Bacon Egg and Cheese Quesadilla
This bacon egg and cheese quesadilla is loaded with crispy bacon, fluffy scrambled eggs, and melted cheese tucked inside a golden, crisp tortilla. It’s an easy breakfast quesadilla that makes a satisfying choice for busy mornings, weekend breakfasts, or breakfast-for-dinner.
Stuff your breakfast in a grilled tortilla
There’s no better way to start the day than with a hearty breakfast, and this bacon egg and cheese quesadilla is just that. When I’m in the mood for bacon and eggs, I often stuff them inside a pan-fried tortilla. It’s become one of my favorite ways to serve this classic breakfast combination, whether I’m cooking for myself or for company.
Even though these breakfast quesadillas are pretty quick to make, I don’t always have time to scramble eggs and fry bacon on a busy weekday morning. But that’s just one more thing that makes this recipe a winner. I can enjoy one fresh and hot from the skillet on a Saturday or Sunday morning, then cook up a few extras to put in the freezer for mornings when there simply isn’t enough time fresh. Win-win!
If you’re like I am, a good quesadilla is welcome on the table anytime. Try these other great quesadilla recipes too: breakfast sausage quesadilla, savory sweet potato quesadilla, and homemade Cajun chicken quesadilla.
Recipe ingredients
- Bacon: Choose a good-quality bacon with a balanced ratio of meat to fat. The rendered fat helps the bacon develop crisp edges and deep savory flavor, while the crisp pieces add texture and smoky, salty flavor throughout the quesadilla.
- Tortilla shells: Use 12-inch burrito-style flour tortillas so there is plenty of room for the bacon, eggs, and cheese while still allowing the quesadilla to fold neatly. You can also use easy homemade tortilla shells; when making them for this recipe, divide the dough into 6 portions instead of the 12 called for in that recipe to create the larger tortillas needed here.
- Butter: Butter adds rich flavor and helps the outside of the tortilla become golden and crisp as the quesadilla cooks. I use butter made from fresh cream whenever possible for its fresh dairy flavor.
- American cheese: American cheese is my preferred choice for a bacon egg and cheese quesadilla because it’s the traditional breakfast-sandwich cheese where I’m from and melts especially well around the filling. You can use any cheese you enjoy on your breakfast sandwiches or quesadillas instead; cheddar, swiss, Monterey Jack, Colby Jack, and pepper Jack are all good options.
See the recipe card for full information on ingredients and quantities.
How to make a bacon egg and cheese quesadilla
Step 1: Whisk the eggs, milk, pepper, and granulated garlic together until well combined. Heat the olive oil in a skillet, add the egg mixture, and cook, gently stirring and folding the eggs until they are just set. Remove from the skillet and set aside.
Step 2: Add the bacon to the skillet and cook until browned and crisp. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble or chop it into pieces and set aside.
Step 3: Spread half of the butter evenly over one side of a tortilla. Place the tortilla butter-side down in a skillet over medium heat.
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Step 4: Arrange half of the cheese evenly over the entire tortilla. Arrange half of the scrambled eggs and half of the cooked bacon over one half of the tortilla, leaving the other half topped with cheese only.
Step 5: Cook until the underside of the tortilla is golden brown and the cheese has melted. Fold the cheese-only half over the bacon and egg filling, then gently press the quesadilla together with a spatula.
Step 6: Transfer the finished quesadilla to a cutting board. Use the remaining tortilla, butter, cheese, scrambled eggs, and bacon to prepare the second quesadilla in the same way.
Step 7: Let the quesadillas rest for 1–2 minutes before cutting so the hot filling and melted cheese have a chance to settle. Cut each quesadilla into 4 wedges and serve.
Easy additions
One of the best things about a bacon egg and cheese quesadilla is how easy it is to make it your own. Keep the classic bacon, egg, and cheese combination as the base, then add vegetables, potatoes, extra meat, or a little heat to suit your taste.
- Vegetables: Add sautéed bell peppers, onions, mushrooms, spinach, or jalapeños for extra flavor and texture. Cook them before assembling the quesadilla so excess moisture doesn’t soften the tortilla.
- Potatoes: Crispy home fries or shredded hash browns make the quesadilla even heartier. Keep the layer fairly thin so the quesadilla is still easy to fold and eat.
- Breakfast sausage: Add a little crumbled breakfast sausage along with the bacon for an extra-meaty breakfast quesadilla.
- Fresh tomatoes: Seed and dice fresh tomatoes before adding them, and use a light hand. Removing the seeds and excess juice helps keep the tortilla crisp.
- Green chiles: Well-drained diced green chiles pair naturally with bacon, eggs, and melted cheese and add a mild chile flavor without much additional moisture.
- Avocado: Tuck sliced or diced avocado into the quesadilla near the end of cooking so it warms slightly without becoming overly soft.
- Fresh herbs: Sprinkle in chopped chives, green onions, or cilantro for a fresh finish that works especially well with eggs and bacon.
- Hot sauce: Add a few dashes over the eggs before folding the quesadilla, or serve your favorite hot sauce on the side for everyone to add to taste.
Top tips
- Chop additions into bite-size pieces: Any extras you add should be cut fairly small and distributed throughout the filling. Large chunks of vegetables, potatoes, or meat can make the folded quesadilla bulky and cause the filling to tumble out when you cut or eat it.
- Build a thin, even layer of filling: Scatter the bacon and scrambled eggs across one half rather than mounding everything toward the middle. This keeps the quesadilla an even thickness, makes folding easier, and puts some of each filling in every wedge.
- Don’t rush the tortilla: Medium heat gives the cheese time to melt while the tortilla gradually becomes crisp and golden. Turn the heat up too high and you risk a browned exterior with cheese that hasn’t fully melted.
- Let the melted cheese do the work: Once you fold the tortilla, give it a light press with a spatula. You only need enough pressure to bring the cheesy surfaces together with the filling; pressing hard can squeeze the eggs and bacon out around the edges.
- Start each quesadilla with a clean skillet: Before adding the second tortilla, wipe away any stray cheese, bacon pieces, or browned bits. Left in the pan, those small pieces can scorch and stick to the next tortilla.
- Choose a spatula that supports the whole quesadilla: A broad spatula makes it much easier to move the finished quesadilla without bending or cracking the crisp tortilla and losing filling along the way.
- Freeze them before cutting: Cool cooked quesadillas completely, wrap them individually, and store them in an airtight freezer-safe bag or container. Leaving them whole gives the tortilla fewer exposed edges and helps prevent the filling from drying out in the freezer.
- Bring back the crispness in a skillet: Thaw frozen quesadillas overnight in the refrigerator, then warm them over medium-low heat, turning occasionally. The lower heat gives the center enough time to become hot while allowing the tortilla to crisp again without burning.
Serve
A bacon egg and cheese quesadilla can easily stand alone for breakfast, but adding a side or two makes it feel more like a full breakfast or brunch. Pair it with crispy home fries, breakfast potatoes, or hash browns for a traditional breakfast combination. For a lighter side, fresh berries, sliced melon, or citrus fruit balance the richness of the bacon, eggs, and cheese.
There are plenty of good options for serving alongside the quesadilla for dipping or spooning over the top. Simple pico de gallo brings fresh tomatoes and bright acidity, while small batch fresh guacamole adds a cool, creamy element that pairs nicely with the crisp tortilla and smoky bacon. Salsa, sour cream, and hot sauce are easy choices too, particularly when you’re serving several people and everyone can choose their own toppings.
For brunch or breakfast-for-dinner, add a bowl of seasoned black or pinto beans and a generous platter of fresh fruit to the table. Serve everything family-style with the quesadillas, toppings, and sides so everyone can put together a plate with whatever they like.
Other recipes you’ll love
If you loved this from scratch breakfast recipe, give these other great breakfast recipes a try too!
Grilled Cheese and Tomato Quesadilla
Three Cheese Quesadilla Recipe
Ham and Cheese Quesadilla
Apple Pie Quesadilla Recipe
Bacon Egg and Cheese Quesadilla
Ingredients
- 6 large eggs
- 6 teaspoons whole milk
- coarse ground black pepper to taste
- granulated garlic to taste
- 1 tablespoon olive oil
- 8 slices bacon
- 2 12-inch burrito-style tortilla shells
- 1 tablespoon butter
- 2 cups shredded American cheese
Instructions
- Whisk the eggs, milk, pepper, and granulated garlic together. Heat the olive oil in a skillet, add the eggs, and cook, gently stirring and folding, until just set. Remove and set aside.
- Cook the bacon until browned and crisp. Drain on a paper towel-lined plate, then crumble or chop into pieces.
- Spread half of the butter over one side of a tortilla. Place it butter-side down in a skillet over medium heat.
- Arrange half of the cheese over the tortilla. Top one half with half of the scrambled eggs and bacon.
- Cook until the tortilla is golden brown underneath and the cheese is melted. Fold the tortilla over the filling and press gently with a spatula.
- Transfer to a cutting board and repeat with the remaining tortilla, butter, cheese, eggs, and bacon.
- Rest for 1–2 minutes, then cut each quesadilla into 4 wedges and serve.
Notes
- Use 12-inch burrito-style flour tortillas so there is enough room for the bacon, eggs, and cheese without overfilling.
- Keep the skillet over medium heat so the cheese has time to melt and the tortilla becomes golden and crisp without burning.
- Let the quesadillas rest for 1–2 minutes before slicing to help the hot filling and melted cheese settle.
- To freeze, cool the quesadillas completely, wrap individually, and store whole in an airtight freezer-safe container or bag.
- Thaw overnight in the refrigerator and reheat in a skillet over medium-low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
