How to Make Breakfast Waffle Quesadillas - Quick, Easy & Delicious

 

If you’re looking for a quick breakfast that feels a little playful, these Breakfast Waffle Quesadillas are a great option. They’re simple to make, kid‑friendly, and perfect for busy mornings when you want something warm and satisfying without a lot of prep. Crisp buttery dimpled tortillas, melted cheese, scrambled eggs, and crispy bacon come together in just minutes, creating a delicious handheld breakfast everyone will love.

This recipe is ideal for weekends, brunch, or even breakfast‑for‑dinner. It’s easy, customizable, and a fun way to switch up your usual morning routine.

One of my favorite pieces of kitchen equipment is my waffle maker.  I have a heart shaped one that I use a lot, I also used to have one that does waffle fingers.  A waffle maker is a very handy piece of kit to have in your kitchen and not just for making waffles!

Grilled sandwiches are really nice done in a waffle iron . . .  you get all of those lovely crispy crevices to enjoy.  I love crispy cheese.   You can do potato waffles in them, and all sorts.  Today I made breakfast quesadillas in them and they turned out fabulous!

They are really easy to make.  Scrambled eggs, onions, peppers, crisp bacon, cheese.  All layered between two buttered flour tortillas and waffled until crisp and golden brown!  

I love their crisp buttery edges and dimples. They are incredibly moreish.  These make a beautiful breakfast served with your favorite quesadilla toppings and maybe a few cheeky hashbrowns on the side for those with hearty appetites!

 

INGREDIENTS NEEDED

TO MAKE

BREAKFAST WAFFLE QUESADILLAS

There is nothing overly complicated about these tasty breakfast quesadillas. They are fabulously tasty.  Any toppings are optional.

• 6 large  eggs
• 1/4 cup (60ml) milk
• 4 TBS each finely chopped red, green and yellow pepper
• 1 small onion, peeled and finely chopped
• salt, black pepper and pepper sauce to taste
• 1 1/2 cups (180g) grated cheese
• 6 slices streaky bacon cooked
• 4 (8-inch wheat tortillas)
• butter or cooking spray

To serve:

• guacamole, sour cream, salsa, etc. as desired

 

We get our eggs from a farm on the mountain up in Tremont. Peltons. They have beautiful eggs and are a great price and very fresh. Quite often they will be double yolkers.

Make sure you chop all of your vegetables quite finely.  You don't want big chunks in this. I like to soften them a bit before adding them to the remaining ingredients. You can do this in one of two ways. Put them in a bowl, cover with plastic cling film, vent and cook in the microwave for several minutes. Or, two, sauté them in a bit of butter in a skillet until softened.

Use a good quality cheese and one with great melting properties.  You can use a Tex Mex blend for this for even more spice!

I find it better to cook my bacon until it is not quite crisp for these. It works and tastes better.  Not a fan of bacon?  Use some cooked and crumbled sausage in it's place.

 

HOW TO MAKE

BREAKFAST WAFFLE QUESADILLAS

A simple to make breakfast option that everyone enjoys. You could even use gluten free tortillas if you wished.

1. Beat the eggs together with the milk, onions, peppers, salt, pepper and hot pepper sauce, until well combined. (I like to soften my onions and peppers first by either cooking them in the microwave or sautéing them lightly. This helps to prevent them from releasing too much moisture into the eggs.)
2. Add a knob of butter to a skillet and heat over medium heat. Once the butter starts to foam add the egg mixture. Scramble, folding over and over, using a rubber spatula, until cooked through. (I like the eggs softly scrambled, not dry. As they will be cooking further in a waffle iron this helps to prevent them from being overcooked.)
3. Brush one side of each tortilla with some butter or spritz with cooking spray. (I prefer butter myself.)
4. Heat your waffle iron according to the manufacturers instructions.
5. Place one tortilla onto the bottom of the waffle iron, buttered side down. Top with a quarter of the cheese. Spread half of the scrambled egg over top and lay 3 of the slices of streaky bacon on top. Top with another quarter of the cheese and another tortilla buttered side up. (Don't overfill. Too much cheese and you have an oily finish. You don't want things leaking out of your tortillas and creating a mess.)
6. Close the waffle iron and toast until golden and the cheese is melted.
7. Keep warm in the oven and repeat with the remaining ingredients.
8. Cut both quesadillas into quarters and serve hot with your favorite toppings or fixings.

 

HINTS AND TIPS FOR GREAT WAFFLED QUESADILLAS

• Use a non-stick waffle iron and spray it well with non-stick cooking spray before you begin.
• Sauté your fresh vegetables until soft before adding them to the eggs. This will help them to release any water and prevent your eggs from being watery.
• Make sure your bacon is not cooked too crispy.  Semi-crisp bacon works better.
• Don't be tempted to overstuff your tortillas. This is a case where less is more.
• You will know they are done when the waffle marks are golden brown and the edges are crisp.
• Use a non-stick cooking spray and a rubber spatula to protect your waffle iron from getting scratched and for easy release.

 

FREQUENTLY ASKED QUESTIONS

WHAT SIZE TORTILLAS DO YOU USE?

I used small 8-inch tortillas.  Soft wheat ones. You could also use whole wheat ones for more fiber.

CAN THESE BE MADE AHEAD?

You could certainly make the scrambled eggs and cook the bacon up to 24 hours ahead of time. I don't recommend putting the quesadillas together until you are ready to cook them. These are best served fresh.

WHAT KIND OF CHEESE DO YOU RECOMMEND USING?

You can use any kind of melty cheese in these.  A medium cheddar or a Monterey Jack are both great cheeses to use. You could even use a Tex Mex cheese blend for more flavor and a hint of spice.

HOW CAN I STORE ANY LEFTOVERS?

Store any leftovers in a covered container in the refrigerator for up to three days. Reheat in an oven at 350*F/180*C for 5 to 7 minutes until heated through. I have never frozen them so I cannot say how successful this would be.

A FEW OTHER EGG BREAKFAST IDEAS

FOR YOU TO EXPLORE AND ENJOY

We love to enjoy eggs on occasion and truth be told, having them for supper is what we normally do or as a late breakfast at the weekend. Here are a few other favorite ways we enjoy preparing and eating them.

INA GARTEN'S SMASHED EGGS ON TOAST - Get it right and you have some really delicious jammy textured eggs to enjoy on your buttery crisp toast.  Only one step further than a poached egg really, but better because there is no water to drip on and soggy up your toast.

BAKED FRENCH EGGS - Rich and indulgent their preparation is based on an old French Technique of baking eggs in cream in the oven. Rich and indulgent, yes, but also very delicious.  In France they call these Ouefs en Cocotte (Eggs in pots), and they are so simple to make. They are perfect for serving to as few or as many people as you wish to feed. For breakfast or for a simple supper dish.

  

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Yield: 4 servings

Author: Marie Rayner

Breakfast Waffle Quesadillas

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

I love stretching the limitations of my waffle maker and this is one of the most delicious ways yet! Scrumptious! 

Ingredients

• 6 large  eggs
• 1/4 cup (60ml) milk
• 4 TBS each finely chopped red, green and yellow pepper
• 1 small onion, peeled and finely chopped
• salt, black pepper and pepper sauce to taste
• 1 1/2 cups (180g) grated cheese
• 6 slices streaky bacon cooked
• 4 (8-inch wheat tortillas)
• butter or cooking spray

To serve:

• guacamole, sour cream, salsa, etc. as desired

Instructions

1. Beat the eggs together with the milk, onions, peppers, salt, pepper and hot pepper sauce, until well combined.
2. Add a knob of butter to a skillet and heat over medium heat. Once the butter starts to foam add the egg mixture. Scramble, folding over and over, using a rubber spatula, until cooked through.
3. Brush one side of each tortilla with some butter or spritz with cooking spray.
4. Heat your waffle iron according to the manufacturers instructions.
5. Place one tortilla onto the bottom of the waffle iron, buttered side down. Top with a quarter of the cheese. Spread half of the scrambled egg over top and lay 3 of the slices of streaky bacon on top. Top with another quarter of the cheese and another tortilla buttered side up.
6. Close the waffle iron and toast until golden and the cheese is melted.
7. Keep warm in the oven and repeat with the remaining ingredients.
8. Cut both quesadillas into quarters and serve hot with your favorite toppings or fixings.

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