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Breakfast Quesadillas

Breakfast Quesadillas are your favorite cheesy tortillas but with a breakfast twist! Crispy tortillas are stuffed with two kinds of molten cheese, fluffy green chile scrambled eggs and fiesta spiced breakfast sausage. Top these quesadillas with guacamole, sour cream and/or salsa and you have the most delicious Mexican comfort food to start your day. Best of all, these breakfast quesadillas are all made in one pan, in less than 30 minutes and perfect for freezing for busy mornings. I’ve also included all sorts of ways to customize your breakfast quesadillas with bacon, ham, hash browns, etc. But any way you serve them, I promise they will boast a delightfully crispy, golden exterior, an ooey gooey cheesy interior and bursting with flavor all over.
Course Breakfast
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 3 whole quesadillas, 18 wedges



  • 1 pound breakfast sausage casings removed (may sub 1-pound plain pork sausage roll)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 tsp EACH smoked paprika, dried oregano, garlic powder, onion powder
  • salt and cayenne pepper to taste


  • 8 large eggs
  • 4 oz. can mild green chiles
  • 3 tablespoons half and half, heavy cream or milk
  • 1/2 tsp EACH chili powder, garlic powder
  • 1/4 tsp EACH salt, pepper
  • 1-3 teaspoons hot sauce optional


  • 6 taco size flour tortillas (7-8-inch)
  • 1 1/2 cups freshly shredded sharp cheddar cheese
  • 1 1/2 cups freshly shredded Monterrey cheese
  • 1/4 cup chopped cilantro optional


  • Drizzle 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add sausage and season with sausage seasonings. Cook, while crumbling, until cooked through. Season with salt and cayenne pepper to taste; transfer to a plate. Don’t wipe out skillet.
  • (If you skipped the sausage, then grease a large nonstick skillet with soft butter.)
  • Vigorously whisk the egg ingredients together in a medium bowl. Heat skillet over medium heat. Add eggs then reduce heat to medium-low. Let the eggs set slightly then use a rubber spatula to pull the eggs across the pan to form large curds. Continue to cook and scramble, but don’t stir constantly, just until eggs are softly set (they will continue to cook in the quesadilla). Immediately remove from the skillet.
  • Lay tortillas out on a clean counter. Evenly top HALF of each tortilla with ingredients in this order: Monterrey Jack cheese, sausage, eggs, cilantro and cheddar cheese. Fold tortillas over to create half moons.
  • Wipe out the nonstick skillet and heat over medium heat (no oil please). Add 1-2 quesadillas to the hot skillet (depending on size) and press down with a spatula. Cook until the bottom is golden and crispy, about 2 minutes.
  • Turn the quesadilla over by placing the spatula underneath the tortilla and using the folded end as a hinge to rotate the tortilla to the other side while placing your hand on the uncooked side to hold it together (this way no filling falls out). Cook the other side until golden and the cheese is melted. Repeat with remaining quesadillas.
  • Cut quesadillas into wedges and serve with salsa, sour cream, guacamole and/or hot sauce to taste.


Tips and Tricks

  • Variations.  See post for tons of  variations such as how to use bacon, hash browns, veggies, tofu, etc. 
  • Use freshly grated cheese. Only freshly grated cheese will melt in the couple minutes it takes for the tortillas to crisp up.     Pre-shredded cheeses will melt – but they takes too long for quesadillas.  
  • Don’t use oil for toasting.  Adding oil increases your risk of burning the quesadillas. Oil is a heat conductor which can brown the tortillas quicker than the cheese can melt.  If you want to use oil, use ½ tablespoon or less.
  • Whisk the eggs thoroughly. Use a mixing bowl and whisk (instead of a fork) to vigorously whisk the eggs until light, foamy and airy.  Whisking aerates the eggs which creates fluffier eggs when cooked.
  • Don't overcook eggs.  As soon as the eggs are almost set but still shimmer with some moisture, remove them from the pan because they will continue to cook in the quesadillas.
  • Don’t stack quesadillas.  Contrary to these photos, don’t stack the breakfast quesadillas or they will steam and you will lose that coveted crispiness. Instead, line the quesadillas in a single layer with a little breathing room in between each one to serve.
  • More tips.  See post for full list of tips and tricks. 


  • Let quesadillas cool completely before packaging for less soggy tortillas. 
  • Transfer to a large sheet of foil or an airtight container and stack with parchment paper in between each layer. This will help prevent the quesadillas from becoming soggy.
  • Store breakfast quesadillas in the refrigerator for up to 5 days or freezer for up to 3 months (instructions to follow). 


You can reheat quesadillas in the microwave, oven, stove or in the air fryer:
  • Air fryer:  this is my #1 preferred method.  It crisps up the tortillas as if they were freshly made – seriously amazing! Place your quesadillas in the air fryer basket and cook for 6 minutes using the air fry “snack” setting, or air fry at 400 degrees for 6 minutes.
  • Microwave:  this is my least favorite method because the exterior doesn’t crisp up, but honestly, the leftovers are so good, I don’t think you’ll care!   Microwave on high or 30 seconds then at 15-second intervals as needed.
  • Stove:  heat a pan to low then add the quesadilla.  Cook over low until reheated, flipping once.
  • Oven:  place quesadillas on a baking rack placed over a baking pan. Bake in a preheated oven at 400 degrees F for 8 minutes or until warmed through. 


To freeze:

  • Slice quesadillas into wedges then let cool completely.
  • Line a baking sheet or platter(s) that will fit into your freezer with parchment paper.
  • Arrange wedges in a single layer on prepared baking sheet without touching and transfer to the freezer to flash freeze for 2 hours (this will prevent them from sticking together).
  • Transfer solid quesadillas to a freezer safe plastic bag and squeeze out excess air. 
  • Label and freeze for up to 3 months.


  • Air fryer:  creates the crispiest leftovers!  Air fry for about 10 minutes at 400 degrees F, or until cheese is oozing.
  • Microwave:  the tortilla won’t crisp up in the microwave but this method is the quickest if you’re running out the door. Transfer quesadilla to a microwave safe plate and heat for about 2-3 minutes or until cheese is oozing. 
  • Skillet:  is also quick and easy and will crisp the exterior back up.  Warm quesadilla in a skillet over medium-low heat until filling is warm and the outside is crisping up,
  • Oven:  Bake for 15-25 minutes at 350 degrees until the cheese is oozing.