Name: Easy Breakfast Quesadillas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 6 eggs; 1/4 cup milk (any kind); Salt and pepper, to taste; 1/2 green pepper, diced; 4 tablespoons unsalted butter, divided; 6 slices bacon, cooked, drained, and roughly chopped; 3/4 cup shredded cheddar cheese, divided; 6 medium soft tortilla shells

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Mornings can be hectic, but that doesn’t mean you have to sacrifice a good breakfast.

These Easy Breakfast Quesadillas are here to save the day! Packed with fluffy scrambled eggs, crunchy green peppers, crispy bacon, and gooey cheddar cheese, all wrapped in golden, crispy tortilla shells, this recipe is the perfect way to start your day on a high note.

Whether you’re feeding a family or just yourself, this 20-minute recipe is simple, satisfying, and sure to become a favorite in your breakfast rotation. Let’s dive into how you can whip up these quesadillas in no time!

Why You’ll Love This Recipe

Quick and Easy: With only 5 minutes of prep and 15 minutes of cooking time, these quesadillas are perfect for busy mornings.
Customizable: You can easily swap ingredients to fit your taste or dietary preferences.
Deliciously Satisfying: The combination of eggs, bacon, cheese, and crispy tortillas is a guaranteed flavor win.
Kid-Friendly: Even picky eaters will love this cheesy, handheld breakfast option.

Ingredients You’ll Need

To make 3 hearty quesadillas, gather the following:

6 eggs
¼ cup milk (any kind works—dairy or non-dairy)
Salt and pepper to taste
½ green pepper, diced (see note below for texture preferences)
4 tablespoons unsalted butter, divided
6 slices of bacon, cooked, drained, and roughly chopped
¾ cup shredded cheddar cheese, divided
6 medium soft tortilla shells

How to Make Easy Breakfast Quesadillas

This recipe comes together in just a few simple steps:

1. Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the diced green peppers for a pop of color and crunch. (Note: If you prefer softer green peppers, you can sauté them in butter or oil beforehand.)

2. Cook the Eggs

In a large skillet over medium heat, melt 2 tablespoons of butter. Pour in the egg mixture and cook, stirring often, until the eggs are fluffy and no longer runny. Transfer the cooked eggs to a separate plate and set aside.

3. Assemble the Quesadilla

Using the same skillet (wipe clean if necessary), melt another 2 tablespoons of butter over medium heat. Place one tortilla shell in the center of the pan.

Layer the quesadilla as follows:

Sprinkle ¼ cup shredded cheddar cheese evenly over the tortilla, leaving a small border around the edges.
Spread a layer of scrambled eggs on top of the cheese.
Add chopped bacon for that irresistible smoky flavor.
Sprinkle with additional cheese if desired for extra gooeyness.

Top with another tortilla shell and gently press down to seal the quesadilla.

4. Cook Until Golden and Crispy

Cook the quesadilla for 2–3 minutes on each side, or until the tortilla is golden brown and slightly crispy, and the cheese has melted beautifully. Repeat this process with the remaining tortillas and fillings to make three quesadillas in total.

5. Serve Immediately

Slice each quesadilla into quarters or halves and serve warm. These quesadillas pair perfectly with salsa, sour cream, or even a dollop of guacamole for dipping!

Pro Tips for Perfect Breakfast Quesadillas

Crunchy vs. Soft Peppers: If you like a bit of crunch in your quesadilla, leave the green peppers raw before adding them to the egg mixture. For softer peppers, sauté them in butter or oil before mixing with the eggs.
Cheese Choices: While cheddar is classic, feel free to experiment with other cheeses like Monterey Jack, mozzarella, or a spicy pepper jack for an extra kick!
Make It Vegetarian: Skip the bacon and add sautéed mushrooms, spinach, or diced tomatoes for a meat-free version.

Nutritional Information (Per Serving)

Calories: 359 kcal
Carbohydrates: 4g
Protein: 16g
Fat: 31g (Saturated Fat: 15g)
Cholesterol: 230mg
Sodium: 394mg
Potassium: 194mg
Fiber: 1g
Sugar: 2g
Vitamin A: 860 IU
Vitamin C: 16mg
Calcium: 251mg
Iron: 1mg

Why Breakfast Quesadillas Are Perfect for Busy Mornings

These quesadillas are an ideal solution for mornings when you don’t have much time but still want something filling and flavorful. You can even prep some of the ingredients—like cooking the bacon or chopping the green peppers—the night before to make assembly even faster.

Plus, they’re portable! Wrap one up in foil or parchment paper, and you’ve got a grab-and-go breakfast that’s way better than anything from the drive-thru.

Final Thoughts

Breakfast doesn’t have to be boring or time-consuming! These Easy Breakfast Quesadillas are proof that you can enjoy a hearty, homemade meal in just 20 minutes. With their crispy exterior and flavorful fillings, they’re sure to become a staple in your kitchen.

So next time you’re looking for a quick breakfast idea that doesn’t skimp on taste, give these quesadillas a try. Your taste buds—and your busy schedule—will thank you!

Happy cooking!

Easy Breakfast Quesadillas

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Author: Noura
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 3 quesadillas 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Nut-Free

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Description

These Easy Breakfast Quesadillas are filled with fluffy scrambled eggs, green peppers, bacon, and cheddar cheese, all enveloped between two crispy tortilla shells. It’s an easy meal that’s perfect for busy mornings!

Ingredients

Scale

6 eggs
1/4 cup milk (any kind)
Salt and pepper, to taste
1/2 green pepper, diced
4 tablespoons unsalted butter, divided
6 slices bacon, cooked, drained, and roughly chopped
3/4 cup shredded cheddar cheese, divided
6 medium soft tortilla shells

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Instructions

In a medium bowl, whisk together eggs, milk, salt, and pepper. Add green peppers and stir to combine. Set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the egg mixture and cook, stirring often, until no longer runny. Remove the eggs to a separate plate.
In the same skillet (wipe if needed), melt the remaining 2 tablespoons of butter over medium heat.
Place one tortilla shell in the center of the pan.
Top with 1/4 cup cheddar cheese, leaving a 1/2 inch border around the tortilla.
Spread a portion of scrambled eggs evenly over the cheese, followed by chopped bacon and a bit more cheese if desired.
Place a second tortilla shell on top and press down gently.
Cook for 2–3 minutes on each side, or until golden brown and cheese is melted.

Repeat with the remaining tortilla shells and filling. Serve immediately.

Notes

I chose not to sauté the green peppers before adding them to the eggs, which keeps them slightly crunchy. If you prefer softened green peppers, sauté them in a tablespoon of butter or oil until tender before adding to the eggs.