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Easy Bacon, Egg, and Cheese Breakfast Quesadillas Recipe

Easy Bacon, Egg, and Cheese Breakfast Quesadillas

Crisp flour tortillas are filled with tender scrambled eggs, smoky bacon, and melted cheese for an easy breakfast that serves four. Salsa, hot sauce, green onions, bell pepper, cilantro, and avocado make tasty optional additions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 slices Bacon
  • 6 eggs Large eggs
  • 2 tablespoons Milk or half-and-half
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 4 tortillas Medium-to-large flour tortillas, preferably 8-inch
  • 1 to 1 1/2 cups Shredded cheddar, Monterey Jack, or cheddar-Monterey Jack blend
  • 1 tablespoon Butter or neutral cooking oil
Optional Additions
  • 2 tablespoons Sliced green onions
  • 1/4 cup Diced bell pepper
Serving Ideas
  • as needed Salsa or hot sauce
  • as needed Chopped cilantro or avocado

Method
 

Step-by-Step
  1. Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper-towel-lined plate, crumble or chop it, and reserve about 1 tablespoon of bacon fat if desired.
  2. Whisk the eggs with the milk, salt, and black pepper. Scramble them in the skillet over medium-low to medium heat until just set, taking care not to overcook them.
  3. Warm a clean skillet or griddle over medium heat and lightly grease it with the butter or neutral cooking oil.
  4. Place one tortilla in the skillet. Cover half with cheese, add scrambled egg and bacon, then add optional vegetables or green onions and a little more cheese.
  5. Fold the tortilla in half and cook for about 2 to 3 minutes per side, pressing gently, until golden brown and the cheese is melted. Repeat with the remaining tortillas.
  6. Rest the quesadillas for 1 minute, then cut them into wedges. Serve with salsa or hot sauce and garnish with cilantro or avocado if desired.

Notes

Slightly undercook the eggs because they continue cooking inside the quesadillas. Use moderate heat so the cheese melts before the tortilla becomes too dark. Grating cheese from a block usually produces a smoother melt. Drain the bacon well and avoid overfilling for crisp quesadillas.