Bacon Egg and Cheese Breakfast Quesadillas (Quick + Freezer-Friendly)
These Bacon Egg and Cheese Breakfast Quesadillas are a quick, one-pan breakfast filled with fluffy scrambled eggs, crispy bacon, and plenty of melted cheddar cheese. They’re perfect for busy mornings when you need something fast, filling, and easy to grab on the go.
Ingredients
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1 (8-inch) flour tortilla
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2 slices cooked bacon, chopped and divided
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2 large eggs
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1/3 cup shredded cheddar cheese, divided
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Salt and pepper, to taste
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1 teaspoon butter (optional, for cooking)
Instructions
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Whisk eggs
In a small bowl, whisk together the eggs with salt and pepper. -
Cook eggs in the pan
Heat an 8–10 inch nonstick frying pan over medium-low heat. Add butter or lightly coat the pan with cooking spray.
Pour in the eggs and swirl to coat the bottom evenly. Cook until the edges are set but the center is still slightly soft. -
Add half the filling and tortilla
Sprinkle half of the chopped bacon and half of the cheese evenly over the eggs.
Place the tortilla directly on top of the egg mixture and press gently so it sticks. -
Flip
Carefully flip the eggs and tortilla together so the tortilla is now on the bottom of the pan. -
Finish filling and fold
Sprinkle the remaining bacon and cheese over the eggs.
Fold the tortilla in half to form a quesadilla. -
Toast until golden
Cook for 1–2 minutes per side, flipping carefully, until the tortilla is golden brown and the cheese is fully melted. -
Slice and serve
Remove from the pan, slice with a pizza cutter, and serve warm.
Notes
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Use medium-low heat to keep the eggs soft and avoid browning the tortilla too quickly.
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For extra crispiness, lightly spray the outside of the tortilla with cooking spray before cooking.
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Pre-cooked bacon works great for speed, or use leftover bacon from the fridge.
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Want it extra cheesy? Add 1–2 more tablespoons of cheese.