Start your morning with a cheesy, filling, flavorful Breakfast Quesadilla! There’s a ton of protein from chorizo, bacon and eggs. Vibrant red peppers and jalapeños create a pop of freshness and spicy pepper jack cheese holds everything together perfectly!

A stack of breakfast quesadillas are on a plate.

Breakfast Quesadilla

I’m so not a morning person… unless I know I have everything I need in the kitchen to make some breakfast quesadillas! Lately, this has been all my family requests on the weekend for breakfast and I’m more than happy to comply. This entree is packed with protein, veggies, and cheesy goodness. What more could you ask for?

Basically, a breakfast quesadilla is like the warm, gooey relative of a classic breakfast taco. It has all of my favorite breakfast taco elements (chorizo, bacon, cheese, eggs) but it’s all melted together instead of just tossed onto a tortilla. And just like tacos, quesadillas are so easy to customize to best fit you needs!

These quesadillas also make a pretty fabulous brunch option. I love hosting friends and family on Sunday mornings! Recently, I paired these breakfast quesadillas with my favorite mimosas and it was a huge hit. Oh, and the best part? These quesadillas are SO easy to toss together in no time!

The ingredients for quesadillas are placed on a white plate.


For all of the ingredient measurements, scroll down to the recipe card!

  • Chorizo – If you happen to have any leftover chorizo, use it to make my favorite chorizo tacos!
  • Bacon – I like using regular pork bacon for this recipe. Turkey bacon also works great if preferred.
  • Bell Pepper – Red peppers are my favorite to use, but you can swap it with any other color of bell pepper that you like best.
  • Onion – A white or yellow onion both work well.
  • Jalapeño – You can replace this with a serrano or habanero pepper if you want more heat.
  • Lime Juice – For the best flavor, use freshly squeezed lime juice.
  • Salt and Pepper – Add more or less to taste.
  • Olive Oil – You can use avocado oil instead if preferred.
  • Flour Tortillas – Make sure they’re the larger 8 inch ones!
  • Cheese – Pepper jack is my favorite, but you can use Mexican blend or cheddar if you’d like.
Several slices of quesadilla are on a white surface.

How to Make a Breakfast Quesadilla

I love how easy this breakfast quesadilla recipe is! For more info about the entire process, just keep scrolling down to the recipe card.

  1. Cook the chorizo. Heat a skillet over medium heat and add the chorizo. Break it up with a spatula as it cooks. Once browned, transfer it to a platter. Get rid of any rendered fat in the pan.
  2. Cook the bacon. Cook the bacon in the same pan until it’s crispy. Remove it from the pan and set aside. Get rid of the bacon fat and place the pan back on the heat.
  3. Add veggies. Add the peppers and onions back to the pan and cook until softened. Stir in the jalapeño and cook for another minute, then mix in the lime juice. Transfer this mixture to a plate.
  4. Cook the eggs. Season the eggs with salt and pepper. Then, pour the eggs into the skillet and scramble them. Transfer them to a plate.
  5. Assemble the quesadillas. Add a little oil to the pan. Place a tortilla on the pan and add cheese. Top the cheese on one half of the tortilla with scrambled eggs. Then add the sausage, bacon and veggie mixture.
  6. Cook it. Fold the opposite half of the tortilla over the filling. Cook until golden, then carefully flip and cook the opposite side.
Cilantro garnishes a stack of quesadillas.

What to Serve with Breakfast Quesadillas

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A stack of breakfast quesadillas are on a plate.

Get the Recipe: Breakfast Quesadilla Recipe

Breakfast quesadillas are a quick and easy meal that is perfect for busy mornings. They are made with eggs, cheese, and your favorite breakfast fillings, such as bacon, sausage, or vegetables, all wrapped in a warm tortilla. They are a delicious and satisfying way to start your day.
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  • 4 ounces chorizo sausage
  • 4 slices bacon
  • 1 red bell pepper, seeded and diced
  • 1/2 onion, diced
  • 1 jalapeno, seeded and minced
  • 1 tablespoon lime juice.
  • 8 large eggs, lightly beaten
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 4 flour tortillas, 8 in diameter
  • 1 cup shredded pepper jack cheese


  • 1 skillet


  • Heat a non-stick skillet over medium heat.
  • Add the sausage and break up with a spatula. Cook until browned and transfer to a platter with a slotted spoon.
  • Pour off any accumulated fat and return the pan to the heat. Add the bacon and cook until crisp. Transfer to a platter and keep warm.
  • Pour off the bacon fat and return to the heat.
  • Add the bell pepper and onion. Cook until just beginning to soften, approximately 2 minutes.
  • Stir in the jalapeno and cook for 1 minute longer. Stir in the lime juice.
  • Transfer the vegetables to a plate and keep warm.
  • Season the eggs with salt and pepper. Pour the eggs into the skillet and scramble with a fork cooking until fluffy and soft.
  • Transfer the eggs to a plate and keep warm.
  • Add 1/4 tablespoon oil to the pan. Place one tortilla in the pan and sprinkle with 1/4 cup cheese. Top the cheese on one half of the tortilla with 2 tablespoons eggs then sprinkle with sausage or bacon and a sprinkle of the onion mixture.
  • Fold the opposite half of the tortilla over the filling and cook until golden.
  • Flip the quesadilla over and cook the opposite side until golden.
  • Repeat with the remaining ingredients.
  • Cut the quesadilla into thirds and serve hot with cilantro, avocado, cheese, salsa and sour cream.
Calories: 430kcal, Carbohydrates: 20g, Protein: 24g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 367mg, Sodium: 808mg, Potassium: 323mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1673IU, Vitamin C: 44mg, Calcium: 312mg, Iron: 3mg