Crispy Breakfast Quesadillas

sliced Crispy Breakfast Quesadilla in a white plate.

5 from 1 vote

Crispy Breakfast Quesadillas

Such a beautiful and filling breakfast. These Crispy Breakfast Quesadillas are crispy on the outside and soft and cheesy on the inside! These would be great for lunch too. They are so quick to make and easy to pack.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Mexican

Servings: quesadilla

Calories: 677kcal

Author: Irina

Equipment

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

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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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