Breakfast Quesadillas with Bacon, Eggs, and Pepper Jack Cheese Recipe
A delicious and hearty breakfast quesadilla recipe featuring crispy bacon, fluffy scrambled eggs, and melted pepper jack cheese, all sandwiched between warm flour tortillas. Perfectly pan-fried for a golden, crispy exterior and gooey filling, served with classic toppings like sour cream, pico de gallo, and guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Meat
- 8 slices bacon
Egg Mixture
- 8 large eggs
- 2 tablespoons milk
- Pinch salt
- Pinch of pepper
- 1 tablespoon butter
Quesadilla Assembly
- 8 flour tortillas (10-inch burrito size)
- 1 cup shredded pepper jack cheese
- 1 tablespoon butter or olive oil for cooking
To Serve
- Sour cream
- Pico de gallo
- Guacamole
Instructions
- Cook the bacon: In a large skillet over medium heat, cook the bacon slices until they are crispy. Once cooked, remove them from the pan and slice or crumble them into bite-sized pieces. Set aside.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until combined. Melt 1 tablespoon of butter in a skillet over medium-low heat, then pour in the egg mixture. Cook gently, stirring occasionally, until the eggs are soft, fluffy, and fully cooked. Remove from heat.
- Assemble the quesadillas: Heat a large frying pan or skillet over medium-high heat and add a small amount of butter or olive oil (about a tablespoon to cook all quesadillas). Place one tortilla in the pan, sprinkle a layer of cheese evenly over the tortilla, add a layer of scrambled eggs, then the cooked bacon, and top with more cheese. Place a second tortilla on top and press down gently to help the filling stick to the top tortilla.
- Cook the quesadillas: Cook until the bottom tortilla is golden brown and the cheese is melting, about 2-3 minutes. Carefully flip the quesadilla over using a spatula, and cook the other side until golden brown as well, about another 2-3 minutes.
- Serve: Remove the quesadilla from the pan and let it cool slightly. Slice into wedges and serve with sour cream, pico de gallo, and guacamole for dipping or topping.
Notes
- Use burrito-sized flour tortillas (about 10 inches) for easy folding and filling.
- Adjust the amount of cheese and bacon to taste or substitute with other cheese varieties like cheddar or Monterey Jack.
- For extra flavor, add diced onions, peppers, or jalapeños to the scrambled eggs.
- Use a nonstick skillet or well-seasoned cast iron pan to prevent sticking and ensure even browning.
- Leftover quesadillas can be wrapped in foil and refrigerated for up to 2 days; reheat in a skillet for best texture.
