Easy Breakfast Quesadillas

These Easy Breakfast Quesadillas are a great way to get some protein and vegetables into your family to start the day off in a healthy manner.  

A plate of Easy Breakfast Quesadillas with scrambled egg, sausage, scallions,  red bell peppers, and cheddar cheese.

I love making quesadillas any time of the day, but they feel especially decadent and delicious when I eat them for breakfast.  They’re also very filling, so maybe you won’t have to make lunch.  Hey, any little break in duties is a help, right?


The best part of this recipe, besides the ease of it, is that you can customize it to what you have on hand or what your family enjoys most.

  • Sausage – this can be bulk breakfast sausage in any flavor; Italian sausage – either hot or mild; or Mexican chorizo.  You may need to drain off some of the fat, depending on the sausage, before sauteeing the vegetables.  You could also use bacon or ham.
  • Vegetables – I like using red bell pepper and scallions for both flavor and color.  But here again, is where you can tailor the recipe for your family.  Try jalapenos, sweet onions, garlic, mushrooms, broccoli, or whatever your family will eat.
  • Eggs, of course.
  • Heavy cream – you could also use milk or even water.  This just helps to keep the eggs fluffy.
  • Salt and pepper to taste – you could also add garlic powder, onion powder, chili powder, cayenne.
  • Cheese – I’m using cheddar, but any cheese will work.
  • Tortillas – get a good quality brand.  I like thin tortillas.  The 8-inch size is the ultimate size for quesadillas (they fit into the skillet perfectly).
  • Vegetable oil to ‘fry’ the quesadillas.

A plate of Easy Breakfast Quesadillas with scrambled egg, sausage, scallions,  red bell peppers, and cheddar cheese.


  • Try a ‘Denver’ style by using ham, onion, green pepper, and cheddar cheese.
  • Go spicy with chorizo, jalapeno, and Monterey jack cheese.
  • Italian sausage, spinach, red bell pepper, garlic, and mozzarella will give your quesadilla an Italian flair.
  • Go vegetarian with onions, bell pepper, mushrooms, broccoli, garlic, spinach, and goat cheese.
  • How about spinach, chopped artichokes, onion, garlic, and parmesan cheese.

Here are a few more spicy breakfast ideas:



What’s better than a plate of these Easy Breakfast Quesadillas with scrambled egg, sausage, scallions,  red bell peppers, and cheddar cheese?  Serve them alongside sour cream, salsa, and guacamole to start your day off on the right foot.

  • Author: Millie from Eats By The Beach
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Method: Pan-fry
  • Cuisine: Mexican



1 pound bulk pork sausage

1 large scallion, thinly sliced – both white and green parts

1 small red bell pepper, minced

8 large eggs, beaten well

2 tablespoons heavy cream

Kosher salt

Black pepper

1 cup shredded cheddar cheese

8 (8-inch) flour tortillas

2 tablespoons vegetable oil


In a large non-stick skillet over medium-high heat, crumble in the pork sausage.  Cook, stirring with a silicone or plastic spoon and breaking up the meat into small pieces, until no pink remains, about 10 minutes.   

Use a slotted spoon to remove the sausage from the skillet and place in a bowl.  Set aside.

Add the scallions and red bell pepper.  Saute until the vegetables are soft.  

Spoon into the bowl with the sausage.

Wipe out the skillet with a paper towel.

Lightly spray the skillet with cooking spray.

Pour in the eggs and cook, gently stirring, constantly until small curds begin to form.  Remove the pan from the heat and allow residual heat to finish cooking the eggs, about 5 minutes.

Season the eggs with salt and pepper.

Assemble the quesadillas.

Preheat the oven to 200 degrees.  

Lay 4 tortillas on a clean surface.  

Top each with sausage, vegetables, and sprinkle with cheese.  Top each with the remaining tortillas.

In a large skillet, use a silicone brush to lightly brush the surface with oil.  Heat the skillet over medium-high heat.

Add a quesadilla and cook until the tortilla is golden and crisp around the edges, about 2 minutes.

Use a spatula to flip the quesadilla and cook the other side, about 2 minutes longer.

Place the quesadilla on a baking sheet and keep warm in the oven.

Repeat with the remaining quesadillas.

Slice each quesadilla into quarters and garnish with chopped parsley or cilantro.  Serve with sour cream, salsa, and guacamole.

Keywords: easy breakfast quesadillas, breakfast recipes, Mexican food, Mexican breakfasts, egg recipes, sausage recipes, easy breakfast ideas