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!
2largeflour tortilla(burrito-size tortilla, 8 inches in diameter)
¼cupshredded cheese(Mozzarella, Mexican, or Cheddar)
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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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