Out-the-Door Breakfast Quesadillas

Yummy breakfast quesadilla recipe HEADER

This recipe makes three large quesadillas. Cut them to your desired serving size for a filling meal or protein-packed snack for kiddos and adults alike!


  • 1 lb. bacon or sausage, cooked and drained (if using sausage, crumble it as you cook it) 
  • Butter, for cooking quesadillas 
  • 1 onion, diced 
  • 1 sweet red bell pepper, seeds and membranes removed, diced
  • 1 jalapeño, seeded and diced
  • 8 large eggs
  • 1/4 cup half and half 
  • Kosher salt and freshly ground black pepper, to taste 
  • 6 flour tortillas
  • Shredded cheddar cheese (I love Alma Creamery Cheddar)
  • Your favorite toppings - guacamole, sour cream, pico de gallo


  1. In a large skillet over medium high heat, add a tablespoon of butter; when butter is melted and hot, add onions, bell pepper, and jalapeño, cooking and stirring until vegetables are softened and beginning to caramelize. Remove veggies to a plate and reserve. 
  2. Return the skillet to the burner over medium-low heat. Meanwhile, in a bowl, whisk together the eggs, half and half, salt and pepper. Add a bit of butter to the skillet, then add the egg mixture, stirring and cooking until the eggs reach the desired consistency you prefer.
  3. To assemble the quesadillas, preheat a buttered griddle over medium heat;  place a tortilla on the griddle, add a layer of cheese, a layer of cooked veggies, a layer of bacon slices or crumbles sausage (or both!), a layer of eggs, and a final sprinkling of cheese; top with a second tortilla. 
  4. Cook on both sides, flipping carefully, until the cheeses are totally melted, filling is hot and tortillas are golden brown and a bit crispy.  Repeat with remaining tortillas and ingredients. 
  5. Using your handy dandy pizza cutter, slice quesadillas into wedges and serve topped with your favorite toppings. 

Now you're cookin'!

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