These breakfast quesadillas are a complete protein-packed breakfast in convenient handheld form! Scrambled eggs, savory sausage, and Colby cheese make them supremely satisfying, but you can easily customize them with your favorite fillings.

Breakfast quesadillas on a wood platter.

Here on Pancake Recipes, we love sweet breakfast options like pancakes, waffles, and French toast. But that doesn’t mean we don’t have room for savory breakfasts too! These breakfast quesadillas are perfect for anyone whose ideal breakfast involves eggs, meat, and cheese.

They’re a little bit like a breakfast burrito (or crunchwrap), but they’re ideal for anyone who hasn’t mastered the art of folding a burrito and getting it not to fall apart. (Seriously, how do they do it so effortlessly at Chipotle?) And they’re also similar to a breakfast sandwich, but they swap the bread for a tortilla, making them a little lighter on the carb-front.

Best of all, they’re freezer-friendly, so you can make a double-batch and keep them in the freezer for easy, satisfying breakfasts any day of the week.

About this breakfast quesadilla recipe

Breakfast quesadillas are also a hit with kids, and perfect for getting them to eat a protein-packed breakfast on even the most chaotic mornings. Picky eaters will rejoice because you can switch up breakfast quesadillas with any of your favorite savory breakfast items!

Since it’s a quesadilla, you can serve this breakfast with salsa, guacamole, and sour cream, but if you want to keep things simple, a few dashes of your favorite hot sauce will work too.

Quesadilla with lots of toppings.

What you need

  • Ground pork sausage – If you have links on hand, you can use those and just crumble them up.
  • Liquid egg or whole eggs
  • Tortillas – We prefer flour over corn in this recipe, or you can use a low carb tortilla.
  • Shredded Colby jack cheese – Or use your favorite cheese. Pepper jack will add some zip, or go with classic cheddar.
  • Toppings – Sour cream, guacamole, scallions, hot sauce, limes, or salsa.
Overhead view of ingredients needed for recipe.

How to make them

Cook the sausage. Set a nonstick skillet over medium-high heat. Brown the pork sausage until it’s cooked through and no longer pink. Use a slotted spoon to remove the sausage and transfer it to a bowl, leaving the fat in the pan.

Scramble the eggs. Reduce the heat to medium-low. Add the eggs and cook, stirring constantly with a rubber spatula. Once the eggs are cooked through, transfer them to a second bowl.

Make the quesadillas. Wipe out the pan with a paper towel. Increase the heat to medium, then add a tortilla. Sprinkle it with a handful of cheese; add scrambled eggs and sausage on one half, then fold over the other half using a spatula. Cook for a minute or two on each side, or until the cheese is melted and the tortillas are golden. 

Finish. Repeat with the remaining ingredients, then serve the breakfast quesadillas with your favorite toppings.

Stack of breakfast quesadilla slices.


Can you put eggs in a quesadilla?

Yes, you can put eggs in a quesadilla, but it’s best to scramble them. A sunny-side-up or egg-over-easy would be a little unwieldy to fold up into a tortilla!

How do you make breakfast quesadillas for kids?

If you’re making these for kids, choose small tortillas and cut each quesadilla into 3-4 sections, which is just the right size for little hands.

How do you make a vegetarian quesadilla breakfast?

Swap the pork sausage for your favorite plant-based variety, or use vegetarian bacon, refried beans, or black beans smashed a bit with the back of a wooden spoon.

How to make these breakfast quesadillas your own

Here are some of our favorite ways to serve and customize these breakfast quesadillas.

  • Make them with bacon. Cook bacon, crumble it up, and add it to your quesadillas.
  • Add some veggies. Use less sausage (or omit it) and add sautéed mushrooms, diced onions, or green peppers for a healthy, well-rounded breakfast.
  • Cook them on a sheet pan. For a big batch of quesadillas, you can spray a large sheet pan with cooking spray or oil, place the quesadillas onto it, then spray the tops. Bake them at 400ºF for about 5 to 7 minutes on each side.
Overhead view of quesadillas, cut into triangles.

Make Ahead Ideas

Breakfast quesadillas can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Storage Suggestions

Wrap the quesadillas in plastic wrap or store them in an airtight container. If you’re freezing them, we recommend wrapping them in plastic, then placing the wrapped quesadillas in a freezer bag or storage container.

Reheating Tips

Microwave the quesadillas until they’re warmed through. This can be done out of the refrigerator or freezer.

More savory breakfast recipes

Sliced breakfast quesadilla on a wooden surface.

Get the Recipe: Breakfast Quesadillas

These breakfast quesadillas are a complete breakfast in convenient handheld form!
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  • 8 ounces ground pork sausage
  • 2 cups liquid egg (or 8 eggs, scrambled)
  • 4 6-inch soft tortilla shells
  • 8 ounces shredded colby jack cheese
  • Optional toppings: sour cream, guacamole, scallions, hot sauce, limes, salsa


  • In a nonstick skillet, brown the pork sausage over medium high heat until cooked through and no longer pink. Using a slotted spoon, transfer the sausage to a bowl leaving the fat in the pan. Set aside.
  • Using the same nonstick skillet with the reserved pork sausage fat, cook the eggs over medium low heat stirring constantly with a rubber spatula. When the eggs are cooked thoroughly transfer to a bowl and set aside.
  • Using a paper towel, wipe out the nonstick skillet and heat over medium heat. To the skillet add a tortilla shell and sprinkle with a small handful of cheese. To one side add a small handful of the scrambled eggs and a small handful of the cooked pork sausage. Carefully fold the other side of the tortilla over using a spatula. Let cook for 1-2 minutes preside. Remove from the pan and repeat with the remaining tortillas.
  • Serve immediately and enjoy with your favorite toppings.


  • To store the quesadillas wrap in plastic wrap and refrigerate for up to 3 days or up to 2 months in the freezer.
  • To reheat, simply warm them in the microwave either from frozen or thawed.
Serving: 1quesadilla, Calories: 549kcal, Carbohydrates: 18g, Protein: 37g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 95mg, Sodium: 1145mg, Potassium: 250mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1589IU, Vitamin C: 0.4mg, Calcium: 437mg, Iron: 4mg