Crispy Bacon Egg and Cheese Breakfast Quesadillas
Crispy bacon, melted cheese, and perfectly cooked eggs in every bite. These bacon egg and cheese breakfast quesadillas are better than takeout and ready in just 20 minutes. After making these many times, I’ve discovered the trick to getting that perfect crispy exterior and gooey center. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try these Apple Pie Bars for dessert and Serve these quesadillas with this Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes.
Why This Crispy Bacon Egg and Cheese Breakfast Quesadillas Is Pure Comfort
- Crispy bacon and melted cheese in every bite
- Ready in just 20 minutes
- Better than takeout
- Perfect for a quick and satisfying breakfast
What You'll Need for Crispy Bacon Egg and Cheese Breakfast Quesadillas
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 large eggs
- 8 slices bacon
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
- Salt and pepper, to taste
- Optional: hot sauce or salsa for serving
- Optional: Fresh cilantro, chopped
- Optional: Sliced avocado
- Optional: Sour cream or Greek yogurt
📝 Ingredient Notes
- Eggs: Use large eggs for the best results.
- Bacon: Use thick-cut bacon for extra crispiness.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Spatula — Makes flipping the quesadillas easy and mess-free. → See on Amazon
How to Make Crispy Bacon Egg and Cheese Breakfast Quesadillas
- Cook the bacon: Cook bacon in a large non-stick skillet over medium heat until crispy. Remove from skillet and set aside, but keep the bacon grease in the pan.
- Crack eggs into the skillet: Crack eggs directly into the skillet with the bacon grease. Season with salt and pepper. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- Assemble the quesadillas: Place a tortilla on a flat surface. Sprinkle with cheese, then top with cooked eggs, bacon, and more cheese. Fold the tortilla in half to enclose the filling.
- Cook the quesadillas: Place the assembled quesadillas in the same skillet over medium heat. Cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
- Serve: Slice the quesadillas into wedges and serve with your favorite toppings.
Cook's Tips for Perfect Crispy Bacon Egg and Cheese Breakfast Quesadillas
- Common mistake and fix: Avoid overcrowding the skillet when cooking the eggs. This will help prevent them from becoming tough and rubbery.
- Tip: For extra crispiness, you can toast the tortillas in a dry skillet before adding the filling.
- Tip: To make these ahead, simply assemble the quesadillas and refrigerate until ready to cook. Then, add a few extra minutes to the cooking time.
Storing & Reheating Crispy Bacon Egg and Cheese Breakfast Quesadillas
Short-Term Storage
Store in an airtight container in the fridge. Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble the quesadillas up to 24 hours ahead of time. Store in the fridge until ready to cook.
Freezing Crispy Bacon Egg and Cheese Breakfast Quesadillas
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through. Note that this may make the tortilla soggy.
Recipe Notes
- Chef tip: For extra flavor, you can sauté some diced onions and bell peppers in the bacon grease before adding the eggs.
- Best substitution: You can substitute the cheddar cheese with your favorite melting cheese, such as Monterey Jack or mozzarella.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your quesadillas are burning, reduce the heat or flip them more frequently.
Want to level up this recipe?
High-quality tortillas — Ensure the best texture and flavor for your quesadillas. → Check price on Amazon
Crispy Bacon Egg and Cheese Breakfast Quesadillas
Ingredients
Main Ingredients
- 8 large eggs
- 8 slices bacon
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
Seasonings
- Salt and pepper, to taste
- Optional: hot sauce or salsa for serving
Optional Toppings
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream or Greek yogurt
Instructions
- Cook the bacon: Cook bacon in a large non-stick skillet over medium heat until crispy. Remove from skillet and set aside, but keep the bacon grease in the pan.
- Crack eggs into the skillet: Crack eggs directly into the skillet with the bacon grease. Season with salt and pepper. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- Assemble the quesadillas: Place a tortilla on a flat surface. Sprinkle with cheese, then top with cooked eggs, bacon, and more cheese. Fold the tortilla in half to enclose the filling.
- Cook the quesadillas: Place the assembled quesadillas in the same skillet over medium heat. Cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
- Serve: Slice the quesadillas into wedges and serve with your favorite toppings.
Notes
- Chef tip: For extra flavor, you can sauté some diced onions and bell peppers in the bacon grease before adding the eggs.
- Best substitution: You can substitute the cheddar cheese with your favorite melting cheese, such as Monterey Jack or mozzarella.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your quesadillas are burning, reduce the heat or flip them more frequently.
Storage
- Fridge: Store leftover quesadillas in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through. Note that this may make the tortilla soggy.
- Make ahead: You can assemble the quesadillas up to 24 hours ahead of time. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 480
- Protein: 28g
- Fat: 36g
- Carbs: 17g
- Fiber: 1g
- Sugar: 2g
- Sodium: 900mg
- Cholesterol: 370mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Bacon Egg and Cheese Breakfast Quesadillas FAQs
Yes, you can assemble the quesadillas up to 24 hours ahead of time. Store in the fridge until ready to cook. Add a few extra minutes to the cooking time.
This is likely due to overcrowding the skillet when cooking the eggs. Make sure to cook them in batches if necessary.
Yes, you can cook the assembled quesadillas in the air fryer at 375°F for 5-7 minutes or until the cheese is melted and the tortilla is crispy.
The best way to reheat leftover quesadillas is in a 350°F oven for 10-15 minutes or until warmed through. This will help maintain the crispiness of the tortilla.
Using low-fat cheese may result in a less melty and flavorful quesadilla. For the best results, use full-fat cheese.
A Warm Final Note
I can’t wait for you to try Crispy Bacon Egg and Cheese Breakfast Quesadillas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
