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Breakfast Quesadilla

Rise and shine with this easy, cheesy breakfast quesadilla recipe! Made with protein-rich eggs, savory breakfast sausage, and melty cheese folded up in warm, pan-fried tortillas.

These homemade breakfast quesadillas are the Tex-Mex answer to your classic breakfast sliders and bacon egg and cheese sandwich.

Breakfast quesadillas stacked on a wooden serving platter.


I’ve adapted my family’s favorite cheese quesadilla recipe for the breakfast table with these wonderfully easy breakfast quesadillas. This breakfast quesadilla recipe ticks all the boxes for a satisfying morning meal. It features soft, toasted tortillas loaded up with a delicious combination of creamy eggs, flavorful breakfast sausage, and (obviously) plenty of melty cheddar. Serve these up with some restaurant-style salsa for a tasty weekend brunch, or make them ahead to take on the go during the week.

Why You’ll Love This Breakfast Quesadilla Recipe

  • All your breakfast food in one. These quesadillas are filled with protein-packed eggs, sausage, and cheese, all pan-fried inside a toasty flour tortilla. Customize the filling with your favorite breakfast ingredients.
  • Easy to make. With just 4 simple ingredients, this breakfast quesadilla recipe is quick to make in a skillet in 25 minutes.
  • Delicious anytime. I can’t imagine a morning that doesn’t get better with a homemade cheesy egg quesadilla. Enjoy your quesadillas fresh from the pan, or you can meal prep the ingredients or freeze the quesadillas for quick, on-the-go breakfasts. I’ve included all of my best tips below.
Ingredients for breakfast quesadillas.

Quesadilla Ingredients

Only 4 ingredients go into this homemade breakfast quesadilla (plus oil for frying). I’ve included some notes below. Don’t forget to scroll to the recipe card for the printable ingredients list and recipe directions.

  • Tortillas – This recipe serves two, so you’ll need two 8” flour tortillas. You can also use corn tortillas if you prefer. Feel free to scale the recipe and use more tortillas for more people.
  • Eggs – I usually budget two eggs per quesadilla.
  • Protein – Breakfast sausage, or other breakfast meat, like bacon or ham. Or, leave the meat out if you’re making this recipe vegetarian.
  • Cheese – Shredded cheddar cheese. You can also use another melty cheese like Monterey Jack, mozzarella, provolone, or Pepper Jack.
  • Oil – Olive oil, or your preferred oil for cooking in a skillet.

How to Make a Breakfast Quesadilla

Keeping with the theme of breakfast tacos and breakfast enchiladas, these fabulously cheesy breakfast quesadillas are popping with flavor and are super simple to make. Below is a short step-by-step, and you can check out the recipe card for printable instructions. 

  • Cook the meat. Break up and brown breakfast sausage in a skillet, or fry some ham or bacon until it’s nice and crispy and dice it up afterward. Set the meat aside for now.
  • Scramble the eggs. Whisk your eggs together in a bowl, and then add them to the pan (wipe out any leftover grease first). Give the eggs a gentle scramble, stirring them as they cook. When the eggs are cooked, add your meat back to the pan.
  • Assemble. Take the pan off the heat. Lay out your tortillas and sprinkle each half with cheese, topped with egg, and then more cheese. Fold over the tortillas.
  • Fry. Next, brush the outsides of the quesadillas lightly with oil and toast them in a skillet for a few minutes per side. When the cheese inside is melted and the outside is crispy, your breakfast quesadillas are ready to slice and serve!
Three breakfast quesadillas stacked on a wooden platter, with a bowl of salsa in the background.

Tips for Success

Follow these tips for the best breakfast tortillas:

  • Try not to overcook the eggs. Overcooked eggs will be dry, so do your best to take the skillet off the heat just before the eggs are fully cooked. They’ll continue to cook a little as the quesadillas fry afterward.
  • Use fresh tortillas. Older, stale flour tortillas tend to tear or break. To revive older tortillas, place them on a microwave-safe plate and cover them with damp paper towels. Warm the tortillas in the microwave in 20-second bursts to get them soft and pliable again.

Recipe Variations

This easy breakfast quesadilla recipe is super versatile, leaving loads of room for variations. Customize your quesadillas by adding or changing ingredients in any way that suits you.

  • Add-ins. For some veggie power, add in diced bell peppers, onions, mushrooms, black olives, fresh spinach, or sliced jalapeños. You can sauté the veggies at the same time as the sausage. Also, see my avocado scrambled eggs, or add in slow cooker black beans, white beans, or pinto beans.
  • Different protein. In place of sausage, as mentioned earlier, you can dice up crispy air fryer bacon, leftover ham, or spicy chorizo.
  • Different cheese. Shredded cheddar is delicious, but so is this homemade white queso (queso blanco). You can also try my chorizo queso.
  • Egg-free. Fill these breakfast quesadillas with a tofu scramble in place of eggs and chickpeas or lentils in place of breakfast sausage for a meatless, egg-free variation.
  • Vegetarian. Make a vegetarian breakfast quesadilla by leaving out the meat or replacing it with beans, lentils, or veggies (see above).
  • Use your air fryer. Cook this breakfast quesadilla in the air fryer! See my recipe for air fryer quesadillas for details.
Overhead view of breakfast quesadillas stacked on a wooden serving platter.

What to Serve With Breakfast Quesadillas

I love topping these breakfast quesadillas with a dollop of sour cream and guacamole, served with fresh salsa or hot sauce for dipping. This homemade salsa verde is another delicious garnish, or you can sprinkle over some fresh chopped parsley. 

Pair a breakfast quesadilla with air fryer hash browns or Spanish rice and a side of refried beans. Or, serve it with this Southwest chickpea salad for a hearty breakfast or brunch. Swap out your mimosas with a crisp and fresh Orange Julius!

A breakfast quesadilla dipped into a bowl of salsa.

Can I Meal Prep This Recipe?

Absolutely! Get a headstart on your breakfast quesadillas by browning the meat the night before. You can also shred the cheese, chop any veggies, and prepare your toppings. Store everything airtight in the fridge so that it’s ready to go in the morning. You’ll just need to rewarm the breakfast sausage in the skillet before proceeding with the rest of the recipe.

Make-Ahead and Storage

  • To store. I don’t recommend storing assembled breakfast quesadillas in the fridge, as they tend to turn mushy over time. Refrigerate any leftover egg filling in a separate airtight container for up to 3 days, and assemble the quesadillas before you cook them.
  • Make ahead and freeze. Freeze these breakfast quesadillas before cooking. Prepare the egg mixture, let it cool, and then assemble the quesadillas as directed. Wrap each quesadilla in plastic wrap, and pre-freeze them on a baking sheet. Once solid, store the quesadillas in an airtight container or freezer bag and freeze for up to 2-3 months.
  • Cook from frozen. To heat this breakfast quesadilla straight from the freezer, unwrap it and warm it in the microwave for 2-3 minutes. Or, leave it in the fridge to thaw and then toast the quesadilla in a skillet as directed.

More Breakfast Recipes

Yield: 2 servings

Breakfast Quesadilla

Breakfast quesadillas stacked on a wooden serving platter.

Rise and shine with this easy, cheesy breakfast quesadilla recipe! Made with protein-rich eggs, savory breakfast sausage, and melty cheese folded into warm, pan-fried tortillas.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • ​​2 8-inch flour tortillas or corn tortillas
  • 4 large eggs
  • 4 oz breakfast sausage (bacon, ham, or any other breakfast meat)
  • ½ cup shredded cheddar cheese
  • 2 teaspoons olive oil


  1. In a skillet cook sausage or other breakfast meat until browned. Break apart sausage into small pieces, dice ham, or crumble the bacon. 
  2. Crack eggs into a bowl and whisk until well blended. 
  3. After the meat has cooked, pour the eggs into the pan and cook over medium heat. Stir frequently until they are mostly cooked. Add the meat back to the pan and mix in with the eggs. Remove from the heat. 
  4. Fill half of each tortilla with a thin layer of cheese, top with half of the egg mixture, and the rest of the cheese. Fold in half. 
  5. Heat skillet or grill to medium-high heat. Brush the outside of the quesadilla with oil and cook for 3-4 minutes on each side until crispy and the cheese has melted. 
  6. Remove, slice into pieces, and serve with salsa, guacamole, sour cream, or your favorite hot sauce. 


  • Add any veggies you like, use a different cheese, or leave out the meat to make a vegetarian breakfast quesadilla.

Nutrition Information



Serving Size


Amount Per Serving Calories 640Total Fat 42gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 24gCholesterol 449mgSodium 1022mgCarbohydrates 30gFiber 2gSugar 1gProtein 34g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

Erin S
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Thursday 21st of March 2024

The Breakfast Quesadilla recipe was a morning game changer for my family! We loved the combination of eggs, cheese, and our choice of breakfast meat all wrapped up in a crispy tortilla.

Katerina Petrovska

Thursday 21st of March 2024

I made these breakfast quesadillas, and they were delicious—so cheesy and filling! Definitely a keeper!


Thursday 21st of March 2024

We made these for the kids and they absolutely loved them. Thanks!

Allyson Zea

Thursday 21st of March 2024

I love how easy this is to make and how tasty it is too! Thanks for the recipe!!


Wednesday 20th of March 2024

This is such an easy and delicious breakfast to prepare! It's so filling too!

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