Description
Café-style Bacon Egg & Cheese Breakfast Quesadillas with soft scrambled eggs, crisp bacon, and a cheddar–Jack melt. Fast, freezer-friendly, and perfect for brunch or busy mornings.
Ingredients
CORE
- 8 flour tortillas (8–9-inch)
- 8 large eggs
- 8 slices bacon, cooked crisp and crumbled
- 1 1/2 cups shredded cheese (1/2 cup sharp cheddar + 1 cup Monterey Jack or Oaxaca)
- 2 tbsp butter or neutral oil
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp black pepper
OPTIONAL ADD-INS
- 1 small jalapeño, minced (seeded for mild)
- 1/4 cup scallions or red onion, finely chopped
- 1/2 cup diced bell pepper (sauté 2–3 minutes)
- 1/4 cup chopped fresh cilantro
- Pinch garlic powder or onion powder
SERVE WITH
- Salsa roja or verde, pico de gallo, guacamole/avocado, sour cream or Greek yogurt, lime wedges
Instructions
1. Cook bacon in a skillet (or bake at 400°F for 15–18 minutes) until crisp; drain and crumble.
2. Soft-scramble eggs: whisk with salt/pepper (and optional garlic/onion powder). Cook in butter over medium-low heat, stirring gently until glossy and just set. Transfer to a plate.
3. Assemble: On half of each tortilla, add a light sprinkle of cheese, eggs, bacon, optional add-ins, then a little more cheese. Fold into a half-moon.
4. Toast: Lightly grease a skillet and cook quesadillas over medium heat 2–3 minutes per side until golden and melty.
5. Rest 1 minute, then slice into wedges. Serve with salsa, guacamole, sour cream or yogurt, and lime.
Notes
Fridge: Cool, then store up to 3 days; reheat in a dry skillet or air fryer (350°F, 3–5 minutes).
Freeze (make-ahead): Assemble but don’t toast; freeze on a sheet, then bag up to 2 months. Cook from frozen in a covered skillet 4–5 minutes/side or air fry 360°F for 6–8 minutes.
Sheet-pan for parties: Brush tops with a touch of oil and bake at 425°F for 7–10 minutes, flipping once. Cut into small wedges and serve with dips.
Cheese blend: Cheddar for flavor + Monterey Jack or Oaxaca for melt.
Veggie add-ins: Sauté first to avoid soggy tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 520
- Sugar: 2g
- Sodium: 950mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 275mg