One of the best things about this easy breakfast quesadilla recipe is its flexibility. 

While we have made ours with onion and peppers, you can use almost any vegetables you have on hand, as long as they will soften pretty quickly in the pan. Alternatively, you can ditch the veggies and add pre-cooked bacon, sausage, or similar for a mighty meaty option.

For a super quick breakfast, you can make these the night before and eat them cold or heat them in the microwave. Plus, we’ve made them the morning of a camping trip, wrapped them in foil, dropped them into a cooler, and enjoyed them the next day, warmed over a campfire.

Breakfast Quesadillas: Equipment

  • Frying pan
  • Flipper/turner/spatula
  • Fork or whisk
  • Knife
  • Kitchen towel

We use these items from Amazon, but you can use any similar pan and utensils.

Breakfast Quesadillas: Ingredients

These ingredients make one breakfast quesadilla.

Seven small glass bowls, each with a different ingredient for breakfast quesadillas.
  • 1 tbsp unsalted butter or olive oil, divided into two portions
  • 2 eggs, beaten
  • 1/4 cup red onion, diced
  • 1/4 cup red, yellow, orange, or green peppers, diced
  • 1/2 cup shredded cheese divided into two portions
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tortilla

Breakfast Quesadillas: Instructions

Portion: One

Prep and Cooking Time: 15 minutes

Step One

Dice your peppers and onions into roughly ¼ inch cubes and beat your eggs. 

Measure out all of your other breakfast quesadilla ingredients and have them ready to go. You won’t have time to prep anything once you get going.

Step Two

Melt half of your butter or warm half of your oil in a frying pan over medium-high heat.

Top Tip

Butter can burn quickly. To avoid this, you can either heat the butter in a bit of oil or watch it carefully and lower the heat if the butter begins to burn.

Step Three

raw, diced red, orange and yellow peppers and red onion on the bottom of a ceramic frying pan.

Drop in the veggies and seasonings, and sautée until they are soft enough to insert a fork with a bit of pressure.

sauteed red onion, peppers, and mushrooms in a frying pan

Remove the veggies and set them aside in a bowl.

Step Four

Wipe the frying pan with a sheet of kitchen towel, then heat the remaining butter or oil again over medium-high heat.

Step Five

Beat the two eggs and pour them into your pan. Tilt the pan from side to side so that the egg coats the bottom evenly. Be careful not to poke at the egg or stir it around, or you’ll end up with scrambled eggs rather than omelet-like eggs.

Partaly cooked egg on the bottom of a frying pan.

Step Six

Once the eggs begin to firm up, sprinkle half of your cheese over the top in a roughly even layer.

Cooked, beaten egg on the bottom of a frying pan with shredded cheese on top.

As soon as the cheese starts to melt, place the tortilla down on top of the eggs.

Flour tortilla laying on top of beaten egg in a frying pan

Step Seven

Flip the tortilla over. On top of one half, sprinkle out the sautéed veggies in a roughly even layer. Don’t worry if some of the veggies adventure onto the other half or if they are not perfectly even.

Step Eight

Sprinkle the remaining cheese on the other side of the tortilla, opposite the veggies.

Sauted veggies and shredded cheese on top of egg and flour tortilla

Step Nine

Fold the two halves over. You’ll find it easiest to slide your flipper under the half with the cheese on it and fold that onto the side with the veggies.

Step Ten

Leave the quesadilla in the pan, but take it off the heat. Use the flipper to lift up one end of the tortilla and check for light browning. Once it’s brown and the cheese is melted, slide your breakfast quesadilla onto a plate and enjoy.

Vegetable breakfast quesadilla cut into three pieces on a white ceramic plate

Cooking Multiple Breakfast Quesadillas at Once

If you have a group of people, or you are making these for the family, these are our top tips:

  • Mix up enough eggs for everyone before you begin.
  • If you are letting everyone choose different ingredients for their quesadillas, cook your meats and veggiesfirst and portion them out according to people’s required fillings.

That way, you don’t have to sautee one portion of vegetables, make the rest of the quesadilla, saute the second portion of vegetables, etc.