Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout
Crispy Bacon Egg and Cheese Breakfast Quesadillas are the ultimate quick breakfast. After making these dozens of times, I’ve discovered the secret to perfectly crispy quesadillas every time. The crispy exterior gives way to a melty, gooey center that’s irresistible. Plus, they’re ready in just 20 minutes! If you love recipes like this, you’ll also enjoy Million Dollar Lasagna and Banana Bread Brownies.
Why This Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout Is Pure Comfort
- Crispy exterior with a melty, gooey center
- Ready in just 20 minutes
- Better than takeout
- Customize with your favorite fillings
What You'll Need for Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 large eggs
- 8 slices bacon
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- Salt and pepper, to taste
- 1 tablespoon butter, for cooking
- Optional: Salsa, for serving
- Optional: Guacamole, for serving
- Optional: Sour cream, for serving
📝 Ingredient Notes
- Bacon: Use thick-cut bacon for the best flavor and texture.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and easy flipping. → See on Amazon
- Tongs — Makes flipping the quesadillas a breeze. → See on Amazon
How to Make Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout
- Step 1: Cook bacon in a large non-stick skillet over medium heat until crispy. Remove bacon, leaving grease in the skillet.
- Step 2: Crack eggs into a bowl, season with salt and pepper, and beat until well combined.
- Step 3: Pour eggs into the skillet with bacon grease. Scramble until fully cooked. Remove eggs from skillet and set aside.
- Step 4: Wipe skillet clean, then melt butter over medium heat. Place a tortilla in the skillet, then sprinkle with cheese, followed by bacon and eggs. Top with another tortilla.
- Step 5: Cook until the bottom tortilla is golden and crispy, then flip and cook the other side until golden and cheese is melted. Repeat with remaining tortillas.
Cook's Tips for Perfect Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout
- Common mistake and fix: Don't overcrowd the skillet. Cook quesadillas in batches if necessary to avoid soggy quesadillas.
- Pro tip: For a crispier quesadilla, press down on the tortilla with a spatula while cooking.
- Pro tip: Customize your quesadillas with your favorite fillings, like spinach, mushrooms, or avocado.
Storing & Reheating Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the filling ahead of time and assemble just before cooking.
Freezing Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout
Freeze cooked quesadillas for up to 2 months. Reheat in the oven at 350°F until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F until warmed through. Microwave: Reheat in the microwave for 30-45 seconds, then crisp in a dry skillet.
Recipe Notes
- Chef tip: For a vegetarian version, omit the bacon and use a bit of olive oil in the skillet instead.
- Best substitution: Substitute the cheddar cheese for your favorite cheese, like Monterey Jack or Pepper Jack.
- Make-ahead: Prepare the filling ahead of time and assemble just before cooking.
- Scaling: Easily double or triple the recipe to feed a crowd.
- Troubleshooting: If your quesadillas are burning, reduce the heat or flip them more frequently.
Want to level up this recipe?
High-quality tortillas — Ensure even cooking and a crispy exterior. → Check price on Amazon
Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout
Ingredients
Main Ingredients
- 8 large eggs
- 8 slices bacon
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
Seasonings
- Salt and pepper, to taste
- 1 tablespoon butter, for cooking
Optional Toppings
- Salsa, for serving
- Guacamole, for serving
- Sour cream, for serving
Instructions
- Step 1: Cook bacon in a large non-stick skillet over medium heat until crispy. Remove bacon, leaving grease in the skillet.
- Step 2: Crack eggs into a bowl, season with salt and pepper, and beat until well combined.
- Step 3: Pour eggs into the skillet with bacon grease. Scramble until fully cooked. Remove eggs from skillet and set aside.
- Step 4: Wipe skillet clean, then melt butter over medium heat. Place a tortilla in the skillet, then sprinkle with cheese, followed by bacon and eggs. Top with another tortilla.
- Step 5: Cook until the bottom tortilla is golden and crispy, then flip and cook the other side until golden and cheese is melted. Repeat with remaining tortillas.
Notes
- Chef tip: For a vegetarian version, omit the bacon and use a bit of olive oil in the skillet instead.
- Best substitution: Substitute the cheddar cheese for your favorite cheese, like Monterey Jack or Pepper Jack.
- Make-ahead: Prepare the filling ahead of time and assemble just before cooking.
- Scaling: Easily double or triple the recipe to feed a crowd.
- Troubleshooting: If your quesadillas are burning, reduce the heat or flip them more frequently.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked quesadillas for up to 2 months. Reheat in the oven at 350°F until warmed through.
- Oven reheat: Reheat in the oven at 350°F until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, then crisp in a dry skillet.
- Make ahead: Prepare the filling ahead of time and assemble just before cooking.
Nutrition Per Serving
- Calories: 490
- Protein: 28g
- Fat: 36g
- Carbs: 17g
- Fiber: 1g
- Sugar: 2g
- Sodium: 920mg
- Cholesterol: 370mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout FAQs
Yes, prepare the filling ahead of time and assemble just before cooking. Store in the fridge for up to 3 days.
You may be overcrowding the skillet or not cooking them long enough. Try cooking in batches and pressing down on the tortilla with a spatula.
Yes, cook at 375°F for 5-7 minutes, flipping halfway through.
Reheat in the oven at 350°F until warmed through. You can also crisp them in a dry skillet after heating in the microwave.
Yes, they're a great make-ahead breakfast option for holiday mornings.
A Warm Final Note
I can’t wait for you to try Crispy Bacon Egg and Cheese Breakfast Quesadillas | Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
