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+ servings

Make Ahead Breakfast Quesadillas

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Susanne Susanne Eagan


  • 3 8 inch flour tortillas
  • 6 eggs
  • 4-6 slices of bacon I go all out with six
  • 1/2 cup red bell pepper sliced*
  • 1/2 cup green bell pepper sliced*
  • 1/2 cup red onion sliced*
  • 1 cup shredded Mexican Blend Cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon chili powder optional
  • *you can use less or more depending on your taste


  1. Pepare bacon (if cooking in skillet use a separate skillet than you will use to cook the veggies and eggs) and set aside
  2. In a large skillet warm tablespoon of olive oil turning until it coats the pan evenly
  3. Add in all the vegetables cooking until onion becomes almost transparent and peppers are tender; remove from skillet and set aside
  4. Scramble eggs and set aside on same plate as onions and peppers
  5. Lay one tortilla flat on a grill pan (or large skillet) and then add on eggs, bacon, cheese, onions, and peppers on one half then fold over empty half; carefully flip using a spatula and allow to cook for about a minute or until tortilla is brown on both sides
  6. Cut into triangles with a large knife or pizza cutter
  7. To keep fresh in refrigerator wrap tightly in plastic wrap and then place in freezer zip top bag