cook the bacon. Heat a cast iron skillet or a frying pan over medium heat. Add the bacon and let it cook for a couple of minutes on each side or until crispy. Don’t cook it over high heat because it will burn. Remove it from the heat. Set it aside on a paper towel-lined plate to drain excess fat.
- Cook the potatoes. Add the white onion to the pan and stir to combine. It’ll cook with the leftover bacon fat. Let the onions cook for 5 minutes, occasionally stirring until soft and translucent. Add the potatoes and mix well. Season with salt and pepper to taste. Add the vegetable oil and cook the potatoes for 7 to 10 minutes or until fork-tender. Don’t worry if the potatoes brown a bit; this adds great sweetness.
- Scramble the eggs. Crumble the bacon and add it to the pan. Stir well. Add the eggs and scramble the ingredients. Let everything cook for 3-5 minutes or until done to taste. Remove the pan from the heat.
For the Quesadillas
- Spread the beans. Place your tortillas on a flat surface. Spread two tortillas with 3 tablespoons each of refried beans. Top the same two tortillas with 3 tablespoons each of cheese. Add the scrambled eggs mixture. Top each with an extra tablespoon of cheese. Place the remaining flour tortillas on top.
- Cook the quesadillas. Place a pan over medium heat. Spray it with a little cooking spray. Place one quesadilla in the pan. Let it cook for 2-3 minutes or until golden and crispy. Flip it over and cook it for another 2-3 minutes. Repeat for the other quesadillas.
- Serve. Remove them from the heat. Transfer them to a plate, slice them in quarters, and serve.
Tips & Variations
These bacon, egg, and cheese quesadillas can be extra quick and easy with the help of these tips and variations:
- Keep them soft. You don’t need to cook them until golden and crispy, although this adds great texture. You can skip the cooking spray and cook them until the cheese is nice and melty.
- Use the microwave. This is the perfect cheat for when you’re in a hurry. Assemble the quesadillas (without any cooking spray) and pop them into the microwave for up to a minute or until the cheese has melted. Done! ✅
- Use leftover scrambled eggs. Adding leftover scrambled eggs to these quesadillas is a great way to reduce waste.
- Use flour tortillas. They will be less crispy, but substituting the flour tortillas for corn ones is a simple twist.
What to Serve with Bacon, Egg, and Cheese Quesadillas
These easy breakfast quesadillas are quite filling on their own, especially if you dip them in salsa. However, you can always pair them with some Corned Beef Hash with Eggs, Spinach Quiche, or Easy Bacon and Spinach Frittata for an extra hearty meal.
Don’t forget a vitamin-packed drink! I love these quesadillas with my Healthy Coffee Protein Smoothie, Blueberry Pomegranate Smoothie, Citrus Raspberry Mango Layered Smoothie, or Banana Kiwi and Kale Smoothie. Feel free to get creative depending on the fruits and veggies you have on hand!
How to Store Leftovers
- Once fully cooled, refrigerate these easy breakfast quesadillas in an airtight container for up to 3 days. You can also keep them in airtight bags that you can grab for a quick meal on the go.
- To reheat them, microwave them (in the container or bag) for up to a minute or until warm. If you’re using airtight bags, make sure they’re microwave-safe. You can also reheat the quesadillas in a pan over medium-low heat for 2 minutes on each side.
Can I Freeze These?
- Yes. Place the cooled quesadillas on a parchment-lined baking tray and pop them into the freezer for 2 hours or until frozen solid.
- Transfer them to freezer-friendly bags or containers and freeze them for up to 2 months.
- To reheat in the microwave, pop the frozen quesadillas into the microwave for 2-4 minutes or until warm. This is the quickest method, but they won’t turn out crispy.
- Stove. Thaw them in the fridge overnight and then heat them in a pan as usual.
More Easy Breakfast Recipes
- Easy Bacon and Spinach Frittata
- Drop Scones (Scotch Pancakes)
- Zucchini Egg Bake
- Pumpkin French Toast
- 4 strips bacon
- ½ small white onion, finely chopped
- 1 small russet potato, diced into 1/4-inch cubes
- ⅓ cup chopped red bell pepper, optional
- salt and fresh ground black pepper, to taste
- ½ tablespoon vegetable oil
- 3 to 4 eggs, whisked
- 4 large flour tortillas
- ⅓ cup refried beans with chilorio, or plain refried beans
- ½ cup shredded Mexican blend cheese
- cooking spray
- Heat a cast iron skillet or a frying pan over medium heat. Add the bacon to the pan and cook for 2 minutes on each side or until crispy. Remove the bacon from the pan and set it aside.
- Add the diced onion to the pan and stir to combine with the bacon fat. Cook the onions for 4 to 5 minutes, occasionally stirring, until soft and translucent.
- Stir in the potatoes and peppers; season with salt and pepper to taste. Add the vegetable oil and cook for 7 to 10 minutes or until the potatoes are fork-tender.
- Crumble the bacon and add it to the pan; stir well. Add the eggs and scramble all the ingredients. Let everything cook for 3 to 5 minutes or until the eggs are cooked to your liking. Taste for salt and pepper and adjust. Remove the pan from the heat.
- Place the flour tortillas on a flat surface. Spread two tortillas with 3 to 4 tablespoons each of refried beans. Top the same two tortillas with 3 tablespoons each of cheese. Add the scrambled eggs mixture to taste. Top each with an extra tablespoon or two of cheese. Place the remaining tortillas on top.
- Wipe the cast iron skillet clean (or pan) and set it over medium heat. Spray it with a little cooking spray. Place one quesadilla in the pan. Let it cook for 2 to 3 minutes or until the bottom is golden and crispy. Flip it over and cook it for 2 to 3 more minutes.
- Remove the quesadilla from the heat.
- Transfer to a plate, slice each tortilla into 4 wedges and serve with salsa and/or guacamole.
- Corn Tortillas or Flour Tortillas: In Mexico, quesadillas are made with corn tortillas. However, here in the States, we most often use flour tortillas.
- Refried Beans with Chilorio are refried beans mixed with pork. If you can find them, great; if not, plain refried beans are okay.
- Adding leftover scrambled eggs, bacon, or crispy potatoes to these quesadillas is a great way to use up those scraps.
- Shredded Cheese: Mexican blend cheese and shredded Manchego cheese are great in quesadillas, but you can also use Gouda, Oaxaca, Chihuahua, Muenster, and mozzarella.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.