Such a beautiful and filling breakfast! These Crispy Breakfast Quesadillas are crispy on the outside and soft and cheesy on the inside! The rich flavors of bacon, mushrooms, fresh tomatoes, and eggs are all melded together with gooey mozzarella cheese. A burst of savory goodness in every bite! It's perfect for busy weekdays or relaxing weekends.
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Like our Puff Pastry Breakfast Roulade, these would be great for lunch too. They are so quick to make and easy to pack. They can be prepared in the evening and reheated in the oven (to keep the crispiness) in the morning. Pair them with a fresh salad, such as this Caprese Salad With Microgreens salad, or a side of fruit for a complete meal that’s both nutritious and satisfying. Enjoy them at home, at work, or on the go. These quesadillas are a versatile and delicious option that fits seamlessly into your busy lifestyle. Plus, they're completely customizable! You can switch up the fillings to suit your preferences or use up any leftovers.
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Ingredients
- Bacon: adds a rich and savory flavor to the quesadilla, and a hint of smokiness. Plus, the aroma of cooked bacon, especially in the morning, is super appetizing!
- Eggs: scrambled eggs are great for breakfast; not only are they filling, but they're also a great source of protein, vitamins B12 and D, and other essential nutrients. Besides that, eggs add a creamy richness to the quesadilla that goes so well with the crunch of tortillas!
- Tomato: fresh tomatoes add a burst of flavor, sweetness, and a slight acidity to the quesadillas. A pop of bright, red color also adds to the appeal.
- Mozzarella cheese: besides the gooey goodness that is melted cheese, it acts as "glue" to hold the ingredients together and prevent the egg mixture from falling out of the quesadilla when it is cut or eaten.
- Tortilla: like in this Beef and Popcorn Shrimp Tacos recipe, tortillas are the foundation of our this Crispy Breakfast Quesadillas recipe! It holds all the other ingredients together to assemble the quesadilla. I recommend using a 10-inch tortilla vs. the 8-inch one as there is more room for fillings and it makes a fuller, heartier meal.
see the recipe card at the end of the post for the full ingredient list and quantities
Substitutions and variations
- Bacon: A leaner option with a similar savory flavor is turkey bacon. You can also use chicken sausage, which adds a different protein option and flavor. Or, you can use plant-based bacon, which is a great vegetarian or vegan alternative that mimics the taste and texture of bacon.
- Eggs: You can also use egg whites, which are lower in calories and cholesterol. Tofu scramble can be used as a vegan alternative that mimics scrambled eggs.
- Cheese: Cheddar cheese adds sharper flavor and melts just as well as Mozzarella. Monterey Jack is a mild, creamy cheese that melts easily also. For a vegan option, use a dairy-free alternative that can mimic the melting and gluing properties of mozzarella.
- Tortilla: Whole wheat tortillas are a healthier option with more fiber. Corn tortillas can be used as a gluten-free alternative.
- Vegetables: In addition to, or instead of, mushrooms and tomatoes, you can use bell peppers, zucchini, spinach, sundried tomatoes (like in this Tuna Steak with Sundried Tomatoes and Figs recipe), or other vegetables of your choice.
- Make it spicy: Add jalapeños, spicy sausage, or a sprinkle of crushed red pepper flakes. Use pepper jack cheese for extra heat.
Preparation
STEP 1: Cook the Bacon
In a skillet (about 10") over medium heat, cook the bacon strips until they are crispy on both sides. Remove the bacon and place on a paper towel-lined plate or cutting board to drain excess grease. Once cooled, crumble or chop the bacon into bite-sized pieces.
STEP 2: Sauté the Mushrooms
In the same skillet with bacon grease, add the sliced mushrooms and saute them until any liquid they've released has evaporated and they have browned.
STEP 3: Prepare the Eggs
While the mushrooms are cooking, add the eggs, salt, and pepper to a medium bowl and whisk. Stir in the cooked bacon and pour the egg mixture into the skillet with the mushrooms (once they are cooked). Scramble until the eggs are just cooked through. Remove from heat and set aside.
STEP 4: Assemble the Quesadilla
Place one tortilla in the skillet over medium heat. Sprinkle a layer of half of the shredded mozzarella cheese on one half of the tortilla. Add a layer of the scrambled eggs mixture, followed by diced tomatoes. Sprinkle another layer of the remaining mozzarella cheese on top of the filling. Fold the tortilla over to create a half-moon shape.
STEP 5: Cook the Quesadilla
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese has fully melted.
STEP 6: Serve
Remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Pizza slicer is great for this.
Top Tips
- Cook your bacon until it’s extra crispy (but not burned :)) to add a nice crunch to your quesadilla.
- Ensure that any ingredients used in the quesadilla, like tomatoes or mushrooms, are well-drained and not too watery before adding them.
- Distribute the filling evenly and don’t overstuff the quesadilla.
- Use a spatula to gently press down on the quesadilla while it cooks to help it crisp up evenly.
- To prevent sticking and to ensure easy flipping, use a non-stick skillet or add a little oil or butter to the pan.
- Use a pizza cutter to easily and cleanly cut your quesadilla into wedges.
Frequently Asked Questions
To keep quesadillas crispy after cooking it's best to serve them right away. If there’s excess grease, let the quesadilla rest on paper towels for a minute to soak up any extra oil. Also, ensure that any ingredients used in the quesadilla, like the tomatoes or mushrooms, are well-drained and not too watery before adding them when cooking. If you are reheating leftovers, make sure to avoid the microwave since it will make the quesadilla soggy. The best way to reheat is to use the oven, stovetop, or air fryer. If you are reheating on the stovetop, don't use a lot of oil as that can make the quesadillas soggy as well. It's best to use a non-stick skillet and very little grease.
Before packing, allow the quesadilla to cool completely to avoid trapping steam, which can make it soggy. Wrap the quesadilla in parchment paper to keep moisture out, then place it in an airtight container. If you're packing multiple quesadillas, place parchment paper between layers to prevent them from sticking together.
Yes, you can freeze assembled quesadillas. Place parchment paper between each quesadilla to prevent sticking, then store them in a freezer-safe bag. Reheat in the oven or toaster oven directly from frozen.
Serving suggestions
These Crispy Breakfast Quesadillas are best served straight off the pan! While they are still nicely crispy, and the cheese is hot and gooey! Try them with sour cream, Pico de Gallo, our quick blender guacamole recipe, or this Cilantro Lime Tahini Sauce recipe. Simple sour cream is my personal favorite! If you have them for lunch or dinner, serve them with a nutritious, fresh, salad such as this Spring Vegetable and Berry Salad or this Citrus Avocado Salad.
Try these other breakfast recipes
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Recipe
Crispy Breakfast Quesadillas
Ingredients
- 2 bacon slices
- ½ cup button mushrooms sliced
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tortilla I used white, 10-inch
- ¾ cup Mozzarella cheese shredded, divided
- ½ medium tomato diced, juice drained
Instructions
- In a skillet (about 10") over medium heat, cook the bacon strips until they are crispy on both sides. Remove the bacon and place on a paper towel-lined plate or cutting board to drain excess grease. Once cooled, crumble or chop the bacon into bite-sized pieces.2 bacon slices
- In the same skillet with bacon grease, add the sliced mushrooms and saute them until any liquid they've released has evaporated and they have browned.½ cup button mushrooms
- While the mushrooms are cooking, add the eggs, salt, and pepper to a medium bowl and whisk. Stir in the cooked bacon and pour the egg mixture into the skillet with the mushrooms (once they are cooked). Scramble until the eggs are just cooked through. Remove from heat and set aside.2 eggs, ½ teaspoon salt, ½ teaspoon ground black pepper
- Place one tortilla in the skillet over medium heat. Sprinkle a layer of ½ of the shredded mozzarella cheese on one half of the tortilla. Add a layer of the scrambled eggs mixture, followed by diced tomato. Sprinkle another layer of the remaining mozzarella cheese on top of the filling. Fold the tortilla over to create a half-moon shape.1 tortilla, ¾ cup Mozzarella cheese, ½ medium tomato
- Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese has fully melted.
- Remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Pizza slicer is great for this.
Notes
- Cook your bacon until it’s extra crispy (but not burned :)) to add a nice crunch to your quesadilla.
- Ensure that any ingredients used in the quesadilla, like tomatoes or mushrooms, are well-drained and not too watery before adding them.
- Distribute the filling evenly and don’t overstuff the quesadilla.
- Use a spatula to gently press down on the quesadilla while it cooks to help it crisp up evenly.
- To prevent sticking and to ensure easy flipping, use a non-stick skillet or add a little oil or butter to the pan.
- Use a pizza cutter to easily and cleanly cut your quesadilla into wedges.
- If you are reheating leftovers, make sure to avoid the microwave since it will make the quesadilla soggy. The best way to reheat is to use the oven, stovetop, or air fryer. If you are reheating on the stovetop, don't use a lot of oil as that can make the quesadillas soggy as well. It's best to use a non-stick skillet and very little grease.
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