Breakfast Quesadilla Recipe - Easy Chicken Recipes (2024)

Can I make a breakfast quesadilla ahead of time?

I do not recommend making these up before, as the liquid from the eggs starts to make the tortillas very soft and mushy. You can, however, cook the bacon ahead of time.

Do I really need to add a whole tablespoon of butter to the pan?

Yes! This helps prevent your eggs from sticking and gives them amazing flavor. You can use less if you choose a nonstick pan.

How can I tell when my breakfast quesadilla has browned enough?

You will use a spatula to peek underneath. It is brown enough when you see little brown circles all over the tortilla. You do have to keep a careful eye whole thing can burn very quickly once it starts to brown.

Can I change up the flavor of breakfast quesadillas?

You can change up the style of breakfast meat to something like cut-up sausage links or browned breakfast sausage. You can also add different vegetables like onions and peppers.

• ▢ 1 tablespoon unsalted butter ⅛ stick
• ▢ 2 large eggs
• ▢ 1 teaspoon milk
• ▢ ⅛ teaspoon kosher salt
• ▢ 1 (10-inch) flour tortilla
• ▢ ½ cup freshly shredded cheddar cheese
• ▢ 2 strips cooked bacon crumbled

• Melt the butter in a sauté pan set over medium heat.

  1 tablespoon unsalted butter

  

• Whisk together the eggs, milk, and salt.

  2 large eggs, 1 teaspoon milk, ⅛ teaspoon kosher salt

  

• Add the egg mixture to your pan and, using a rubber spatula, move the eggs around to prevent them from burning. Cook until the eggs are cooked through and fluffy. Transfer the eggs to a plate.

  

• Place one tortilla into a large sauté pan set over medium heat.

  1 (10-inch) flour tortilla

• Sprinkle half the cheese down onto half the tortilla. Place the eggs over the cheese. Sprinkle the bacon and remaining cheese over the eggs.

  ½ cup freshly shredded cheddar cheese, 2 strips cooked bacon

  

• Fold the tortilla in half to cover the eggs. Cook until the bottom has just started to brown.

  

• Flip the quesadilla over and cook until that side has browned.

• Cut the quesadilla into quarters and serve with some salsa or sour cream.

• For a slightly healthier quesadilla, use egg whites only.
• Feel free to swap the bacon for diced cooked sausage or ham.
• You can add diced vegetables, like onions or peppers.
• Feel free to switch up the cheese for Colby or Monterey jack.
• To make this dairy free, swap the butter for oil, the milk for water or dairy-free milk, and the cheese for vegan cheese!
• For gluten-free quesadillas, use gluten-free tortillas.
• Cook the eggs in plenty of butter or oil to prevent sticking.
• Take care not to overcook the eggs, as they will continue to cook once added to the tortilla.
• Lightly butter or oil the pan before adding the tortilla to help it brown more.
• If serving a crowd, keep finished quesadillas warm on a baking sheet in a 200°F oven.

Storage:Store breakfast quesadillas in an airtight container in the refrigerator for up to 1 day or in the freezer for up to 1 month.

Nutrition Facts

Breakfast Quesadilla Recipe

Amount Per Serving (1 quesadilla)

Calories 644Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 24g150%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 14g

Cholesterol 475mg158%

Sodium 1295mg56%

Potassium 310mg9%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 2g2%

Protein 34g68%

Vitamin A 1470IU29%

Calcium 511mg51%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.