Easy Breakfast Quesadillas Recipe | Butter Your Biscuit (2024)

This is a versatile breakfast or dinner that everyone will love. This easy breakfast quesadilla recipe is packed with delicious ingredients., bacon and sausage are our usual go-to meat choices. But these quesadillas are oozing with flavor, just like my Loaded Breakfast Burritos!

Ingredients needed for breakfast quesadillas

• Eggs: Fluffy scrambled eggs are the best for this recipe.
• Bacon: I love crispy bacon, I like the regular cut.
• Bell peppers- Any combination works great
• Sausage:Sausage links or about 1/4 pound ground breakfast sausage works great.
• Cheese: Cheddar, Monterey jack, and mozzarella all work great. just try and shred it yourself the pre-shredded stuff doesn't melt as well.
• Tortillas: I like to use the fajita size flour tortillas but the burrito size will also work just put the filling on half of the tortilla and fold it over.

• Step 1: In a large skillet cook bacon until crispy, remove the cooked bacon, and set aside on a paper towel-lined plate to drain. Remove most of the grease.
• Step 2: In the same skillet cook the sausage until cooked through and set aside.

Recipe tips

• Use a pan that is larger than your tortillas.
• Use a large spatula for easy flipping.
• Make vegetarian options by leaving out the meat altogether and adding in some black beans.
• I prefer heavy whipping cream in my eggs but whole milk will do just fine.

Recipe faq's

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• 6 large eggs
• 1/4 cup heavy cream or whole milk
• 8 slices thin bacon
• 6 sausage links or ¼ pound ground sausage
• ½ cup onions diced
• ½ cup red pepper diced
• 2 jalapenos seeded and diced
• 2 cups shredded cheese
• 8 6-inch flour tortillas
• 2 tablespoons butter
• Pico de gallo optional

• In a bowl whisk eggs and heavy cream until mixed.
  

• In a large skillet cook bacon until desired crispness. Remove to a paper towel to drain.
  

• Remove fat from pan if there is a lot. Add sausage links and cook until done. Remove the paper towel to drain.
  

• Add the onions and peppers and cook just until soft about 3-4 minutes. Remove and set aside.
  

• Wipe the grease out of the skillet with a paper towel.
  

• Heat the skillet on medium-low and add 1 tablespoon butter and melt. Add in the whisked eggs and cook stirring over medium heat until eggs are fluffy and set. Remove and set aside.
  

• Return skillet to medium heat and butter one side of the tortillas. Place one tortilla butter side down into the skillet. Leave a ½ inch border around the edge. Add ½ cup shredded cheese, scrambled eggs, bacon, sausage peppers, and onions, and a pinch more cheese if desired.
  

• Place the other buttered tortilla on top and cook 2-3 minutes then using a metal spatula carefully flip, and cook another 2-3 minutes or until golden brown and crispy.
  

• Cut into fourths using a pizza cutter or chefs knife and serve with Pica de Gallo if desired.

To freeze: After cooking and assembly. Place quartered quesadillas on a baking sheet lined with parchment paper and flash freeze them for 1-2 hours. Then remove them and place them into a freezer bag.

To reheat: When ready to eat, warm in a toaster oven until heated through. Or microwave for 30-45 seconds.