Breakfast Quesadillas with Eggs

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Cheesy, savory, and loaded with bacon, sausage, peppers, and eggs — the ultimate handheld breakfast.

Servings: 4 (8 wedges)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Occasion: Breakfast, Brunch, Meal Prep

Ingredients

Filling

  • 6 large eggs

  • ¼ cup heavy cream or whole milk

  • 8 slices thin bacon

  • 6 sausage links or ¼ lb ground sausage

  • ½ cup onions, diced

  • ½ cup red bell pepper, diced

  • 2 jalapeños, seeded & diced

  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Tortillas & Cooking

  • 8 (6-inch) flour tortillas

  • 2 tablespoons butter

  • Pico de gallo, for serving (optional)

Instructions

  1. Whisk the Eggs
    In a mixing bowl, whisk together the eggs and heavy cream until fully blended.

  2. Cook the Bacon
    In a large skillet, cook bacon until crisp. Transfer to a paper towel-lined plate to drain.

  3. Cook the Sausage
    Remove excess fat from the skillet. Cook sausage links (or ground sausage) until browned and cooked through. Transfer to a paper towel to drain.

  4. Sauté the Veggies
    Add onions and red bell pepper to the skillet. Sauté 3–4 minutes, until softened. Add jalapeños for the last minute of cooking. Remove and set aside.

  5. Scramble the Eggs
    Wipe the skillet clean. Over medium-low heat, melt 1 tablespoon butter. Add whisked eggs, stirring gently until fluffy and just set. Remove from heat.

  6. Assemble the Quesadillas
    Heat skillet over medium heat. Butter one side of a tortilla and place it butter-side down in the skillet. Sprinkle with ~½ cup cheese, then layer on scrambled eggs, bacon, sausage, and sautéed vegetables. Top with a small handful of cheese and another buttered tortilla (butter side up).

  7. Cook & Flip
    Cook 2–3 minutes per side, until golden brown and crispy.

  8. Slice & Serve
    Cut into fourths using a pizza cutter or chef’s knife. Serve warm with pico de gallo if desired.

Tips & Variations

  • Freezer-Friendly: After cooling, quarter quesadillas and place on a parchment-lined baking sheet. Freeze for 1–2 hours, then store in freezer bags.

  • Reheating: Warm in a toaster oven for crispness or microwave 30–45 seconds.

  • Cheese Swap: Pepper jack adds spice, mozzarella melts super smooth, or try a cheddar-Monterey blend for balanced flavor.

  • Veggie Boost: Add spinach, mushrooms, or zucchini for extra nutrition.

Tools You’ll Need

  • Large skillet

  • Mixing bowl

  • Paper towels

  • Metal spatula

  • Pizza cutter or chef’s knife

If you’d like, I can group this recipe with your Breakfast Braid, Sausage Breakfast Muffins, and Breakfast Sliders into a “Savory Handheld Breakfasts” collection so they’re all in one easy place. Would you like me to do that?

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