Air Fryer Breakfast Quesadilla
Breakfast Quesadilla combines scrambled eggs, bacon, cheddar, and green chiles in a flour tortilla; air fry at 370°F for 10 minutes until golden and crispy.
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Method
- 1
Scramble eggs in a skillet over medium heat until just set, then remove from heat and set aside.
- 2
Lay out tortillas and spread cheddar and Monterey Jack cheese over one half of each tortilla.
- 3
Top the cheese with scrambled eggs, crumbled bacon, and diced green chiles, then fold each tortilla in half.
- 4
Spray both sides of each quesadilla lightly with cooking spray.
- 5
Air fry at 370°F for 4-5 minutes, flip carefully, and cook for another 3-4 minutes until golden and crispy.
- 6
Let rest for 1 minute, cut into wedges, and serve with salsa and sour cream.
Pro tip. Use toothpicks to hold the quesadillas closed during the first few minutes of cooking to keep the filling from spilling out. Slightly undercook the scrambled eggs before filling since they'll continue cooking in the air fryer.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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