Breakfast Quesadilla

by Sabrina Snyder

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2 Comments

5 from 1 vote
4 servings
Prep Time 10 minutes
Cook Time 20 minutes
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Breakfast Quesadillas are an easy recipe, loaded with your favorite savory breakfast staples. So good, you’ll want to make them daily!

When you want an extra cheesy, crispy version of a Breakfast Burrito, these tasty quesadillas are sure to hit the spot. With the same fillings as a burrito, this easy, kid-friendly Breakfast is perfect for busy mornings when you need a hearty meal fast.

Sabrina’s Breakfast Quesadilla Recipe

These quick and savory Breakfast Quesadillas are great on school days, or busy weekends for a fast morning meal. You can easily double or triple the recipe without breaking the budget. And it’s a great “breakfast for dinner” recipe, especially on those nights when you need to throw something together with minimal effort.

Dinner, then Dessert

Breakfast Quesadilla Recipe

Breakfast Quesadillas are an easy recipe, loaded with your favorite savory breakfast staples. So good, you'll want to make them daily!
Yield 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Stacked quesadilla wedges on plate.
PrintRate

Ingredients
 

  • 12 tater tots
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 4 flour tortillas , burrito sized
  • 2 cups cheddar cheese , shredded
  • 6 slices bacon , cooked and chopped
  • 2 tablespoons vegetable oil

Instructions

  • Bake tater tots according to package instructions until crispy and browned.
  • Cut each tater tot in half through the middle.
  • Heat a large heavy skillet on medium-low heat and add butter.
  • Beat eggs, salt and black pepper together and add to the skillet.
  • Cook the scrambled eggs until just set, then remove to a plate to cool.
  • Using a brush, brush oil onto your skillet and add a tortilla.
  • Top with ½ cup of shredded cheddar cheese in an even layer.
  • Top with half the eggs, half the bacon and half the tater tots.
  • Top with ½ cup of shredded cheddar cheese.
  • Top with second tortilla.
  • Brush the top with oil.
  • Press down gently with spatula.
  • Let cook for 3-4 minutes until the tortilla starts to brown.
  • Carefully flip the quesadilla.
  • Cook the second side for 3-4 minutes.
  • Remove from the pan and place on a cutting board.
  • Cut with a large sharp knife or a pizza cutter and cut into quarters.
  • Serve with salsa, sour cream and guacamole.

Nutrition

Calories: 756kcal | Carbohydrates: 24g | Protein: 29g | Fat: 60g | Saturated Fat: 24g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 286mg | Sodium: 1433mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 2mg | Calcium: 479mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. The tortilla gets so perfectly crisp on the outside, and the combination of fluffy scrambled eggs, savory sausage, and melty cheese is out of this world. Pro-tip: I added a little diced jalapeño for a kick, and it was a massive hit with my family!

    Reply

    1. Thanks for the tip, Olivia. I love adding something spicy when I can. Thank you for enjoying and for the 5 stars!

      Reply