Breakfast Quesadillas Recipe

Name: Breakfast Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound thin bacon; Butter, for the pan; 1 onion, diced; 1 red bell pepper, diced; 1 jalapeno, seeded and diced; 1/4 cup half-and-half; 8 large eggs; Salt and freshly ground black pepper; 3/4 cup freshly grated Cheddar; 3/4 cup freshly grated Monterey Jack cheese; 6 whole-wheat tortillas; Avocado slices, for topping, optional; Sour cream, for serving; Store-bought or homemade pico de gallo or salsa, for serving

Servings: persons

1 pound thin bacon
Butter, for the pan
1 onion, diced
1 red bell pepper, diced
1 jalapeno, seeded and diced
1/4 cup half-and-half
8 large eggs
Salt and freshly ground black pepper
3/4 cup freshly grated Cheddar
3/4 cup freshly grated Monterey Jack cheese
6 whole-wheat tortillas
Avocado slices, for topping, optional
Sour cream, for serving
Store-bought or homemade pico de gallo or salsa, for serving

1
Fry the bacon in a skillet over medium heat until crisp.
2
Remove to a paper towel-lined plate and pour off the excess grease.
3
Return the skillet to the stove over high heat.
4
Add a couple tablespoons of butter.
5
When it's melted and the skillet is hot, add the onions, bell peppers and jalapenos.
6
Stir the veggies around and cook until starting to soften and turn golden brown.
7
Meanwhile, mix together the half-and-half, eggs and some salt and pepper in a bowl.
8
Pour the egg mixture into the skillet with the veggies.
9
Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done.
10
Turn off the heat and set aside.
11
To assemble the quesadillas, set a griddle or skillet over medium-low heat and add some butter.
12
Toss together the grated Cheddar and Monterey Jack in a bowl.
13
Put a tortilla on the griddle and add a layer of cheese, a layer of the cooked eggs and veggies, a layer of bacon slices, a layer of avocado if using and another layer of cheese.
14
Top with a second tortilla.
15
Cook on both sides, flipping carefully, until the cheeses are totally melted and the filling is hot.
16
Repeat with the other tortillas and ingredients.
17
Slice the 3 quesadillas into 4 wedges each.
18
Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!
19
).

1088

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound thin bacon, Butter, for the pan, 1 onion, diced, 1 red bell pepper, diced, and more.

Yes, Breakfast Quesadillas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions