4-Ingredient Breakfast Quesadilla
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You’ll make our easy, 4-Ingredient Breakfast Quesadilla again and again. This unique method that gained popularity on TikTok is fast, fun, and results in a mouthwatering breakfast or dinner in minutes. Save this recipe!
“A fun breakfast idea! Love that you can customize these too.”
– Georgia ⭐️⭐️⭐️⭐️⭐️
Why You’ll Love This Recipe
Who knew making a breakfast quesadilla could be so fun?! I haven’t been this excited to share a recipe with you in a while.
Since learning this interesting technique for making a single bacon, egg, and cheese quesadilla, I’ve made it over and over on mornings or nights when I’m just feeding one or two family members.
The recipe is so simple that my tween and teen kids have learned it!
Serve them up with one of our 7 delicious smoothies for an easy breakfast!
Ingredients You’ll Need
Here are the ingredients you will need to get started…
- Tortilla – I prefer to use an organic whole wheat tortilla for extra nutrition. Tip: Freeze tortillas you don’t use!
- Eggs
- Cheese – We prefer shredded cheddar, but feel free to make this your own with colby jack, pepper jack, etc.
- Bacon – I recommend buying uncured bacon for a healthier option. Chop into bite-sized pieces. (See below for other ways to customize your quesadilla with alternative fillings.)
- Cooking Spray – I highly recommend getting a safer non-aerosol avocado oil spray like this one.
Customize Your Egg Quesadilla
Try swapping out the bacon for one of these fillings instead. We also have lots of flavor ideas in our Spinach and Bacon Mini Quiche recipe.
- 1/4 cup diced bell peppers or mushrooms – Add a pat of butter or a swirl of cooking oil to the pan and saute until soft, about 3-4 minutes.
- 1/4 cup chopped deli ham – Warm in the pan or don’t bother warming.
- 1/4 cup chopped baby spinach – No need to saute this. Just sprinkle it on top of the egg while it cooks.
How to Make A Breakfast Quesadilla
Now here’s the fun part! Once you’ve learned this hack made popular on TikTok (be sure to follow us!), you’ll likely have it memorized forever.
Cook Bacon
Heat a medium (10-inch) non-stick pan over medium-high heat. Saute the bacon until desired doneness, 2-3 minutes, and remove to a paper towel-lined plate. Wipe excess oil from the skillet, leaving a little behind for the eggs.
Cook Eggs
In a measuring cup, whisk 2 eggs. Add to the hot pan and swirl to spread evenly over the bottom in a thin layer.
Add Cheese & Tortilla
When eggs are nearly cooked through, which is only about 1 minute or so, sprinkle the top evenly with the cooked bacon and 2-3 tablespoons shredded cheese. Cover with a tortilla and spray the top with cooking spray. Use a large spatula to get under the egg and carefully flip over so the tortilla is on bottom.
Finish & Serve
Sprinkle another 2-3 tablespoons of cheese on top of the egg. Fold the tortilla in half and saute on both sides until golden brown.
Remove to a cutting board and cut into wedges. Optionally, serve with salsa, pico de gallo, or guacamole.
What to Serve with Breakfast Quesadillas
To round out this quick breakfast (or dinner), serve with some of these side dish options.
Can You Freeze Breakfast Quesadillas?
Yes, you can certainly freeze our breakfast quesadilla recipe to have on hand for busy mornings. Here’s how to freeze and reheat them…
Freeze For Later: Prepare as directed, fully cool, cut into wedges. Freeze flat in single layers divided by parchment paper in a gallon-sized freezer bag.
Prepare From Frozen: You have a few options for reheating:
- Thaw in the refrigerator overnight or thaw in the microwave using the defrost setting. Warm gently over low heat in a skillet (or in the microwave but they won’t be crispy.)
- Place frozen quesadillas into a toaster oven or air fryer at 350˚F and reheat until warmed through and cheese is melted.
More FAQs
Yes, you can use various types of tortillas for your breakfast quesadilla. I’ve tested this with flour tortillas, corn tortillas (use 1 1/2 because they are smaller), and gluten-free tortillas. All work just fine.
You can get creative with your fillings for a breakfast quesadilla. In addition to scrambled eggs, try your favorite kind of shredded cheese, sautéed vegetables (bell peppers, onions, tomatoes, spinach), and cooked breakfast meats (bacon, sausage, ham). Customize the fillings to your taste.
For this quick method, it’s best to make it fresh. However, you can cook it and store in the fridge or freezer for later. Thaw and warm in the microwave, toaster oven, or air fryer until warmed through.
Salsas, guacamole, sour cream, and even hot sauce are popular choices to serve alongside breakfast quesadillas. I also highly recommend serving with our Avocado Aioli or Cilantro Lime Aioli.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
4-Ingredient Breakfast Quesadilla
You’ll want to make our easy, 4-ingredient Breakfast Quesadilla again and again. This unique method is fast, fun, and results in a mouthwatering breakfast (or dinner) in minutes. Save this recipe!
Ingredients
- 2 slices bacon, chopped into bite-sized pieces (see alternative filling ideas in cooking notes)
- 2 large eggs
- 1 (8-inch) flour tortilla (I prefer to use whole wheat)
- Cooking spray
- 4–6 tablespoons shredded cheddar cheese, plus more to taste
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Instructions
Make It Now:
- Cook Bacon: Heat a medium (10-inch) non-stick pan over medium-high heat. Saute the bacon until desired doneness, 2-3 minutes, and remove to a paper towel-lined plate. Wipe excess oil from the skillet, leaving a little behind for the eggs.
- Cook Eggs: In a measuring cup, whisk 2 eggs. Add to the hot pan and swirl to spread evenly over the bottom in a thin layer.
- Add Tortilla & Cheese: When eggs are nearly cooked through, which is only about 1 minute or so, sprinkle the top evenly with the cooked bacon and 2-3 tablespoons shredded cheese. Cover with a tortilla and spray the top with cooking spray. Use a large spatula to get under the egg and carefully flip over (so the tortilla is now on the bottom).
- Finish & Serve: Sprinkle another 2-3 tablespoons of cheese on top of the egg. Fold the tortilla in half and saute on both sides until golden brown. Remove to a cutting board and cut into wedges. Optionally, serve with salsa, pico de gallo, or guacamole.
Freeze For Later: Prepare as directed, fully cool, cut into wedges. Freeze flat in single layers divided by parchment paper in a gallon-sized freezer bag.
Prepare From Frozen: You have a few options for reheating:
- Thaw in the refrigerator overnight or thaw in the microwave using the defrost setting. Warm gently over low heat in a skillet (or in the microwave, but they won’t be crispy.)
- Place frozen quesadillas into a toaster oven or air fryer at 350˚F and reheat until warmed through and cheese is melted.
Notes/Tips
- Tip for Doubling the Recipe: Double the amount of bacon to save time. Use half for each quesadilla.
- Gluten-Free Version: Use an 8-inch gluten-free tortilla.
- Dairy-Free Version: Either omit the cheese completely or replace with a dairy-free cheese alternative like Daiya brand.
- Ideas to Use in Place of Bacon:
- 1/4 cup diced bell peppers or mushrooms – Add a pat of butter or a swirl of cooking oil to the pan and saute until soft, about 3-4 minutes.
- 1/4 cup chopped deli ham – Either warm in the pan or don’t bother warming.
- 1/4 cup chopped spinach – Add directly to the eggs. Don’t bother warming.
Photos and video by Whitney Reist of Sweet Cayenne.
A fun breakfast idea! Love that you can customize these too.