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Crispy and ultra cheesy, these easy breakfast quesadillas are 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.
For those who want to spice up their meal routine even more, why not try our tantalizing barbacoa recipe, these flavorful migas, or hearty beef birria?
Why I Love These Quesadillas
- Crispy and Delicious: They’re pan-fried to crispy perfection, loaded with potatoes, refried beans, bacon, and scrambled eggs for a satisfying taste.
- Quick and Convenient: Ready in just 30 minutes, they are ideal for a speedy meal or a delicious breakfast on-the-go.
- Tex-Mex Flavors: Each bite combines chilorio, smoky bacon, sweet onions, comforting potatoes, and cheese for a classic Tex-Mex experience.
- Versatile: Perfect for a fresh, hot breakfast, or freeze them for later use.
Recipe Ingredients
- Bacon: Use your favorite kind, including turkey bacon or vegetarian bacon.
- White onion: Yellow onion is okay and so are shallots.
- Potato: Russet potatoes are my favorite, but feel free to use whatever you have.
- Bell pepper: Adds color and a sweet, mild flavor. Use whatever color you have on hand.
- Vegetable oil: You can also use corn or canola oil.
- Eggs: Provide a fluffy, protein-rich filling.
- Flour tortillas
- Refried beans with chilorio: You could substitute with black bean paste or regular refried beans.
- Mexican cheese blend: Manchego, Gouda, Oaxaca, Chihuahua, Muenster, and mozzarella are suitable substitutes.
- Cooking spray: Used to prevent sticking and achieve a crispy tortilla. A brush of oil or butter also works.
How to Make Breakfast Quesadillas
- Cook the Bacon: In a heated skillet, cook bacon on each side until crispy. Remove and drain on a paper towel-lined plate.
- Cook the Potatoes: Sauté white onion in the leftover bacon fat until soft. Add potatoes, season with salt and pepper, and cook with vegetable oil for 7-10 minutes until tender.
- Scramble the Eggs: Crumble bacon back into the pan, add eggs, and scramble together until cooked, about 3-5 minutes.
- Assemble the Quesadillas: Spread refried beans and cheese on two tortillas, top with scrambled egg mixture, add more cheese, and cover with remaining tortillas.
- Cook the Quesadillas: In a medium-heated, sprayed pan, cook each quesadilla for 2-3 minutes per side until golden and crispy.
- Serve: Slice cooked quesadillas into quarters and serve.
Serving Suggestions
These easy breakfast quesadillas are quite filling on their own, but 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.
How to Store And Freeze Quesadillas
- Refrigerate Leftovers: Once fully cooled, refrigerate these easy breakfast quesadillas in an airtight container or airtight bags for up to 3 days. To reheat, microwave them for up to a minute or until warm. You can also reheat the quesadillas in a pan over medium-low heat for a few minutes on each side.
- To Freeze: Arrange the quesadillas on a parchment-lined baking sheet in a single layer and quick-freeze for 2 hours. Then, move them into a freezer bag and keep them in the freezer for up to 3 months. Reheat the frozen quesadillas in a toaster oven set to 350˚F until they’re warm. You can also use your air fryer to reheat them. For quicker reheating, thaw the quesadillas in the refrigerator for a few hours or overnight.
More Easy Breakfast Recipes
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Breakfast Quesadillas
These easy breakfast quesadillas are packed with crispy bacon, eggs, melty cheese, and potatoes.
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
- 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.
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
Calories: 131kcal | Carbohydrates: 6g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 220mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg
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.
Did you make a recipe? Leave a rating
These are perfect day starter!! A new favorite breakfast at my house!
I would like to wake up with these quesadillas! They look fabulous!
These were so tasty – totally full of flavor!
No doubt, this is really amazing! Definitely a must make!
I love everything that goes into this quesadilla. I cannot wait to try this!
These look absolutely delicious! I can’t think of a better way to start the morning!
Thank YOU! I hope you enjoy it! 🙂