Breakfast Quesadillas

5 from 5 votes

Breakfast Quesadillas

Perfectly crunchy, cheesy breakfast quesadillas stuffed with scrambled eggs, refried beans, bacon, and potatoes. A quick and easy, make-ahead breakfast!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Breakfast/Brunch

Cuisine: Mexican

Keyword: breakfast quesadilla

Servings: wedges

Author: Katerina Petrovska

Equipment

Ingredients

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

Instructions

Cook the bacon. 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.
Sauté. 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.
Cook the veggies. 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.
Scramble the eggs. 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.
Assemble. 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 egg mixture to taste. Top each with an extra tablespoon or two of cheese. Place the remaining tortillas on top.
Fry the quesadillas. 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.
Slice and serve. Remove the quesadilla from the heat. Transfer to a plate, slice each tortilla into 4 wedges, and serve with salsa and/or guacamole.

Notes

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.

Nutrition