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Breakfast Quesadillas with Bacon and Spinach

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Gooey and delicious on the inside and crispy on the outside.  Our breakfast quesadillas are stuffed with scrambled eggs, melted cheese, bacon, and spinach.

Living in San Antonio breakfast tacos are a regular breakfast menu item and often are just referred to as tacos. But quesadillas are much more of a lunch and dinner thing. So when we stumbled upon Village Smitty‘s breakfast quesadillas on a recent trip to Colorado we knew we had to try them. We loved them so much that we decided we had to do our own remake. These breakfast quesadillas are simple but delicious and the ingredients are so flexible.

cooked breakfast quesadillas with bacon and spinach served with avocado

Dos and Don’ts for Making Quesadillas


Quesadillas are one of the simpler foods to prepare and cook but a good quesadilla requires a little more finesse. Here is a quick list of some dos and don’ts for cooking your quesadillas.

ingredients for breakfast quesadilla with bacon and spinach
  • Don’t overstuff. A quesadilla is better when you keep it on the lighter side. Leave about a 1/2 inch border around your tortilla. Preparing your filling ahead of time is a good idea and make sure there are equal parts cheese to protein (or vegetables). You want to use enough cheese to hold the whole thing together. Too little, and your filling will fall out.
  • Do use a good melting cheese. Not all cheese is created equal. The key to keeping your filling inside the quesadilla is using a good melting cheese. American or cheddar are great choices but you can substitute with Monterey Jack, Gruyere, Fontina, and the list goes on. Looking for a more traditional cheese? Try queso asadero or queso Oaxaca which are classic cheeses used in quesadillas in parts of Mexico.
  • Don’t use corn tortillas. Traditionally in most parts of Mexico quesadillas are made with corn tortillas, but the flexibility of flour tortillas will help hold in the filling and cheese.
  • Do use a little butter. To get quesadillas crisp use a small pad of butter or neutral oil such as canola. A little goes a long way so don’t overdo the butter or oil. Also, avoid olive oil since it can have an overpowering flavor.
  • Don’t cook them ahead of time. No one likes a soggy quesadilla. The best quesadillas are crispy, hot, and gooey which means cooking them fresh. Warming them in an oven can help but they will never taste as good as when they first come off the pan.
  • Do cook your quesadillas on medium-low heat. Tortillas can burn easily so avoid high heat. It only takes a minute or two for your tortillas to get golden brown and crispy and your cheese melty.

Let’s Get Cooking


Are you ready for some breakfast quesadillas with bacon and spinach? These breakfast quesadillas are quick to prepare and easy to modify.

Pro-tip: Quesadillas are best served warm and fresh but you can make the ingredients ahead of time which is perfect for a quick on-the-go breakfast.

process shots for steps 1-3 for making breakfast quesadillas with bacon and spinach

1. Cook the Bacon: In a frying pan, cook the bacon to desired crispness. Place the cooked bacon on paper towels to drain excess grease. Remove all but approximately 1 tablespoon of bacon grease from the frying pan and lower the heat to medium-low.

2. Whisk the Eggs: In a medium-size mixing bowl whisk together eggs, salt, black pepper, and green chiles.

3. Cook the Eggs: Add egg mixture to the frying pan. Cook until the eggs are no longer runny, stirring often.

process shots for steps 4-6 for making breakfast quesadillas with bacon and spinach

4. Add Bacon and Spinach: Add in bacon and spinach and cook for approximately 1-2 minutes until the spinach has wilted. Remove the egg, bacon, and spinach mixture and wipe the frying pan clean.

5. Cook the Quesadilla: Place one tortilla in the frying pan (or cast iron griddle) and cook one side for approximately 15 seconds and set aside. Repeat with a second tortilla and flip over to crisp the second side while adding the filling. Cover the tortilla with ¼ cup of cheese and ¼ of the egg mixture leaving an approximately ½ inch border around the tortilla. Top egg mixture with another ¼ cup of cheese and cover with the second tortilla, cooked side down.

6. Flip the Quesadilla: Cook for approximately 60-90 seconds letting the bottom layer of cheese melt and the tortilla get crispy. With a spatula lightly press down on the quesadilla before carefully flipping it over. Cook for an additional 60-90 seconds.

7. Let’s Eat: Remove from the frying pan and place on a cutting board. Allow quesadilla to cool for 1-2 minutes before cutting with a pizza cutter or sharp knife. Serve quesadillas warm with fresh salsa or avocado slices.

cooked breakfast quesadillas with bacon and spinach served with avocado

Frequently Asked Questions


How do I store leftover quesadillas?

You can store any leftover cooked egg mixture in an airtight container in the refrigerator for up to 3 days to make a quick breakfast quesadilla during the week. Leftover quesadillas can also be stored in an airtight container in the refrigerator. To reheat place the quesadillas on a baking sheet lined with aluminum foil and bake for approximately 10 minutes at 350 degrees Fahrenheit to get the tortillas crispy and the cheese melted.

Can I make these vegetarian?

Yes, just skip the bacon. For a little extra flavor add saute sliced mushrooms to the eggs as they cook.

Let’s Connect! If you make our breakfast quesadillas or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram and be sure to tag @casual.epicure so we can feature them in our stories.

Other Recipes to Try


If you enjoy this recipe, we recommend checking out some of other our breakfast recipes:

cooked breakfast quesadillas with bacon and spinach served with avocado

Breakfast Quesadillas with Bacon and Spinach

Gooey and delicious on the inside and crispy on the outside.  Our breakfast quesadillas are stuffed with scrambled eggs, melted cheese, bacon, and spinach.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine Southwest American
Servings 4 quesadillas
Calories 617 kcal

Equipment

  • 1 Medium-Sized Mixing Bowl
  • 1 10-inch frying pan
  • 1 cast-iron round griddle (optional)

Ingredients  

  • 4 strips bacon chopped into 1/2 inch pieces
  • 4 large eggs
  • 1 tablespoon diced green chiles
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon kosher salt
  • 1 ½ cups fresh baby spinach chopped
  • 8 flour tortillas
  • 2 cups cheddar cheese shredded

Instructions 

  • In a frying pan, cook the bacon to desired crispness. Place the cooked bacon on paper towels to drain excess grease. Remove all but approximately 1 tablespoon of bacon grease from the frying pan and lower the heat to medium-low.
  • In a medium-size mixing bowl whisk together eggs, salt, black pepper, and green chiles.
  • Add egg mixture to the frying pan. Cook until the eggs are no longer runny, stirring often. Add in bacon and spinach and cook for approximately 1-2 minutes until the spinach has wilted.
  • Remove egg, bacon, and spinach mixture and wipe frying pan clean.
  • Place one tortilla in the frying pan (or cast iron griddle) and cook one side for approximately 15 seconds and set aside. Repeat with a second tortilla and flip over to crisp the second side while adding the filling.
  • Cover the tortilla with ¼ cup of cheese and ¼ of the egg mixture leaving an approximately ½ inch border around the tortilla. Top egg mixture with another ¼ cup of cheese and cover with the second tortilla, cooked side down.
  • Cook for approximately 60-90 seconds letting the bottom layer of cheese melt and the tortilla get crispy.
  • With a spatula lightly press down on the quesadilla before carefully flipping it over. Cook for an additional 60-90 seconds.
  • Remove from the frying pan and place on a cutting board. Allow quesadilla to cool for 1-2 minutes before cutting with a pizza cutter or sharp knife.
  • Repeat for remaining quesadillas.
  • Serve quesadillas warm with fresh salsa or avocado slices.

Notes

1. Green Chiles: Use canned diced green chiles.
2. Eggs: Don’t overcook the eggs.  They will be heated inside the quesadilla as it cooks.
3. Flour Tortillas: You will want to use standard size flour tortillas, not the smaller street size or larger burrito size tortillas.  For extra crispiness brush each side with butter prior to cooking.
4. Cheese: Cheddar cheese can be replaced with any good melting cheese.

Nutrition

Serving: 1 quesadillaCalories: 617 kcalCarbohydrates: 51 gProtein: 29 gFat: 33 gSaturated Fat: 18 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gCholesterol: 244 mgSodium: 1719 mgPotassium: 196 mgFiber: 2 gSugar: 3 gVitamin A: 106 IUVitamin C: 41 mgCalcium: 85 mgIron: 19 mg
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