Breakfast Quesadillas with Eggs, Bacon, and Roasted Peppers

Why You’ll Love This Recipe

• Fluffy scrambled eggs, melty pepper jack, and roasted peppers make every bite balanced and satisfying.
• Flexible: choose smoky bacon or smoky-spiced black beans for a vegetarian option.
• Fast enough for a weekday breakfast, impressive enough for brunch.
• Kid- and crowd-friendly; scales easily and holds well in a warm oven.

Grocery List

• Produce: 2 bell peppers (red, yellow, or mixed), 4 green onions, 1 lime, cilantro (optional)
• Dairy: 8 large eggs, pepper jack cheese, unsalted butter, Mexican crema or sour cream
• Pantry: Flour tortillas, thick-cut bacon or canned black beans, salsa, kosher salt, black pepper, smoked paprika, olive oil

Full Ingredients

Eggs

• 8 large eggs
• 2 tbsp water
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter (for scrambling)

Bacon or Black Bean Filling (choose one)

• Bacon: 8 slices thick-cut bacon (about 6–8 oz)
• Black beans: 1 (15 oz) can black beans, drained and rinsed
• 1 tsp olive oil
• 1 tsp smoked paprika (for beans; optional for bacon)
• Pinch kosher salt (to taste)

Roasted Peppers

• 2 medium bell peppers (any color), whole
• 1 tsp olive oil (for skinning ease; optional)
• Pinch kosher salt
• OR 1 cup jarred roasted peppers, drained and sliced

Quesadillas & Cheese

• 4 large flour tortillas (8–10-inch)
• 2 cups shredded pepper jack (about 8 oz)
• 4 green onions, thinly sliced
• 1 tbsp unsalted butter (for cooking quesadillas)

To Serve

• 1 cup salsa (red or tomatillo)
• 1/2 cup Mexican crema or sour cream
• Lime wedges
• Chopped cilantro (optional)

Step-by-Step Instructions

Step 1: Cook bacon or season the beans

For bacon: Preheat the oven to 400°F. Line a rimmed sheet pan with foil and set a wire rack on top. Arrange the bacon in a single layer and bake 15–18 minutes until crisp. Transfer to paper towels to drain, then chop into bite-size pieces.

For beans: Heat 1 tsp olive oil in a small skillet over medium heat. Add rinsed black beans, 1 tsp smoked paprika, and a pinch of salt. Cook 3–4 minutes, stirring, until warmed and lightly seasoned. Set aside.

Step 2: Roast or char the peppers

Set the oven broiler to high and position a rack 6 inches from the heat. Place whole bell peppers on a foil-lined pan and broil 6–8 minutes, turning every 2 minutes, until skins are blistered. Transfer to a bowl, cover, and steam 5 minutes. Peel, remove seeds, slice into thin strips, and season with a pinch of salt. Short cut: use 1 cup jarred roasted peppers, drained and sliced.

Step 3: Whisk the eggs

In a medium bowl, whisk 8 eggs, 2 tbsp water, 1/2 tsp kosher salt, and 1/4 tsp black pepper until the mixture is frothy and fully combined, 30–45 seconds. The added water creates extra steam for soft, fluffy curds.

Step 4: Scramble gently for fluffy curds

Melt 1 tbsp butter in a nonstick skillet over medium-low heat. Pour in the eggs and let sit 10–15 seconds. With a spatula, push eggs from the edges toward the center, forming large, soft curds. Cook 3–4 minutes, stirring occasionally, until just set and still glossy. Remove from heat (carryover heat will finish them).

Step 5: Assemble the quesadillas

Lay out 4 tortillas. On half of each tortilla, scatter about 2 tbsp cheese. Divide the eggs evenly on top. Add chopped bacon OR about 1/4 of the beans to each, followed by roughly 1/4 cup roasted peppers and a spoonful of green onions. Top each with another 2–3 tbsp cheese. Fold the empty half over the filling to form a half-moon and press gently to seal.

Step 6: Crisp and melt

Wipe out the skillet and heat over medium. Add a thin smear of butter (about 1 tsp per batch). Cook quesadillas 2–3 minutes per side, pressing lightly with a spatula, until tortillas are golden with light brown spots and the cheese is melted. Adjust heat as needed to prevent scorching while cheese melts.

Step 7: Slice and serve

Let quesadillas rest 1 minute, then cut into wedges. Serve hot with salsa and crema, plus lime wedges and cilantro if desired. For batches, keep finished quesadillas warm on a wire rack over a sheet pan in a 200°F oven for up to 30 minutes.

Pro Tips

• Cheese as glue: a little cheese under and over the fillings helps the quesadillas seal and slice cleanly.
• Pat peppers dry if using jarred to avoid soggy tortillas and keep an extra-crisp exterior.
• Low and slow eggs: medium-low heat keeps curds tender; pull off the heat while still glossy.
• Do not overfill: aim for an even, modest layer so the tortilla browns before the cheese fully melts.
• For smoky vegetarian flavor, add 1/4 tsp ground cumin to the beans with the smoked paprika.

Variations

• Green chile and corn: Swap roasted peppers for 1 cup roasted Hatch green chiles and 1/2 cup charred corn kernels.
• Chorizo and potato: Replace bacon/beans with 8 oz cooked Mexican chorizo and 1 cup small crispy diced potatoes.
• Extra-spicy: Add sliced fresh jalapeños inside, use chipotle salsa, and top with a few dashes of hot sauce.

Storage & Make-Ahead

Refrigerate cooked quesadillas in an airtight container for up to 3 days. Reheat at 350°F on a wire rack over a sheet pan for 10–12 minutes, or in an air fryer at 360°F for 4–5 minutes. Freeze tightly wrapped individual quesadillas for up to 2 months; reheat from frozen at 375°F for 18–22 minutes. Make-ahead components: roast peppers and cook bacon up to 3 days in advance; scramble eggs just before serving for best texture.

Nutrition (per serving)

Approximate, with bacon: 680 calories; 29 g protein; 40 g carbohydrates; 40 g fat; 2 g sugars; 4 g fiber; 1,100 mg sodium. With black beans instead of bacon: about 640 calories; 27 g protein; 45 g carbohydrates; 36 g fat.