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Start your morning with a deliciously simple twist on breakfast: one-pan breakfast quesadillas! Scrambled eggs topped with a tortilla , flipped, filled with whatever fillings you like and toasted on both sides, all done in the same pan. It’s the perfect one pan breakfast with minimal fuss and maximum flavour for a quick breakfast or even meal prepping – make a batch, freeze them, and enjoy a hassle-free breakfast anytime.

Flatbread, filled with bacon, egg and cheese, a breakfast quesadilla.

I remember first seeing this recipe while doom scrolling on TikTok and it looked so delicious and let me tell, it IS delicious. My go to for a really indulgent is filling it with bacon and extra cheese American cheese. As much as I love bacon, I try not to eat it too often, it’s a real treat for me.

Ingredients in Breakfast Quesadillas

Flatbreads/tortillas, eggs, cheese and bacon. A little of sprinkle of salt and pepper to season the eggs.

Breakfast Quesadilla Filling Ideas

Bacon or meat in general not your thing? Don’t worry, breakfast quesadillas are a very versatile breakfast dish. While I prefer to make this as an indulgent breakfast with bacon, it’s the type of recipe that can easily be adapted to add or remove fillings, changing up the meat or making it vegetarian.
Cooked hashbrown
Sauteed vegetables – mushroom, capsicum, onion, corn, spinach, zucchini, eggplant.
Sausage – chorizo, sausage patties, flavoured sausages with the skin removed
Bacon – streaky, shortcut
Beans – whole black beans, kidney beans, baked beans, chickpeas, cannellini beans, refried beans
Sauce – BBQ, tomato, sweet chilli, mayo, aioli
Cheese – I love using the American cheese from Costco but anything will do: fetta, swiss, cheddar.

Freezer Friendly

This breakfast quesadilla recipe is a really great way to bulk prepare breakfast to make your mornings easier. Follow the recipe below up until step 5. Since the flatbread/tortilla won’t need to warmed through, remove the tortilla/flatbread from the pan, egg side up, place your chosen fillings inside, fold in half into a quesadilla shape and allow to cool. Once they’ve cooled, place into a container with something in between each quesadilla so they don’t stick together or wrap them up individually in baking paper or aluminium foil and place in the fridge up to 2 days or in the freezer for up to 3 months.

When you’re ready to eat them, remove from the freezer and defrost in the fridge overnight or unwrap them and place on a plate to defrost in the microwave on the defrost setting. Once thawed, place in a sandwich press or on pan on a medium heat until both sides are toasted golden brown and the inside of the quesadilla is hot throughout.

My Best Tips

If you’re using streaky bacon and you’re making a single serve quesadilla, don’t use any extra oil. Cooking the bacon will render out some of the fat and you can use that to cook the eggs. However, if you’re using shortcut bacon, I’d use a little bit of oil or butter as shortcut bacon doesn’t have much fat.

Meal prep – if you want to make bacon and egg quesadillas with streaky bacon in a big batch, the streaky bacon is best cooked in bulk in the oven. Use the left over grease from the baking pan and add it to the pan to cook the eggs or add it to a container and save it for later. Bacon grease adds great flavour to other dishes too.

Ingredients

Instructions

Crack open the 2 eggs into a bowl, add in the salt and pepper and scramble the eggs.
If you're using streaky bacon: put the bacon on a non stick pan while cold, add a small splash of water and then turn on the heat on to medium low. As the sizzling picks up, regularly turn the bacon until it's cooked to your liking. Note 2
Remove the bacon from the pan, leave the pan at a medium low heat and add the scrambled eggs into the pan and before the eggs set, pick the pan up and move the pan around allowing the eggs to spread around to cover the entire bottom of the pan.
Before the eggs cook through, place the tortilla on top of the eggs to cover it. Leave it cook for at least 2 minutes so that the eggs can cook onto the tortilla.
Using a silicone spatula, flip the egg/tortilla so that the tortilla is now on the bottom of the pan with the egg now facing up.
Add the cheese, bacon and sauce onto one half of the egg/tortilla, and grab the side of the other half of the quesadilla with nylon tipped tongs and pull it over the other half and allow to cook until it starts to go crispy.
Flip the quesadilla to cook the other side of the tortilla and cook until crispy.
Remove from the pan, slice it down the middle and serve.

Video

Notes

Note 1
Alternative add ins – if you’re swapping the streaky bacon for shortcut bacon, chorizo, sausages or veggies sauté them using a little oil or butter and a sprinkle of salt and pepper to season the veggies. Veggies such as beans or corn can be sprinkled over the eggs once the tortilla has been flipped over. Refried beans can be spread over the tortilla before being placed onto the scrambled eggs. The eggs should still be able to stick to the tortilla.

Note 2
Doing it this way ensures that as it cooks, it will slowly release the fat the bacon as the water helps render out the fat in the bacon so that it retains more of its shape rather than shrinking or burning the flesh.