Easy Breakfast Quesadillas
Move over breakfast burrito. There’s a new breakfast in town! (Just kidding, breakfast burritos! We still love you!) These Easy Breakfast Quesadillas are the answer to all your breakfast needs! If you’re looking for an authentic quesadilla, this ain’t that, but it IS fantastic, easy to assemble, and so satisfying to eat!
There are so many different ways to make breakfast quesadillas. If you’re no stranger to watching food videos, you’ve probably seen many varieties. After playing with different ingredients and methods, this is the one we thought worked best. It’s super hearty, comforting, and easy to make, not to mention delicious!
Ingredients in these Easy Breakfast Quesadillas
These quesadillas are loaded with flavor and some of our favorite breakfast ingredients:
- Eggs – a soft even layer of eggs is the perfect quesadilla ingredient.
- Onion – we like the subtle sweetness of yellow or sweet onions in these quesadillas.
- Tortilla – this recipe uses large, burrito-sized tortillas.
- Shredded cheese – we like using Monterey Jack or Oaxaca cheese and shredding it ourselves for extra meltiness (pre-shredded cheese can work too, but it doesn’t melt as well)
- Bacon – we like bacon in these quesadillas, but you could skip the meat or use sausage or chorizo…your choice!
- Hash brown patties – we like baking our hash brown patties until they’re a little crisp on the outside and soft on the inside before adding them to the quesadillas.
- Sauces – we like to eat our breakfast quesadillas with salsa, guacamole, and sour cream.
Making the Quesadilla
To make one of these quesadillas, first preheat the oven to 425F, then bake the hash brown patties for 20-25 minutes, flipping over halfway through. Remove from the oven and set aside.
Whisk the eggs with salt and pepper and set aside. Add butter or oil to a pan set over medium heat and cook the onions for 3-5 minutes until they’re just starting to turn a little translucent. Add a little more butter or oil, then pour in the beaten eggs. Reduce the heat to medium-low, cover the pan, and cook the eggs until they’re just barely set, about 1-2 minutes.
Place a tortilla on top of the eggs, then cover the pan again. Cook it for another 5 minutes until the egg is cooked through.
Carefully flip the tortilla and egg over so that the tortilla is facedown in the pan and the egg is facing up. Sprinkle the egg with ½ cup of cheese, chopped bacon, and place the 2 hash browns on one half of the eggs. Top the hash browns with the remaining cheese and cover the pan with the lid to help the cheese melt.
Remove the lid and fold the half of the tortilla without the hash browns over the half with the hash browns. Turn the heat back up to medium and press the quesadilla down with a spatula to sear the tortilla on the bottom of the pan. Cook for a minute or so, then flip so that the side that was facing up is now facing down in the pan. Cook for another minute or until the cheese is melted through and the tortilla is golden brown on both sides.
Remove the quesadilla from the pan and slice it into wedges. Serve it with salsa, sour cream, and guacamole.
Easy Breakfast Quesadillas
Ingredients
Quesadilla
- 3 eggs
- ¼ cup diced onion
- 1 flour tortilla, large burrito-size
- 1 cup shredded Oaxaca or Monterey Jack cheese, divided
- 4 slices cooked bacon, chopped (can also use sausage or chorizo)
- 2 frozen hash brown patties
- 2 tbsp butter or oil, or combination
- ½ tsp salt and ¼ tsp pepper
Toppings
- Salsa
- Guacamole
- Sour cream
Instructions
- Preheat oven to 425F. Once preheated, bake the hash brown patties for 20-25 minutes, flipping over halfway through. Remove from oven and set aside.
- Whisk eggs together with salt and pepper.
- Cook the onions in a pan with 1 tbsp of butter or oil over medium heat for 3-5 minutes.
- Add another tbsp of butter or oil to the pan, then pour in the seasoned beaten eggs. Lower the heat to medium-low, cover the pan, and cook the eggs until just barely set, about 1-2 minutes.
- Place the tortilla on top of the eggs, cover the pan again, and cook for another 5 minutes until the egg is fully cooked.
- Carefully flip the tortilla and egg over so that the tortilla is facedown in the pan and the egg is facing up.
- Cover the eggs with ½ cup of cheese and all the chopped bacon.
- Place the 2 hash browns on top of the cheese and bacon on one half of the quesadilla. Top the hashbrowns with the remaining cheese, cover the pan with the lid, and cook until the cheese begins to melt, about 2-3 minutes.
- Remove the lid and fold the half of the quesadilla without the hash browns over the half with the hash browns.
