Also testing JTR

Easy Breakfast Quesadilla is the best way to start a day in a healthy and delicious way. These breakfast bites are filled with fluffy eggs, crispy bacon, gooey cheese, and more. They can be stored in the refrigerator or freezer if you would like them again for another breakfast too!

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Want more great breakfast ideas? Try our Egg White Frittata for a healthy start to the day, or stack those Buttermilk Blueberry Pancakes high for another delightful choice. For an extra special breakfast, try our Croissant French Toast Bake; think of Easter or Mother’s Day for this recipe.

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What is a Breakfast Quesadilla?

A quesadilla is a popular Mexican dish that is served for family dinners in restaurants or at home. They have been around for a long time dating back to the 16th century. What is in a traditional quesadilla? They are usually made with a corn tortilla, but you now see flour used more, I would say.

After being built, they are warmed either in the oven, in a pan, or griddle. The filling consists of cheese and various other fillings like beef, chicken, shrimp, fish, pork, and various vegetables. They are then folded over to be eaten by hand.

A breakfast quesadilla is the same but with breakfast ingredients such as eggs, bacon, cheese, and more. Enjoy “breakfast for dinner” as we do! Eggs are great at any time of the day!!

What is in a Breakfast Quesadilla?

For our easy breakfast quesadilla recipe, we have added the following. Nothing out of the ordinary. Colby Jack is a good mixture of both Colby cheese and Monterey Jack. It is not aged long, so it is a mild cheese that melts well.

Get creative with your breakfast quesadilla and add in more ingredients or change them up if you like. We will give you other options below to make them your own.

How to Make a Breakfast Quesadilla

You can use cooking spray in a pan, but butter just gives you a nicer brown and adds some flavor also to the outside of the quesadilla. Don’t use too much butter, though, as they won’t get crispy but soggy and greasy instead.

Here are the easy steps to making a great breakfast quesadilla.

Preheat a large skillet over medium heat and melt butter.

In a small bowl, beat the eggs until light and frothy. Season with salt and pepper.

Add eggs to the prepared skillet and cook the eggs stirring until fluffy and cooked through.

Remove the scrambled eggs from the skillet and set them aside.

Wipe out the skillet, return the pan to medium heat, lay a tortilla flat on the heated surface.

Spread cheese on one half and wait two minutes or until melted.

Add a few tablespoons of eggs over the melted cheese, top with bacon, and finish with a final layer of cheese on top.

Fold the tortilla in half and flip, cooking an additional three minutes or until both sides are golden brown. Serve warm.

Serve with a side of salsa, sour cream, ranch dressing, and cilantro if desired.

TIPS:

Alternatively, you can bake the quesadillas on a baking sheet in a single layer in the oven until the cheese is just melted. Bake at 350F.

Instead of folding them over, you can make whole tortillas by laying a whole tortilla on top. I do like the folded ones better, though.

The cheese acts like glue for this recipe, so it is important to have it on the bottom and top.

What to put in a Breakfast Quesadilla?

The world is your oyster, they say, so put in what you like! Here are some great options to change up your quesadilla. I do recommend grating your own cheese as opposed to the shredded cheese you buy bagged as it will melt better, and therefore your quesadilla will hold together better too.

Choose a different cheese like:

Cheddar

Monterey Jack

Mozzarella

Oaxaca – Mexican cheese similar to mozzarella

Add in another cheese like cotija, feta, Parmesan. These won’t melt as well or hold your sandwich together as nicely, so use them in addition to the melty cheese listed above.

Try some vegetables:

Sweet bell peppers or for some heat, try a jalapeno

Sweet potatoes, roast them first; they are so good and add heartiness to your breakfast

Red onion

Corn

You don’t want to get too crazy here, it is breakfast after all, but if you have some steamed veggies or leftovers, this is a good time to use them up. Think asparagus, mushrooms, cauliflower, broccoli, squash like zucchini, for example.

How about other proteins:

Steak – steak and eggs are a delicious combination, the other proteins listed here work wonderfully too.

Shrimp

Sausage

Chicken

Beans

Ham

And don’t forget the garnishes:

Cilantro

Parsely

Chives

Green onions

How to Store Breakfast Quesadillas

You can have these breakfast quesadillas ready-made for a quick “out the door” breakfast. They store well in the refrigerator if stored in freezer bags or an air-tight container. They will keep up to 3 days.

If you would like them to last longer, you can also freeze them in freezer bags or an air-tight container. Defrost and then reheat.

The two best ways to reheat a quesadilla are on the stove, just like you did when first cooking it. You also can reheat in the oven as mentioned too. Reheating them in the microwave will give you sub-par results and kind of a soggy mess. You can do so, but only in an emergency. A toaster oven works great too.

Other Great Breakfast Ideas

Want a few more great breakfast ideas? We have them for you; here are some of our favorites!

Air Fryer Diner Home Fries – with a side of bacon and a nice runny egg or two and you will swear you are at a diner for breakfast!

Homemade Granola Recipe – I love making granola at home, a great way to use up leftover baking items like raisins, craisins, nuts, and more.

Cordon Bleu Breakfast Sandwich – Bring breakfast to the next level with this amazing sandwich. Served with a Dijon cream sauce that will blow you away!

Pin it HERE!!

Pin it HERE!!

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Yield: 4

Mykol's Test

Print

testing some stuff

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 4 pound chuck roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 2 cups beef broth
• 1 cup red wine (Pinot Noir or Cabernet work well)
• 1/2 cup balsamic vinegar
• 4 tablespoons brown sugar
• 2 cloves garlic
• 1 large onion, halved
• 1 shallot, peeled
• 3 sprigs thyme

Instructions

1. Preheat your smoker to 220°F.
2. Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.
3. Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.
4. Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)

Preheat your smoker to 220°F.

Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.

Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.

Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)

Notes

TestingPreheat your smoker to 220°F.

Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.

Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.

Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)

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Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 23Total Fat 42gSaturated Fat 424gTrans Fat 424gUnsaturated Fat 22gCholesterol 332mg