These baked breakfast quesadillas are tasty and easy! Stuffed with eggs, cheese, and your favorite veggies, they’re great for busy mornings or lazy weekends.
Plus, you can make a batch ahead of time and pop them in the oven when you’re ready. Who doesn’t love a warm, cheesy start to the day? Yum!
Key Ingredients & Substitutions
Flour Tortillas: Use large tortillas so they hold all that goodness. If you prefer a healthier option, try whole wheat or corn tortillas instead. They all work well!
Eggs: Large eggs are the way to go. If you want a lighter version, consider using egg whites or a mix of whole eggs and egg whites.
Shredded Cheese: Cheddar cheese adds great flavor. You can mix it up with Monterey Jack or pepper jack for more spice. If you’re dairy-free, try using vegan cheese.
Bacon or Meat: Crumbled bacon adds crunch, but feel free to substitute with cooked sausage or even black beans for a vegetarian option.
Bell Peppers and Onions: These add color and crunch. If you’re not a fan, skip them or use other veggies like spinach or mushrooms. They can also be roasted ahead of time for extra flavor!
How Do I Make Sure the Quesadillas Are Crispy?
Getting that perfect crispy quesadilla is key! Here are some tips:
- Preheat your oven properly before baking. A hot oven helps with crispiness.
- Don’t overload the tortillas with filling, as it can make them soggy. Keep it relatively thin.
- Brush or spray the tops with oil or melted butter before baking. This creates a golden, crispy outer layer.
- If you can, flip the quesadillas halfway through to ensure even crisping on both sides!
Enjoy your baking, and have fun customizing these quesadillas to your liking!
How to Make Baked Breakfast Quesadillas
Ingredients You’ll Need:
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1/2 cup cooked bacon, crumbled (or cooked sausage or chopped ham)
- 1/2 cup diced bell peppers (optional)
- 1/4 cup finely chopped onions (optional)
- 1 avocado, mashed or sliced
- Fresh cilantro, chopped (for garnish)
- Cooking spray or a tablespoon of butter/oil for greasing
- Sour cream and lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 12-15 minutes to bake, for a total of about 30 minutes start to finish. Perfect for a delicious breakfast without spending all morning in the kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it heats up, lightly grease a baking sheet or you can line it with parchment paper for easy cleanup.
2. Whisk the Eggs:
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Make sure it’s well mixed so everything gets combined.
3. Cook the Veggies:
Heat a non-stick skillet over medium heat and lightly grease it. If you’re using onions and bell peppers, toss them in and cook for about 3-4 minutes, until they’re softened and fragrant.
4. Scramble the Eggs:
Pour the whisked egg mixture into the skillet with the veggies. Cook gently, stirring frequently, just until the eggs are softly scrambled but still a little moist. Take off the heat and set aside.
5. Assemble the Quesadillas:
Place two tortillas on the prepared baking sheet. Spread half of the scrambled egg mixture evenly over each tortilla. Sprinkle each with half the shredded cheese and half the cooked bacon (or whatever meat you’re using).
6. Top and Brush:
Place the remaining two tortillas on top of your filled tortillas, creating quesadilla sandwiches. Lightly brush or spray the tops with cooking oil or melted butter to help them crisp up during baking.
7. Bake to Perfection:
Put the quesadillas in the oven and bake for about 10-12 minutes. For extra crispiness, you can carefully flip them halfway through baking, so both sides get golden brown.
8. Slice and Serve:
Once they’re done, remove the quesadillas from the oven and let them cool for a minute. Slice into wedges and serve warm. Garnish with fresh cilantro, and offer mashed avocado, sour cream, and lime wedges on the side for added flavor!
Enjoy your warm, cheesy breakfast quesadillas that are bursting with protein and flavor! They’re sure to be a hit at the breakfast table!
Can I Use Whole Wheat Tortillas Instead of Flour?
Absolutely! Whole wheat tortillas are a great healthier option and can add a nice nutty flavor to your quesadillas. Just ensure they are large enough to hold all the fillings.
Can I Make These Quesadillas Vegetarian?
Yes! Simply omit the bacon or any meat you’re using and add extra veggies like spinach, mushrooms, or zucchini for a hearty vegetarian version.
How Should I Store Leftover Quesadillas?
Store any leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes or microwave them for a quick warm-up.
What Toppings Go Well with These Quesadillas?
Alongside mashed or sliced avocado, you can serve them with salsa, guacamole, or pico de gallo for extra flavor. A dollop of sour cream and a squeeze of fresh lime juice brings everything together beautifully!