These Breakfast Quesadillas start with keto/low-carb tortillas spread with jalapeno pimento cheese, then layered with crispy bacon and egg and cooked in butter until golden and crisp. Each one comes in at just 4 net carbs.
My family loves this low carb breakfast quesadillas recipe. We usually eat them for breakfast, but they hold up just as well for a quick lunch or a lazy dinner.
Jump to:
- Keto Low Carb Breakfast Ideas
- What Goes Into Breakfast Quesadillas
- What is the Best Keto Tortilla?
- How to Make Breakfast Quesadillas
- Top Tips
- Variations and Substitutions
- Storing and Reheating Breakfast Quesadillas
- More Keto Low Carb Breakfast Recipes
- Breakfast Quesadillas Questions Answered
- 📖 Recipe
- 💬 Comments
Keto Low Carb Breakfast Ideas
I am always on the lookout for ways to enjoy lower carb meals and that I can incorporate a good amount of protein into the meal with and still have the food taste good. There is nothing worse than a cardboard breakfast!
When I came across these keto street tacos, I knew I would eventually come up with the breakfast quesadillas recipe. The texture of this keto tortilla is probably the closest I've had to a regular tortilla and it now is one of my favorite products. I used them to make these Shrimp Quesadilla and the tortilla one to make this Green Chicken Enchilada recipe.
What Goes Into Breakfast Quesadillas
- Keto tortillas - the street taco-sized low carb tortillas are what make this recipe work. They're the closest texture to a regular flour tortilla I've found, and they crisp up in the skillet instead of turning tough.
- Jalapeno Pimento Cheese - this is what turns a plain egg and bacon wrap into something worth making again. It melts into every layer and brings the heat and creaminess in one ingredient.
- Bacon - adds the salty crunch that holds its own against the creamy pimento cheese.
- Egg - adds protein and bulk without changing the flavor of the quesadilla.
What is the Best Keto Tortilla?
My favorite one is the Mission Zero Carb Street Taco (affiliate link). There are other brands, such as Xtreme Zero or an Almond Flour tortillia.
How to Make Breakfast Quesadillas
Start by making the pimento cheese ahead of time so it's ready to go, then bake the bacon and cook the egg in a buttered skillet until just set. Butter one side of each tortilla and lay it butter-side down in the skillet. Then, layer on the pimento cheese, egg, and bacon before topping with the second tortilla.
Cook until both sides are golden and the cheese has melted through, then let it rest a few minutes before slicing. Full ingredient amounts and cook times are in the recipe card below.
Top Tips
- Precook the bacon to save on time. I like to precook bacon, store it in the fridge, then reheat it in the microwave for a few seconds before adding to the recipe.
- Use the same skillet used to cook the egg to cook the quesadilla.
- To reduce the fat, use butter flavored cooking spray in place of the butter on the quesadillas.
- Allow the quesadillas to rest for at least 5 minutes after cooking to allow it to cool. Then cut and enjoy.
- If your tortilla comes out soggy instead of crisp, the skillet probably wasn't hot enough before the tortilla went in, or there's too much pimento cheese weighing down the center.
Variations and Substitutions
- Swap the bacon for Canadian bacon, ham, or chicken breakfast sausage.
- Use plain pepper jack or cheddar in place of the jalapeno pimento cheese for less heat.
- Stir extra diced jalapeno or a dash of hot sauce into the pimetno cheese for more kick.
- Add sauteed peppers or onions for extra filling.
Storing and Reheating Breakfast Quesadillas
These are easy to make ahead for busy mornings. Let cooked quesadillas cool completely, then store in an airtight container in the refrigerator up to 3 days. To freeze, wrap each cooled quesadilla individually and store in a freezer bag up to 1 month. Reheat in a skillet over medium heat until warmed through and crisp again, or use the oven. The microwave will make the tortilla soft instead of crispy.
More Keto Low Carb Breakfast Recipes
Asiago Bagels, grain-free, gluten free, and delicious alternative to the wheat bagel.
Chunky Monkey Noatmeal, a grain free breakfast cereal with banana flavor and sugar free chocolate chips.
Raspberry Muffins are light, airy, sweet, and delicious!
Pecan Coffee Cake is a great weekend brunch cake to serve the entire family! It is a big batch recipe and it can be frozen in individual pieces for future meals if needed.
Egg Muffin Cups with Asparagus and Tomato, three of these make one serving and they are so satisfying!
Breakfast Quesadillas Questions Answered
Canadian bacon or deli ham both work well here if you want something leaner. Turkey bacon is another option. Just know it won't crisp up quite the same way in the skillet.
This recipe is easy to build on once you've got the basic method down. Cooked sausage, spinach, or diced avocado all work well with the egg and bacon. Just keep whatever you add on the drier side so the tortilla stays crisp instead of steaming itself soggy.
It does, just not the way shredded cheese does. Since it's already soft and spreadable, it gets warm and gooey in the skillet instead of stringy. That's honestly part of what makes it so good in this recipe.
Yes, I double or triple it when I'm feeding people for brunch. Just cook the quesadillas in batches so the skillet isn't crowded, and keep the finished ones warm in a 200°F oven while the rest cook.
📖 Recipe
Breakfast Quesadilla
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Ingredients
- 2 keto low carb street tacos
- 1 large egg
- 2 tablespoon jalapeno pimento cheese
- 2 slices cooked bacon
- 2 teaspoon butter
Instructions
- Make the pimento cheese ahead of time and store it in the fridge until ready to use.
- Bake the bacon in the oven as instructed on the package.
- Whisk the eggs in a small mixing bowl until thoroughly combined.
- Place a teaspoon of butter in a large hot skillet. Add the beaten eggs to the skillet and cook for 2 minutes, or until the egg starts to look dry on the top.
- Flip the egg over and cook for another 15 seconds, or until the egg is cooked through.
- Spread 1 teaspoon of butter over one side of each tortilla.
- Lay one tortilla, butter side down, on the skillet.
- Place 1 tablespoon of Jalapeno Pimento Cheese on the bottom layer and press to flatten with the back of a spoon, pressing out slightly to spread it out on the tortilla.
- Add the cooked egg and bacon on top of the cheese.
- Place 1 tablespoon of pimento cheese on the inside of the second tortilla. Cover the quesadilla with the second tortilla.
- Cook on each side for 3 minutes over medium heat or until browned.
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