These breakfast quesadillas are packed with melty cheese, fresh scrambled eggs, hearty black beans, bacon, and creamy guacamole.
Y’all. Meet my new favorite breakfast that I’ve been making on repeat. Not only is it packed with flavor and incredibly filling to power you through your morning, but these delicious breakfast gems are also meal prep friendly! I tested many different ways to reheat these bad boys, and they were all freaking delicious!
For years, I made my healthy breakfast quesadillas on repeat. Don’t get me wrong. It’s a delicious blend of egg whites, melty cheese, and spinach worth waking up for. I made that same breakfast at least twice a week six years in a row. But, now, two kids later, I frankly need more calories in the morning. I hardly snack. I’m too busy with the kids or working to snack, so most days, I need a legit breakfast. I need an epic breakfast that can power me from 6 am to 12 or 1 pm. Enter these damn delicious breakfast quesadillas!
Some days I ate a whole quesadilla to myself, and some days I ate half. But either way, these quesadillas are so delicious and so super filling I can’t wait for y’all to try them!
Plus, they are meal prep friendly so you can make them for breakfast or lunch! I ate them for both meals, and I’m sure I will make another batch this week. Can’t stop, won’t stop. #breakfastquesadillasforlife
How to Make Breakfast Quesadillas
Making these breakfast quesadillas is easy. Once the scrambled eggs and bacon are ready to go, they come together in less than 10 minutes.
I layered my quesadillas with one tortilla, cheese, black beans (I used canned and rinsed them), scrambled eggs, and bacon. Finally, I spread guac over the second tortilla and placed it guac side down. HINT: Flipping is easy if you use a big skillet (so you have room to get your spatula underneath the tortilla) and a wide big pancake spatula.
Swaps and Substitutions for Breakfast Quesadillas
Tortillas – I used chickpea Siete tortillas. I just love the texture and ingredients of them. But small flour or regular corn tortillas would work as well!
Cheese – I used Mexican, but pepper jack would also be wonderful. Any shredded cheese will work.
Beans – I used canned black beans, but pinto would be lovely too! Or you could skip the beans. Your call!
Eggs – I made scrambled eggs, but omelet-style eggs would reduce the messiness and make the tortillas easier to flip.
Bacon – Feel free to use cooked bacon, cooked turkey bacon, breakfast sausage, or chorizo. Any “breakfast” meat would be delicious!
Guacamole – Sub-mashed avocado if you don’t have guac on hand! Or, for a quick guac, mash avocado with salsa and sour cream! Or, if you didn’t use beans, you could use refried beans instead of guac to help stick the second tortilla on.
Storing and Reheating for Breakfast Quesadillas
Storing: Store for up to 3 days in an air-tight container.
Reheating: My favorite way to reheat these is in the air fryer on the “reheat function” (280F for 10 minutes.) I just made sure to put a weight over them. I used one of my air fryer grill rack inserts. You could also microwave them (but they won’t be crispy) or place them back on the skillet to reheat (on medium-low.) I tested every one of these methods, and they were all delicious, so it’s whatever your preference is!
Freezing: Not recommended.
You May Also Like:
- Healthy Breakfast Quesadilla
- Slow Cooker Breakfast Casserole
- Healthy Breakfast Sausage Casserole
- Black Bean Quesadillas
Serve these Quesadillas With:
- Large Nonstick Skillet
- Turn the skillet on medium-high and spray with cooking spray or oil. Make scrambled eggs, then set aside the eggs. To make scrambled eggs, place eggs in a bowl or jar and whisk until well combined. Add a pinch of salt and pepper and whisk again. Then pour eggs on a skillet pushing eggs together slightly so that you make "scrambles." You will likely need to clean the skillet and re-oil before starting the breakfast quesadillas.2 large eggs
- Place tortilla down on skillet and add cheese, beans, eggs, bacon, and finally top with another tortilla with the guac spread on it. Place the second tortilla guac side down. Once the bottom tortilla is melty and slightly crispy, use a wide spatula to flip the whole thing upside down. Cook until the other side is crisp and transfer to a plate.2 small tortillas (6 or 8-inch), 1/4 cup mexican cheese, 2-3 tbsp black beans, 2 large eggs, 2 bacon slices, cooked, 2 tbsp guacamole
- Cut into four triangles and serve. See storing and reheating in the notes.