Keto Breakfast Quesadillas

Primal, Keto, Low-Carb, Gluten-Free, Minimal Ingredients, Easy

These Keto breakfast quesadillas are loaded with avocado, eggs, bacon, and cheese for a nutrient-dense start to your morning.

How to Make Keto Breakfast Quesadillas

This recipe is perfect for meal prepping the weeks ahead breakfasts or for a weekend family meal at any time of the day!

I originally made these breakfast quesadillas for dinner after realizing I didn’t have enough time to make what I originally had planned.

These were such a hit! The ingredients were chosen based on what we had access too, and the nutrients they offer. The tortillas are held together by mashed avocados and cheese, then filled with eggs and satisfying bacon crumbles. If you are looking for a Paleo alternative to the goat cheese, you can easily omit it and swap it out for equal parts of a nut-based cheese or another layer of avocado.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your breakfast quesadillas turned out, so please leave a comment and share it with your friends and family.

How to Make Keto Breakfast Quesadillas

1. Preheat the oven to 350 degrees (or the quesadilla marker). Line an edged baking sheet with parchment paper and place 4 tortillas on top.

2. Spread roughly 2 tablespoons of mashed avocado onto each tortilla on the prepared baking sheet and top each tortilla with approximately 1 scrambled egg, 2 strips crumbled bacon, and lastly 2 ounces goat cheese and place 1 tortilla onto the tops and press down slightly.

3. Bake in the preheated oven for 10 minutes until the cheese has melted (or follow the instructions on the quesadilla maker). Turn the broiler on and bake under the broiler for 2 to 5 minutes or until the tortillas start to crisp and brown. Carefully remove the baking sheet from the oven and flip the quesadillas and place under the broiler for an additional 2 to 5 minutes or until crisp and brown.

4. Allow quesadillas to cool for 5 to 10 minutes before slicing with a pizza cutter into four sections.

How to Make Keto Breakfast Quesadillas

How to Store Keto Breakfast Quesadillas

If you are prepping your breakfast’s for the week ahead, its best to wrap your quesadillas into a microwave-safe or oven-safe parchment paper or container. This is beneficial for reheating purposes. You can either leave them whole or cut them into 4 triangles. The 6-inch tortillas that are used in this recipe are small enough for a handheld quesadilla or cut.

For reheating your quesadilla’s, the oven is optimal, but its not always a convenience. Place your quesadilla, and it’s microwave safe wrap or container into the microwave for 30 to 45 seconds or until warm to touch or reheat in the oven at 350 for ten minutes or until warm to touch.

Essential Equipment for Making Keto Breakfast Quesadillas

Baking Sheet – If you don’t have a quesadilla maker, the next best thing is using a baking sheet in the oven.

Quesadilla Maker – A quesadilla marker is nice to have one hand, but it’s not necessary for making this recipe – but it does make making these breakfast quesadillas a breeze!

How to Make Keto Breakfast Quesadillas

More Paleo Meal Prep Breakfast Ideas

Spinach Sausage Egg Bake – Delicious nutrient-dense ingredients fill this dairy-free egg bake.

Denver-Style Paleo Egg Bake – Your favorite omlete in a one big egg bake! You can use leftover holiday ham or deli ham for this recipe.

Paleo No Oats ‘Oatmeal’ – Have breakfast ready in less than 5 minutes with this grain-free no oats ‘oatmeal.’

Basic Staples for Making Keto Breakfast Quesadillas

Paleo Tortillas – For this recipe, I use the 6-inch cassava tortillas from Siete. You can, of course, make your own or use bigger tortillas. If you use bigger tortillas, you will need more filling!

Avocados – Since avocados are expensive and they have a hard outer shell, I don’t always buy organic. If your budget allows for it, splurge and opt for organic avocados, other non-organic ones will suffice. 

Eggs – Eggs from pasture-raised chickens in your local area are optimal but organic, and free-range eggs are better than conventional.

Bacon – Sourcing uncured and sugar-free bacon has become easier with companies like Applegate and Pederson’s Natural Farm. If you don’t have these options in-store source fresh bacon from your local farm or butcher.

Goat Cheese – Any type of cheese will do! I love the creaminess of the goat cheese, but feel free to use your favorite flavor cheese, like cheddar or pepper jack.

Shop Amazon For All Your Paleo Essentials And Staples

How to Make Keto Breakfast Quesadillas
How to Make Keto Breakfast Quesadillas
Print Pin
0 from 0 votes

Keto Breakfast Quesadillas

These Keto breakfast quesadillas are loaded with avocado, eggs, bacon, and cheese for a nutrient-dense start to your morning.
Course Breakfast
Keyword Breakfast, keto, quesadillas
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 557kcal
Author Angela Blanchard

Equipment

  • Baking Sheet or Quesadilla Maker

Ingredients

  • 8 Paleo tortillas
  • 2 avocados, mashed
  • 4 large eggs, scrambled
  • 8 strips cooked bacon, crumbled
  • 8 oz. goat cheese, crumbled or shredded

Instructions

  • Preheat the oven to 350 degrees (or the quesadilla marker). Line an edged baking sheet with parchment paper and place 4 tortillas on top.
  • Spread roughly 2 tablespoons of mashed avocado onto each tortilla on the prepared baking sheet and top each tortilla with approximately 1 scrambled egg, 2 strips crumbled bacon, and lastly 2 ounces goat cheese and place 1 tortilla onto the tops and press down slightly.
  • Bake in the preheated oven for 10 minutes until the cheese has melted (or follow the instructions on the quesadilla maker). Turn the broiler on and bake under the broiler for 2 to 5 minutes or until the tortillas start to crisp and brown. Carefully remove the baking sheet from the oven and flip the quesadillas and place under the broiler for an additional 2 to 5 minutes or until crisp and brown.
  • Allow quesadillas to cool for 5 to 10 minutes before slicing with a pizza cutter into four sections.

Nutrition

Calories: 557kcal | Carbohydrates: 9g | Protein: 24g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 219mg | Sodium: 569mg | Potassium: 650mg | Fiber: 7g | Sugar: 1g | Vitamin A: 986IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 3mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.