This Breakfast Quesadilla is going to be your new favorite. With its secret sauce, it is the best breakfast around.
Quesadillas are a favorite in our house. One of the things that makes them over the top good is my quesadilla sauce that I use in both our Beef Quesadillas and our Chicken Quesadillas.
In this great Breakfast Quesadilla recipe, I make a spin on that sauce. Then we throw in some cooked bacon, scrambled eggs, and a whole lot of cheese. The result is these filling and absolutely delicious quesadillas that are perfect for breakfast but will also be a big hit at dinner!
How to Make a Breakfast Quesadilla
Here is a brief overview of making easy breakfast quesadillas. For the full recipe and measurements, see the recipe card at the bottom of the post.
- Make the sauce. Whisk together the mayonnaise, garlic powder, chili powder, cumin, paprika, salt, and cayenne pepper and set aside.
- Prepare the eggs. Whisk together the eggs and milk in a large bowl. Melt butter in a large skillet. Add the egg mixture to the pan and scramble them. Remove from the pan.
- Build your quesadilla. Place a large, clean skillet over low heat. Spray a little cooking spray and layer a tortilla (mayo side up), cheese, eggs, cooked bacon, and a little more cheese. Fold the tortilla over on itself.
The Best Cheese for Quesadillas
The key to choosing cheese for any quesadilla recipe is to use one that melts well. Colby Jack cheese is one that works very well and that my family loves. Cheddar cheese and Monterey Jack are also great melting cheeses.
While we are on the subject of cheese, let’s talk about why it is so important to shred your own cheese. This is always true, but it is especially true for recipes where melty cheese is the star of the show.
While you might be tempted to buy pre-shredded cheese, they are coated in preservatives. Those preservatives keep the shreds from clumping together in the bag at the store, but they also keep the cheese from melting well. It is well worth the extra five minutes to shred your cheese for this recipe.
Seasoning for Breakfast Quesadilla
The blend of spices for the sauce in this recipe adds a kick of flavor that makes the quesadilla so delicious without being spicy. The small blend of spices is composed of common seasonings that are probably already in your pantry.
If you want to skip measuring each of the spices, you can replace it with two teaspoons of my Homemade Taco Seasoning. It can be used in so many different ways and recipes, I recommend keeping it on hand.
Homemade Taco Seasoning
Tips and Variations
- Change up the meat. Not big on bacon? Use ground sausage or ham in addition to or instead of bacon.
- Add some veggies. Sautéed onions and peppers add a fajita kick. Black beans or corn are another great way to stretch this meal further and get more than 4 quesadillas out of this recipe.
- Experiment with different cheeses. See above for which cheese is best for quesadillas.
Storing and Reheating
This recipe is best enjoyed fresh. To save some time on prep, make the sauce and bacon ahead of time. The quesadillas can be stored in the refrigerator for up to three days. Reheat by placing in a skillet on medium heat until heated through. Use your best judgment when reheating leftovers.
If you use gluten-free tortillas, this recipe contains no gluten.
Yes! Use oil instead of butter and skip the cheese. Use a milk alternative to prep the eggs, or just whisk them by themselves.
To make this recipe vegetarian, skip the bacon or use a soy based bacon. Another great option would be to use some soy chorizo crumbles in place of the bacon.
Other Easy Breakfast Recipes
If you make this easy Breakfast Quesadilla recipe or any of my other recipes, please leave me a comment and let me know what you think.
- 6 slices thick cut bacon diced, cooked, and removed from fat
- 1 tablespoon milk
- 1/4 cup mayonnaise (I used light mayo, but full fat will work too)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 4 large eggs
- 1 tablespoon unsalted butter
- 2 1/2 cups shredded Colby-Jack cheese
- 4 6 inch flour tortillas
- In a small bowl whisk together the mayonnaise, garlic powder, chili powder, cumin, paprika, salt, and cayenne pepper. Set aside.
- In a large bowl, whisk together the eggs and milk.
- Melt the butter in a large skillet over medium heat. Add the egg mixture, and cook, pulling the edges of the egg mixture towards the middle of the pan, to scramble them and prevent them from sticking to the bottom of the skillet. Remove the eggs from the pan.
- Place a clean large skillet (that you can fit with a lid) over very low heat.
- Working with one tortilla at a time, spread about a tablespoon of the mayonnaise mixture on the tortilla. Spray the skillet with a very small amount of cooking spray. Place the tortilla in the skillet (mayo side up). Top with about 2/3 cup of a cheese, 1/4 of the egg mixture, and some of the cooked bacon. Top with a little more cheese. Fold the tortilla over on itself.
- Let it cook for about two minutes or until the shell begins to turn golden brown. Cover while it is cooking. Flip it over, recover, and cook for another two minutes. Repeat with the other tortillas.
- Slice each quesadilla into thirds with a pizza cutter and enjoy.
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