Bacon, Egg, and Cheese Breakfast Quesadilla

Name: Bacon, Egg, and Cheese Breakfast Quesadilla
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 1/2 tbsp butter; 1 large egg, whisked; 1 large flour tortilla; 1/4 cup shredded Colby Jack cheese; 2 strips candied bacon, cooked and chopped; salt, to taste; black pepper, to taste; 2 tbsp pico de gallo, for serving; 1 tbsp sour cream, for serving

This breakfast quesadilla cooks a whisked egg directly onto the tortilla, then fills it with crispy candied bacon and melty Colby Jack cheese for a handheld brunch that's ready in minutes.

🌍American 🏷️Breakfast 🏷️Brunch 🏷️Quesadilla 🏷️Bacon egg and cheese Candied bacon

🏷️

🏷️Colby jack

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TikTok

Total

10 min

Servings

1

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/2 tbsp butter
1 large egg, whisked
1 large flour tortilla
1/4 cup shredded Colby Jack cheese
2 strips candied bacon, cooked and chopped
salt, to taste
black pepper, to taste
2 tbsp pico de gallo, for servingoptional
1 tbsp sour cream, for servingoptional

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Instructions

1
In a skillet over medium heat, melt the butter.
2
Pour the whisked egg into the hot pan, spreading it into an even layer.
3
Immediately place the flour tortilla on top of the cooking egg and press down gently to help it adhere.
4
Once the egg is mostly set, use a spatula to flip the tortilla so the egg side is facing up.
5
Sprinkle the shredded cheese and chopped candied bacon over the entire surface of the egg. Season with salt and pepper.
6
Using a spatula, fold the quesadilla in half.
7
Cook on both sides until the tortilla is golden brown and crispy, and the cheese is fully melted.
8
Remove the quesadilla from the pan and place it on a cutting board. Slice into triangles.
9
Serve immediately with pico de gallo and a dollop of sour cream, if desired.

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Tips & Notes

Pro tips

Cook on medium heat so the whisked egg sets evenly without the tortilla browning too fast.
Chop the candied bacon into small pieces so it distributes evenly and holds the filling together.
Fold the quesadilla only after the cheese melts completely—test by gently pressing the top.
Let the finished quesadilla rest 30 seconds off heat before plating so the cheese stays pliable.

Substitutions

Colby Jack cheese → sharp cheddar or Monterey Jack (same melting behavior)
Candied bacon → regular bacon, sausage crumbles, or diced ham (omit candy glaze)
Flour tortilla → whole wheat or large corn tortilla (corn may tear more easily)
Butter → vegetable oil or lard (1/2 tbsp equivalent for nonstick cooking)

Storage & make-ahead

Store wrapped in foil in the fridge for up to 2 days; reheat in a skillet over medium-low heat until warmed through and cheese re-melts.

Common Questions

Can I cook the egg and tortilla together without burning the tortilla?

Yes. Cook the egg on medium heat so the tortilla toasts gradually as the egg sets. The butter and egg moisture prevent charring while creating a light golden crust.

Can I make this quesadilla ahead of time?

Best served fresh, but you can assemble and refrigerate unbaked for up to 4 hours, then pan-fry when ready. Reheating in a skillet keeps the tortilla crispy.