Breakfast Quesadillas Recipe - 3 Easy Ways

Ingredients

• 8 Large Eggs (cracked into a bowl, lightly seasoned with salt and pepper)
• 8 oz Breakfast Sausage (cooked and crumbled; can use sausage patties or bulk sausage removed from casings)
• 8 oz Bacon (chopped; cooked until crisp)
• 8 oz Deli Ham (pre‑cooked, sliced thin)
• 8 tbsp Shredded Cheese (cheddar, Monterey Jack, or Mexican blend; divided for egg coating and filling)
• 4 Flour Tortillas (8‑inch size, preferably soft and pliable)
• 1 pinch Salt (for seasoning eggs)
• 1 pinch Black Pepper (for seasoning eggs)

Instructions

1. Prepare Egg Mixture

   Crack 8 large eggs into a mixing bowl, add a pinch of salt and pepper, and beat thoroughly with a fork until uniform.

   Time: PT5M

2. Cook Breakfast Sausage (Sausage Quesadilla)

   Heat the non‑stick skillet over medium heat, add 8 oz of breakfast sausage (crumbled or broken into pieces) and sauté, stirring frequently, until lightly browned and cooked through.

   Time: PT5M

3. Cook Bacon (Bacon Quesadilla)

   In the same skillet (no need to wash), add 8 oz chopped bacon and cook over medium‑high heat until crisp and golden. Transfer to a plate and dab excess fat with a paper towel.

   Time: PT5M

4. Set Aside Cooked Meats

   Place cooked sausage and bacon on separate plates; the ham requires no cooking and can be sliced now.

   Time: PT2M

5. Cook Egg Base

   Reduce heat to medium‑low, add the beaten eggs to the skillet, swirl to coat the bottom, and let cook gently until nearly set (about 1‑2 minutes).

   Time: PT3M

6. Add First Cheese Layer

   Sprinkle 2 tbsp shredded cheese over the still‑soft egg surface to help the tortilla adhere.

   Time: PT30S

7. Place Tortilla Over Egg

   Lay one flour tortilla directly on top of the egg‑cheese layer and let rest for about 30 seconds.

   Time: PT30S

8. Flip Egg‑Tortilla Stack

   Using the large thin spatula, slide under the egg‑tortilla stack and flip it over so the egg side is now on top.

   Time: PT30S

9. Add Second Cheese Layer

   Sprinkle another 2 tbsp shredded cheese over the now‑exposed egg surface.

   Time: PT30S

10. Add Filling and Fold

    For the sausage quesadilla, spread half of the cooked sausage over one half of the tortilla; for bacon, spread half of the crisp bacon; for ham, spread 2 oz sliced ham. Fold the tortilla over like a book.

    Time: PT2M

11. Crisp Both Sides

    Cook the folded quesadilla over medium‑low heat, pressing gently, until both sides are golden brown and the cheese is fully melted (about 2‑3 minutes per side).

    Time: PT5M

12. Serve or Store

    Remove the quesadilla, let rest 1 minute, then slice into wedges. Serve immediately with pico de gallo, sour cream, or salsa, or let cool for storage.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g