Skip to Content

Sunrise Quesadillas

Sunrise Quesadillas

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This is an easy Mexican-inspired recipe for 2. The crispy tortillas along with fluffy eggs, bacon, and mild cheese come together perfectly to make a dish that is great for brunch or a light dinner.

The bacon and egg quesadilla is best served with a side of sour cream or crema, along with some chunky rich salsa. Our favorite is this Roasted Tomato Salsa, which is made using a Mexican Molcajete (mortar and pestle). It can also be prepared in a blender with delicious results.

Molcajete Salsa

We also have a Salsa Verde recipe for those who prefer green salsa, which features tomatillos.

What is Fontina Cheese?

In this recipe, I recommend using Fontina Cheese. For those who are not familiar, Fontina cheese is a semi-soft, cow’s milk cheese that originated from Italy. Not a Mexican cheese, I know, but the flavor pairs well with the ingredients in the quesadilla.

Fontina cheese is known for its creamy texture, nutty flavor, and characteristic melting properties. It has a pale yellow interior with a natural rind that can vary in color from orange to brown.

It is often used in various culinary applications, such as melting on pizzas, in sauces, or traditional Italian dishes like fondue or gratins. The melty nature of the cheese makes it a perfect choice for the breakfast quesadillas.

If you can’t find Fontina cheese, Gouda or Manchego cheese will also work well in the recipe.

Pin or bookmark the recipe for later!

Sunrise Quesadillas

Here are some additional Mexican-inspired recipes you might enjoy!

Yield: 2

Sunrise Quesadillas


Bacon and Egg Breakfast Quesadilla with Fontina Cheese

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 Tablespoon Vegetable Oil
  • 2 Flour Tortillas (8 inches or 20 cm)
  • 3 Large Eggs
  • 1/2 Cup (41 g) Shredded Fontina Cheese (or Manchego or Gouda)
  • 2 Strips of Bacon
  • 1 Green Onion, washed and diced
  • Sour cream and Tomato Salsa for serving
  • Salt and Black Pepper


  1. Add the bacon to a skillet over medium heat. Cook until crispy (about 10 - 15 minutes). Crumble the bacon when it is cool to the touch.*
  2. In a small bowl, whisk the eggs along with a sprinkle of salt and freshly ground black pepper. Coat a large skillet with vegetable oil. Add eggs; cook and stir over medium heat until completely set.
  3. Place tortillas on a griddle or frying pan coated with vegetable oil. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon crumbles, and diced green onion.
  4. Fold over and cook over low heat for 1-2 minutes on each side or until the cheese is melted.
  5. Serve with sour cream and salsa.


*I often keep cooked bacon in the refrigerator. It makes it quick and easy to make recipes such as the breakfast quesadillas. Just heat them for about 15 seconds in the microwave before using them so that they are crisp.

Nutrition Information



Serving Size


Amount Per Serving Calories 430Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 302mgSodium 1013mgCarbohydrates 31gFiber 2gSugar 1gProtein 20g

Nutritional values are estimates only

Previously published by the author in:

Taste of Home

Skip to Recipe