These easy Blackstone breakfast quesadillas make a hearty breakfast to cook up at camp or at home. Stuffed with crispy bacon, creamy scrambled eggs, and plenty of melted cheese, these will be on repeat all year round.
This breakfast quesadilla recipe comes together pretty quickly and easily, but if you really want to get ahead, for busy mornings, or if you're feeding a crowd, chop and cook the bacon a day or two before and stash it in the fridge. If you do that, you'll have this on the table in under 15 minutes.
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Why You'll Love This Recipe
- You can make the entire meal on your Blackstone griddle (or other flat top griddle).
- It's ready in 25 minutes.
Ingredients and Substitutions
- Bacon--You can use regular or thick-cut bacon, depending on your preference or what you have on hand. Note that it may take an extra couple of minutes to cook thick bacon.
- Tortillas--Use the large, burrito size tortillas for this breakfast quesadilla recipe. Got extras? Whip up a batch of breakfast burritos for the freezer.
- Cheese--Regular cheddar cheese works best here. I recommend grating it yourself as pre-shredded cheese doesn't melt well.
- Salsa--Use your favorite store-bought or homemade salsa.
How to Make Breakfast Quesadillas on a Blackstone
1. Cook the bacon until crisp. Push it off to the side of the griddle to stay warm.
2. Crack the eggs into a bowl and beat well. Season with salt and pepper. Scramble the eggs on the griddle until just set.
3. Arrange 3 large tortillas on a flat surface. Divide the bacon, eggs, and cheese evenly among one side of each tortilla. Fold them over.
4. Cook the quesadillas, flipping once, until the cheese is melted.
FAQs
Yes, but you'll need to work in batches. Over medium-low heat, cook the bacon first, then transfer to a bowl and wipe the skillet clean. Scramble the eggs in the same skillet (or use a non-stick one), then assemble the quesadillas and cook them two at a time.
Like many other quesadilla recipes, these are fantastic when served with salsa and/or sour cream. If you like spicy food, feel free to drizzle a little hot sauce over the top, or add it to the quesadilla before cooking. Offer a mango smoothie on the side and make it a complete breakfast.
Tips and Troubleshooting
- If you've got leftover or precooked bacon on hand, skip the first step and add the cooked chopped bacon to the quesadilla in step 4.
- Make sure that your griddle is level. The eggs will run if the surface isn't flat and level.
More Blackstone Breakfast Recipes You'll Love
Recipe
Blackstone Breakfast Quesadillas
Ingredients
- 6 slices bacon cut crosswise into 1-inch pieces
- 4 large eggs
- Salt and freshly ground black pepper
- 3 large tortillas (burrito-size)
- 1 cup grated cheddar cheese
- Salsa for serving
Instructions
- Arrange the bacon in a single layer on one side of the Blackstone. Cook the bacon over medium heat until crisp, stirring frequently, about 10 minutes. Push the bacon off to one side of the griddle or scoop it into the bowl. Discard most of the bacon fat, leaving just a thin layer on the surface of the griddle.
- While the bacon is cooking, crack the eggs into a medium bowl and whisk well. Season lightly with salt and pepper. The bacon will add plenty of salt, so don't over-season the eggs.
- Reduce the heat on the griddle to medium-low. Add the eggs and quickly stir and fold to scramble the eggs. They'll want to run, so you need to work quickly. Cook until the eggs are just set, about 2 minutes. Push the eggs off to the side with the bacon, or transfer them to a small bowl.
- Arrange the tortillas on a flat surface (or you can do this right on the surface of the griddle). Divide the bacon, eggs, and cheese evenly among the tortillas, mounding them on one side of each tortilla. Fold the side with no toppings over the ingredients.
- Cook the quesadillas over medium heat, flipping once, until the cheese is melted and the tortillas develop brown spots, about 2 minutes per side.
- Slice into wedges and serve immediately with salsa.
Notes
- Get ahead--If you've got leftover or precooked bacon on hand, skip the first step and add the cooked chopped bacon to the quesadilla in step 4.
- Keep it level--Make sure that your griddle is level. The eggs will run if the surface isn't flat and level.
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