A twist on a classic breakfast sandwich, this gooey bacon egg and cheese breakfast quesadilla is a fun and easy way to spice up Sunday morning!
Jump to RecipeThis post may contain affiliate links. As Amazon Associates and through other affiliate programs, we earn from qualifying purchases if you click on a link – at no extra cost to you. We only promote products we actually use and truly love!
Bacon, eggs, and cheese: the trifecta of deliciously savory weekend breakfasts. There are a thousand different ways to serve this combo, the most popular of which is probably the classic bacon egg and cheese sandwich. We’ve eaten it on countless types of bagels, croissants, biscuits, and English muffins. In fact, a bacon egg and cheese everything bagel was a breakfast staple for the two of us in college (shoutout to Wollaston’s!).
But every now and then, we get an urge to shake things up and try out a whole new combination of bacon, eggs, and cheese. We’ve made everything from a breakfast scramble to breakfast wraps, so we figured it was time to try a breakfast quesadilla.
Quesadillas are a staple in our household, since we have tortillas and shredded cheese in our fridge 99.9% of the time. They’re gooey yet crispy, and they’re super versatile. You can add all kinds of fillings and use whatever dips and sauces you like to make each quesadilla unique. So a breakfast quesadilla seemed like a natural way to serve bacon and eggs, with plenty of gooey cheese and some fresh avocado on the side.
Here are the ingredients we use in our breakfast quesadilla:
- Scrambled eggs
- Chopped bacon
- Shredded cheddar and mozzarella cheese
- Flour tortillas
- Scallions, avocado, and hot sauce (optional garnishes/condiments)
As the name suggests, this bacon egg and cheese breakfast quesadilla is pretty straightforward! High-quality crispy bacon, simple scrambled eggs, and a delicious blend of cheddar and mozzarella cheeses combine to create the perfect breakfast sandwich in quesadilla form. Serving it with sliced avocado and hot sauce really amps up the flavor and adds some moisture to every bite. And a bright green garnish of sliced scallions introduces a pop of color and a bit of peppery sharpness to contrast all those savory flavors.
Our bacon egg and cheese breakfast quesadilla also scales super easily if you want to make it for a crowd. The recipe uses 2 eggs, 4 pieces of bacon, and 1-⅓ cups of cheese for one large quesadilla, which serves 2 people. So you can whip up a large batch of scrambled eggs and bacon, then assemble as many quesadillas as your heart desires.
(And if you’re lucky enough to have a giant griddle – or multiple pans – you can cook more than one quesadilla at the same time!)
You can serve this meal as a fun alternative to the classic bacon egg and cheese breakfast sandwich, with hot sauce for dipping and some breakfast potatoes or fruit on the side. Or, make it as “breakfast for dinner” and serve with tortilla chips, salsa, and guacamole! It’s a satisfying meal that’s not quite breakfast, lunch, or dinner, but somewhere in between – so you can enjoy it any time of the day.
What’s your favorite way to eat bacon, eggs, and cheese? Let us know in the comments!
Bacon Egg and Cheese Breakfast Quesadilla
Equipment
Ingredients
- 4 pieces bacon
- 2 large eggs
- ½ + ⅓ cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 burrito-size flour tortillas
- Scallions sliced (optional garnish)
- Avocado sliced (optional garnish)
- Hot sauce for dipping
Instructions
- Cook the bacon in a skillet over high heat until crisped on both sides, then transfer to a cutting board. Roughly chop into pieces and set aside.
- Scramble eggs over medium heat until cooked through, then remove from heat.
- Combine cheddar cheese and mozzarella cheese in a bowl. Slice scallions and avocado, if using, and set aside. Meanwhile, preheat a large griddle over medium heat.
- Assemble the quesadilla. Lay out one tortilla, cover with an even layer of shredded cheese, then top with scrambled eggs and chopped bacon. Cover with the second tortilla, then transfer to hot griddle.
- Cook until bottom is lightly browned and crispy, about 8-10 minutes, then carefully flip and cook for another 3-5 minutes or until bottom is browned.
- Transfer quesadilla to a cutting board and slice into quarters. Serve immediately with optional garnishes and your favorite hot sauce!
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
Looking for kitchen inspiration? Head over to our shop to see what we cook with every day, plus recommendations for foodie gifts and eco-friendly products.