My copycat Taco Bell Breakfast Quesadilla recipe is comforting and satisfying, loaded with fluffy scrambled egg, crisp bacon, and melted cheese! One bite of these easy breakfast quesadillas will have you skipping the drive-thru and saving you the expense of takeout.

 

I love creating copycat recipes for some of my favorite restaurants, especially Taco Bell.

Recreating some of the most popular menu items of Taco Bell is easier than you think. These Copycat Taco Bell Breakfast Quesadillas are a great example of using simple ingredients already in your pantry to whip up a delicious breakfast in no time!

If I am in the mood for a snack I will use chicken instead of bacon to make Taco Bell Chicken Quesadillas and serve them alongside my copycat nacho cheese sauce, and Taco Bell Quesadilla Sauce for a full Taco Bell experience!

Why you will love these bacon breakfast quesadillas

Fast: These breakfast quesadillas can be made in just 10 – 15 minutes from start to finish.

Easy: These easy breakfast quesadillas call for a handful of simple ingredients that provide the comforting flavors of a delicious breakfast. Once the filling is made, load the flour tortillas and heat in the skillet.

Budget-friendly: Making your version of Taco Bell’s Breakfast Quesadilla means you can ditch the expense of the drive-thru, especially if you are feeding a larger family. You’ll get all the flavors of takeout at a fraction of the cost!

Versatile: Easily customize the filling of these easy breakfast quesadillas by adding your favorite ingredients or making ingredient swaps.

Taco Bell breakfast quesadilla ingredients

These breakfast quesadillas can be customized to your taste.

• Flour Tortillas – I prefer plain flour tortillas as they are less dry than corn tortillas. You could use burrito-size tortillas or fajita-size tortillas, depending on your preference for the size of your breakfast quesadillas.
• Eggs
• Half and half – Adding half and half to the egg mixture makes them deliciously fluffy. You can also achieve this using milk, heavy cream, or water.
• Cheese – Taco Bell uses a three-cheese blend. Whether you use a single cheese or a blend, it’s best to shred your own cheese, as pre-shredded cheese contains an anti-caking coating designed to extend its shelf life but makes it harder to melt into a gooey consistency. Pepper Jack and Colby Jack are great cheese options.
• Bacon – Use lower-sodium bacon to control the sodium content of these easy breakfast quesadillas. You can also substitute with turkey bacon. Breakfast sausage is another great option.
• Salt and pepper – I’ve kept the seasoning simple in this recipe. Garlic salt can also be used.

How to make Taco Bell Breakfast Quesadillas

Step one: Prepare the bacon by cooking it to your desired crispiness. Crumble or chop the crisp bacon and set it aside. You can make it on the stove, in the oven or even cook your bacon in the air fryer.

Step two: Whisk the eggs, half and half, and salt and pepper in a bowl. Scramble the eggs in a skillet over medium heat until they are fluffy.

Step three: Spray a large skillet with non-stick cooking spray. Assemble one breakfast quesadilla by placing one tortilla in the skillet stick. Top with a thin layer of shredded cheese, egg mixture, crisp bacon, and a little extra cheese. Place another tortilla on the top of the filling.

Step four: Cook for 2-3 minutes and carefully flip and cook another 2-3 minutes. Cut the quesadillas into 4-6 slices and serve with your favorite breakfast side dishes and sauces.

Recipe additions and substitutions

Copycat recipes are easy to adapt at home! Try some of the variations and ingredient additions to suit your family’s taste preferences:

Protein – Use breakfast sausage or diced ham instead. To serve these quesadillas for lunch or dinner, consider other proteins, such as ground beef, chicken, pork, or leftover steak. You can also make meatless quesadillas by not adding the bacon.

Eggs – I’ve combined half and half with the eggs for a fluffy mixture. Milk, heavy
cream, or water can be used instead.

Cheese – Cheddar cheese is a popular breakfast cheese used by Taco Bell. A Mexican blend of Monterey Jack, cheddar, Queso Quesadilla, and Asadero is perfect for these easy breakfast quesadillas!

Veggies – Add chopped onion, bell peppers, mushrooms, black beans, spinach, cherry tomatoes, or hash browns to the filling.

Other – Add hot sauce (any brand) for a kick of heat in these breakfast quesadillas, or use my Taco Bell Quesadilla Sauce!

Heather’s tips for making breakfast quesadillas

• Cook the bacon in an air fryer for 10-12 minutes at 375 degrees, bake it in the oven, or fry it in a frying pan.
• For a lower-carb quesadilla, use one flour tortilla instead of two. Place the filling along one side of the tortilla and fold it over.
• Don’t overcook the egg mixture, as it can become dry and rubbery. The eggs will continue to cook when the filling is loaded and heated between the two flour tortillas.
• It’s important to spray the skillet with non-stick cooking spray before adding the tortilla, as this helps create that appetizing golden color!
• Cook the eggs and crisp bacon the day before assembling these easy breakfast quesadillas and store them in separate airtight containers in the fridge. This will reduce the recipe time even more!
• If you’re struggling to flip the quesadilla, secure a plate with your hand against the top of the skillet and flip the skillet so that the quesadilla is sitting on the plate. Use a spatula to place the quesadilla back into the skillet to brown the opposite side.

Taco Bell breakfast quesadilla toppings

Serve with my Copycat Taco Bell quesadilla sauce, sour cream, Pico de Gallo or another salsa, guacamole, hot sauce, and sliced jalapenos.

How to store leftover quesadillas

Store: These copycat Taco Bell breakfast quesadillas should be wrapped in foil and placed in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat leftover quesadillas in a skillet to add a crispy texture to the flour tortillas.

Freeze: You can also freeze leftover quesadillas for up to 3 months. Wrap them in foil and transfer them to an airtight container or Ziploc bag. Thaw the frozen quesadillas in the fridge overnight and reheat in the oven wrapped in foil at 350 degrees for 7-8 minutes or in a heated skillet.

More breakfast recipes

• Copycat McDonald’s steak egg and cheese bagel
• Copycat McDonald’s breakfast sauce
• Copycat McDonald’s sausage burrito
• Copycat McDonald’s McMuffin