Crispy Breakfast Quesadilla

Crispy Breakfast Quesadilla

7 Reviews 1 Pic
  • Prep

    2 m
  • Cook

    5 m
  • Ready In

    10 m
Recipe by  Smucker's®

“This savory yet sweet breakfast quesadilla is perfect for a quick morning meal.”

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Adjust Servings

Original recipe yields 1 serving


  1. Spray a small skillet with butter flavored no-stick spray. Place over medium heat; add egg mixture cooking without stirring until edges begin to set. Gently turn eggs to scramble; cook until eggs are set.
  2. Heat a large skillet over medium heat. Coat one side of tortilla with cooking spray; place in pan sprayed side down. Cover half of tortilla with cheese, scrambled egg and bacon. Cook until lightly golden brown. Remove quesadilla to a serving plate. Spread preserves or jelly over other half of tortilla. Fold in half; serve warm.

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Reviews (7)

Rate This Recipe
Sarah Jo

Sarah Jo

I made two of these this morning. I used real eggs, instead of egg product, and two slices of turkey bacon for each quesadilla. Though the kids loved the idea of a quesadilla for breakfast, they were not hip on having jam mixed in with their eggs, cheese and bacon. I'll make this again but without the jam. I'm sorry--I tried.



So easy and so delicious, plus by using Egg Beaters it lightens it up a lot. You can put just about anything in a tortilla and it's bound to taste good. I used the Southwestern flavor and light Cheddar cheese. You could easily sub your favorite breakfast meat, but I stuck to the recipe and used ready to serve bacon. For some reason, I just couldn't get myself to use the jelly or jam. Instead I served this with homemade salsa and a side of light sour cream. Perfect for breakfast with a side of fresh fruit.



I just finished trying this recipe for breakfast. I did not have apricot jam so I used raspberry jam instead. I also used whole eggs instead of egg product. I beat two eggs with a tablespoon full of milk and a 1/2 cup of diced cooked ham and a handfull of shredded cheddar cheese. I poured this into a preheated pan and scrambled. when the eggs were done I started heating the tortillas in another skillet and placed eggs on one half, jam on the other half. I also sprinkled a little shredded cheddar over the eggs and folded over and removed to plate and cut into 4ths. My 2 year old and 4 year old seemed to like them. I actually was suprised at how much I enjoyed this breakfast. I was skeptical of jam with eggs but everything complimented each other quite well. I will probably make again in the future.

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Amount Per Serving (1 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 776 mg
  • 31%

Based on a 2,000 calorie diet



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Savory Glazed Meatballs


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Peanut Butter and Apple Stuffed Pork Chops