Easy Breakfast Quesadilla (Crispy, Cheesy & Ready in 15 Minutes!)

Ingredients

• 4 large flour tortillas
• 6 large eggs
• 1 tablespoon butter
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• Pinch of red pepper flakes
• 6 slices bacon, cooked and crumbled
• 2 cups freshly shredded sharp cheddar cheese
• 1 avocado, sliced, for serving
• Salsa, for serving
• Sour cream, for serving
• Hot sauce, optional

Instructions

• Whisk the eggs with the salt, black pepper and red pepper flakes.
• Melt the butter in a large skillet over medium-low heat.
• Add the eggs and gently scramble until they’re just barely set. Pull them from the heat while they’re still soft because they’re about to get another trip through the skillet, and eggs do not need a double shift.
• Wipe out the skillet and return it to medium heat.
• Place one tortilla in the skillet and sprinkle about 1/2 cup cheddar over one half.
• Top the cheese with scrambled eggs and crumbled bacon.
• Fold the empty half of the tortilla over the filling and gently press it down.
• Cook for 2–3 minutes per side, until the tortilla is golden and crisp and the cheese has melted into all the little places cheese should be.
• Repeat with the remaining tortillas.
• Let the quesadillas sit for a minute before slicing into wedges. Molten cheddar has absolutely no respect for the roof of anyone’s mouth.
• Serve with avocado, salsa, sour cream and hot sauce.

Tips & Variations

• Keep the eggs soft. Cook them only until barely set before assembling the quesadillas. They’ll finish cooking inside the tortilla instead of becoming little yellow pieces of rubber.
  Shred the cheese yourself. Yes, we’re here again. Freshly shredded cheddar melts beautifully, and breakfast deserves better than anti-caking powder.
  Don’t overfill them. We understand the temptation. Unfortunately, there is a point at which a quesadilla becomes a breakfast landslide.
  Make a quick crema. Thin sour cream with a splash of lime juice and a tiny pinch of salt, then drizzle it over the quesadillas like we’ve suddenly opened a brunch restaurant.
  Swap the bacon. Breakfast sausage, ham or leftover chicken all work.
  Add vegetables. Sautéed peppers, onions, mushrooms or spinach are fabulous here. Cook them first so they don’t release a bunch of water into our beautifully crispy situation.
  Make them spicy. Add diced jalapeño, extra red pepper flakes or hot sauce inside the quesadilla.
  Add avocado after cooking. Warm avocado isn’t illegal, but we’re not particularly interested in it either.
  Make them ahead. Assemble the quesadillas, refrigerate them and crisp them in the skillet when you’re ready to eat.
  Freeze them. Let the eggs cool before assembling, wrap individual quesadillas tightly and freeze. Reheat in a skillet or air fryer so the tortilla gets crispy again instead of sad and floppy.

For another ridiculously easy savory breakfast, try our Easy Spinach & Cheese Frittata. One skillet, plenty of cheese and absolutely no requirement that brunch involve getting dressed and leaving the house.

And our Easy Avocado Toast 3 Ways is perfect when even scrambling eggs feels unnecessarily ambitious. 😉

If you’re in the Breakfast Lover’s Club…check out these EPIC Traditional Belgian Waffles that are crisp, buttery and delightfully airy…. our easy, dense and foolproof Vanilla Pound Cake, these soft, gooey, & easy Overnight No-Knead Cinnamon Rolls, and if you’re a fan of dense desserts, check out this delightfully Dense & Spicy Gingerbread Bunt Cake!