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April 9, 2024

Breakfast Quesadilla

Brunch for a crowd has never been more delicious than these loaded, cheese-and-bacon breakfast quesadillas!


a breakfast quesadilla filled with cheese, bacon, eggs and pico de Gallo on a plate with avocado and sour cream

Your New Go-To Brunch-for-a-Crowd: Breakfast Quesadillas!

Bacon-y, cheesy and perfect for topping with all of the Tex-Mex things, these breakfast quesadillas are our new AM favorite along with our Breakfast Tacos and Breakfast Burritos. Plus, they’re just about as easy to make for a crowd as for one or two, so you might as well make it a party! One of our favorite things about this breakfast quesadilla recipe is that it uses just one pan. Yep, breakfast for a big crew that only uses one, single pan. What more could a person wish for!? The quesadillas are full of everything you love about breakfast—eggs, cheese, bacon—and they’re just so easy to make. And if you’ve got a vegetarian in the mix, it’s easy to make one or two quesadillas sans bacon—no biggie—so it’s super adaptable, too.

eggs, bacon, flour tortillas, pico de Gallo, avocado, butter, salt and pepper on the counter for making breakfast quesadillas

What’s In Our Breakfast Quesadilla Recipe?

These breakfast quesadillas are super simple—basically they’re just filled with bacon, cheese and scrambled eggs, jazzed up with a little pico de gallo. And that’s it! You probably barely need a formal recipe, right? You get the gist. Start with a tortilla and pile it high with:

  • Cheese. A combo of cheddar and Jack or pepper Jack cheese is our breakfast quesadilla dream team.

  • Eggs. Scrambled to just-set perfection with some pice de gallo.

  • Bacon. Just that—bacon!

  • Cheese again! More of the same! Because there’s never too much cheese.

chopped bacon frying in a skillet
raw eggs and pico de Gallo in a mixing bowl on the counter
raw eggs and pico de Gallo in a scrambled together in a mixing bowl on the counter
scrambled eggs with pico de Gallo in a frying pan

How To Make a Breakfast Quesadilla (or Six of Them)

These are so easy, you can make them before you’ve even finished that first cup of coffee and / or you can enlist the help of the littlest members of your family! Grab your favorite skillet and get cooking. Here’s how easy it is to make our breakfast quesadilla recipe:

  1. Prep! Fry the bacon. Scramble the eggs. That’s about it!

  2. Assemble! The order of business for this breakfast quesadilla recipe is: tortilla, cheese, eggs, bacon, cheese, tortilla.

  3. Slice & serve! We like to cut each whole quesadilla into quarters, but this one is up to you!

a four tortilla topped with scrambled eggs, pico de Gallo, cheese and bacon in a skillet to make a breakfast quesadilla
a breakfast quesadilla in a skillet filled with scrambled eggs, pico de Gallo, bacon and cheese

Tips for Making Breakfast Quesadillas for a Crowd

  • Prep things ahead of time! Grate your cheese, fry the bacon, make the pico de gallo—you could do all of these things the night before you want to serve the breakfast quesadillas.

  • Keep the finished quesadillas warm on a baking sheet in a 200°F oven while you finish the rest OR

  • if you’re not fussed about doing a whole sit-down breakfast situation, just go ahead and serve ‘em as you finish them!

a breakfast quesadilla in a skillet filled with scrambled eggs, pico de Gallo, bacon and cheese
a breakfast quesadilla  filled with scrambled eggs, pico de Gallo, bacon and cheese on a plate with avocado and sour cream

What To Serve with Breakfast Quesadillas

When we’re hosting a big group for brunch, we always make sure to put out plenty of snacks for people to nibble on while the main meal is cooking—there is no hanger like a first-thing-in-the-morning hanger! Ditto for keeping plenty of coffee flowing. Here’s what we like to serve with these quesadillas:

Tools You’ll Need:

a breakfast quesadilla  filled with scrambled eggs, pico de Gallo, bacon and cheese on a plate with avocado and sour cream
a breakfast quesadilla filled with cheese, bacon, eggs and pico de Gallo on a plate with avocado and sour cream

Brunch is Served!

Going out for breakfast is overrated! Staying in for breakfast is way better! You’ll never run out of coffee, there are seconds if you want them, and you can linger as long as you want without feeling rushed. With this trusty breakfast quesadilla recipe, making a big brunch at home is a feat that just about anyone can pull off. When you dazzle the crowds with your breakfast quesadilla-making skills, we’d love to see your handiwork! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Breakfast Quesadilla

  • Serves: 6
  • Prep Time:  5 min
  • Cook Time:  35 min
  • Calories: 870


  • 12 oz bacon, preferably not thick, cut into ¾” pieces
  • 8 large eggs
  • 1/2 cup pico de gallo, store bought or homemade, plus more for serving
  • 3/4 tsp sea salt
  • freshly ground black pepper to taste
  • 2 Tbsp butter, olive oil or reserved bacon drippings
  • cooking spray, more butter or olive oil
  • 6 oz cheddar, grated
  • 6 oz freshly grated pepper Jack or Monterey Jack cheese
  • 12 (8-inch) flour tortillas
  • 1 large avocado, sliced
  • sour cream, for serving
  • salsa, optional


  1. In a large skillet set over medium heat, cook the bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and pour off the excess grease into a heatproof bowl. Wipe out the skillet.

  2. In a large bowl, whisk the eggs, 1/2 cup pico de gallo, salt and pepper together until smooth.

  3. Return the skillet to the stove over medium-high heat. Add oil, butter or reserved bacon drippings. When the butter begins to bubble, pour the egg mixture into the skillet. Gently push the eggs around the skillet with a spatula until they are almost set, but still a little wet. Note: They will come together quickly in an already-hot pan set over medium-high heat, so move quickly. Turn off the heat and transfer the eggs to a plate.

  4. While the eggs are cooking, crumble the bacon into smaller pieces, if desired.

  5. If you plan to serve these quesadillas all at one time, then you will need to keep them warm as you cook them. Heat the oven to 200°F.

  6. To assemble the quesadillas, set a large skillet over medium-low heat. Spray the skillet with cooking spray or add a little olive oil or butter. Put a tortilla in the skillet and add 2 tablespoons cheddar cheese, a layer of the cooked eggs, a layer of crumbled bacon and finish with a layer of 2 tablespoons pepper jack or Monterey cheese. Top with a second tortilla. Cook for 3-4 minutes on each side, flipping carefully, until the cheese is melted and the filling is warmed through. Repeat with the remaining tortillas and ingredients.

  7. Place finished quesadillas on a baking sheet and place them in the oven to keep them warm.

  8. Slice the quesadillas into wedges and serve with avocado, sour cream and pico de gallo or salsa.

Freezer instructions

If freezing, arrange prepared quesadillas on a parchment lined baking sheet in a single layer. Place them in the freezer for an hour until mostly frozen. Add them to a zip top freezer bag and seal, removing as much air as possible. When ready to eat, remove them from the freezer and microwave them for 2 minutes. Alternatively you can microwave them for 45 seconds and then add them to a lightly oiled skillet set over low heat, flipping often, until warmed through and crispy on the edges.

Nutrition Info

  • Per Serving
  • Amount
  • Calories870
  • Protein32 g
  • Carbohydrates50 g
  • Total Fat62 g
  • Dietary Fiber2 g
  • Cholesterol328 mg
  • sodium1336 mg
  • Total Sugars4 g

Breakfast Quesadilla

Questions & Reviews

Join the discussion below.

  • Juses

    I was wondering if there were any other cheeses that I could make this with??

    It depends what kind of cheese you are wanting to use, white cheddar or a mexican cheese blend would also work well. You could use pepper jack if you like it spicier.

  • Jenn

    I had everything hand to whip these up for breakfast and they were very simple and delicious!

    That's so great Jenn, thank you!