These breakfast quesadillas are hearty, filling, and packed with all of your favorite breakfast foods and flavors! A combination of eggs, melted cheese, bacon, and hash browns are all loaded between two crisp tortillas! Go ahead and make a big batch because these quesadillas are easy to freeze and enjoy later!
Easy Breakfast Quesadilla Recipe
Sometimes I'm just in the mood for a hearty, savory, and filling breakfast. Of course, waffles, omelets, and French toast all have their place (and I love them!) but sometimes I'm just wanting something more.
This breakfast quesadilla checks off all of the boxes and manages to satisfy my cravings every single time! It is loaded up with hashbrowns, eggs, bacon, and tons of cheese for a mouthwatering breakfast that will never disappoint!
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🥘 Breakfast Quesadillas Ingredients
This ingredient list can be pretty versatile, as you can easily customize it with your favorite additions! Switch up the kind of cheese, add some spices, or toss in some sauteed veggies, it is really up to you!
- Bacon - 1 slice of bacon. I won't judge you if you want to add some more! If you aren't a bacon fan, you can easily swap this out for a different protein of your choice, such as ham or sausage.
- Shredded Hashbrowns - ¼ cup of hashbrowns. You can use fresh hashbrowns or ones that have been thawed from frozen.
- Eggs - 2 large eggs.
- Chives - ½ tablespoon of freeze-dried chives.
- Salt & Pepper - A pinch of both salt and pepper.
- Tortillas - 2 large flour tortillas. You'll want the ones that are burrito-size or about 8 inches in diameter.
- Shredded Cheese - ¼ cup of shredded cheese. I recommend using either Mozzarella, Mexican, or cheddar.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Breakfast Quesadillas
These quesadillas come together in a snap and are super easy to whip up! You'll want to have a medium-sized skillet, a spatula, and a whisk to get started.
This recipe is for just 1 breakfast quesadilla, so you can easily double it, triple it, or more depending on how many you need to prepare!
- Cook bacon and hashbrowns. Place a medium-sized skillet over medium heat and cook 1 slice of bacon (or ham or sausage) until nice and crispy. Transfer it to a plate, wipe the grease from the skillet if desired, and then brown ¼ cup of hashbrowns with either the bacon grease or ½ tablespoon of extra virgin olive oil. Move the browned hashbrowns to the same plate and reduce the heat to low.
- Whisk the eggs. In a small cup, bowl, or measuring cup, whisk together 2 large eggs, a pinch of both salt and pepper, and ½ tablespoon of chives. Pour the egg mixture into the skillet and swirl it so that the eggs cover the entire bottom of the pan.
- Cook and flip. Cook the eggs over low heat until they are almost completely cooked. Sprinkle 2 tablespoons of shredded cheese over the eggs and then place one tortilla on top. Use a large spatula to flip the entire thing over.
- Add remaining toppings. Add the remaining cheese (about 2 tablespoons, or to taste), the cooked bacon, and the browned hash browns over the egg, and add the second tortilla.
- Serve. Cook until the tortilla has browned, flip, and brown the second side. Serve immediately.
Serve your breakfast quesadilla with some salsa roja, tabasco, or sour cream! If you want a sweeter breakfast addition, try out some air fryer cinnamon roll bites. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Feel free to use bacon, ham, sausage, or a combination of the three!
- Make a big batch of these quesadillas so that you can store them in the freezer for a quick and easy breakfast option whenever you like!
- Use a pizza cutter for an extra easy way to cut your quesadillas!
🥡 Storing & Reheating
Leftover quesadillas can be refrigerated in an airtight container for 2-3 days. They can also be stored in the freezer for up to 2 months.
Reheating Breakfast Quesadillas
Reheat your quesadillas in the oven or air fryer at 350˚F (175˚C) until heated through. You can heat them straight from frozen or let them thaw first.
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❓ Recipe FAQs
If you are feeding a crowd and need to keep your breakfast quesadillas warm, you can place them on a baking sheet and keep them in a 200°F (95°C) oven.
Yes! These tasty breakfast quesadillas are completely freezer-friendly! Simply prepare them entirely as directed, allow them to cool completely, and then store them in the freezer. When ready, you can heat them straight from frozen in the oven or air fryer at 350˚F (175˚C).
The best kinds of cheese for quesadillas are the varieties that melt well! I have an entire post dedicated to cheese that melts well for you to check out! Some great options are cheddar, mozzarella, chihuahua, and Monterey jack!
🥞 More Breakfast Recipes
- Ham & Cheese Quiche - A tasty all-in-one breakfast that is fit for a crowd!
- Candied Bacon - This bacon is extra sweet, salty, crispy, and totally delicious!
- Cinnamon Roll Casserole - Everything you know and love about cinnamon rolls but in casserole form!
- Homemade Pancakes - The best classic pancake recipe you will ever find!
- Blueberry Baked Donuts - Sweet blueberry donuts that are easy to make!
- Omelet Roll - A cheesy and savory omelet that has been taken to the next level!
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📖 Recipe Card
Breakfast Quesadillas
Ingredients
- 1 slice bacon
- ¼ cup shredded hashbrowns (fresh or thawed)
- 2 large eggs
- ½ tablespoon freeze-dried chives
- 1 pinch each, salt & pepper
- 2 large flour tortilla (burrito-size tortilla, 8 inches in diameter)
- ¼ cup shredded cheese (Mozzarella, Mexican, or Cheddar)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place a medium-sized skillet over medium heat and cook the bacon (or ham or sausage) until nice and crispy. Transfer it to a plate, wipe the grease from the skillet if desired, and then brown the hashbrowns with either the bacon grease or a ½ tablespoon of extra virgin olive oil. Move the browned hashbrowns to the same plate and reduce the heat to low.
- In a small cup, bowl, or measuring cup, whisk together your eggs, salt, pepper, and chives. Pour the egg mixture into the skillet and swirl it so that the eggs cover the entire bottom of the pan.
- Cook the eggs over low heat until they are almost completely cooked. Sprinkle 2 tablespoons of shredded cheese over the eggs and then place the tortilla on top. Use a large spatula to flip the entire thing over.
- Add the remaining cheese, the cooked bacon, and the browned hash browns over the egg and add the second tortilla.
- Cook until the tortilla has browned, flip, and brown the second side. Serve immediately.
Notes
- Feel free to use bacon, ham, sausage, or a combination of the three!
- Make a big batch of these quesadillas so that you can store them in the freezer for a quick and easy breakfast option whenever you like!
- Use a pizza cutter for an extra easy way to cut your quesadillas!
- To freeze: These quesadillas can be stored in the freezer for up to 2 months.
- To reheat: Reheat your quesadillas in the oven or air fryer at 350˚F (175˚C) until heated through. You can heat them straight from frozen or let them thaw first.
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