This recipe for Korean-inspired Kimchi Bacon Egg Cheese Quesadillas features crispy, golden quesadillas loaded with spicy kimchi, smoky bacon, fluffy scrambled eggs, and melted cheese. It's the ultimate Korean-Mexican breakfast mashup.
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If you're looking for a fun way to kickstart your morning, this Kimchi Bacon Egg Cheese Quesadilla is it.
Inspired by the classic breakfast quesadilla, but with a Korean twist, this recipe brings together creamy eggs, crispy bacon, tangy kimchi, and gooey melted cheese all wrapped up in a golden toasted tortilla.
It's a quick, satisfying brunch or even a handheld dinner that delivers big flavor with minimal effort.
Why you'll love this recipe
Delicious: this Korean variation on Tex-Mex quesadillas is spicy, cheesy, and ultra-savory.
Perfect for anytime: enjoy it for breakfast, lunch, or dinner.
Quick to make: this Korean-inspired quesadilla is ready in under 20 minutes.
Customizable: change up the ingredients to make it your own -- add in chicken to make Kimchi Chicken Quesadillas.
Ingredients you'll need
Scrambled eggs:
- large eggs: lightly beaten
- sea salt
- vegetable oil: or butter for cooking
For assembling:
- flour tortillas: 8-inch size
- cooked bacon: chopped
- kimchi: chopped, drained and blotted dry
- shredded mozzarella: or a mild cheddar cheese or Monterey Jack
- green onions: chopped, plus extra for garnish
For serving: (optional)
- salsa
- pico de gallo
- gochujang sauce
- kimchi
Where to find?
You can find these ingredients at grocery stores.
For the kimchi and gochujang, you can find those at Korean grocery stores or Asian supermarkets.
How to make kimchi bacon egg quesadillas
Cook the eggs:
In a bowl, whisk the eggs with a pinch of salt.
Heat a skillet or frying pan over medium heat with a little butter or oil, then scramble the eggs until just set but still soft.
Remove from the pan and set aside.
Assemble and cook:
Heat a skillet over medium heat.
Lay a tortilla in the dry pan, sprinkle a layer of shredded cheese, scrambled eggs, chopped kimchi, chopped bacon, and green onion.
Add another sprinkle of cheese and place the second tortilla over top.
Cook for 2-3 minutes per side, flipping pressing down gently with a spatula, until the cheese is melted and tortilla is golden brown and crisp.
Remove from pan.
Cut into wedges and garnish with additional green onions and/or cilantro.
Serve warm with salsa, pico de gallo, gochujang, or extra kimchi on the side.
Variations
Swap bacon for turkey bacon or another protein, such as rotisserie chicken and make Kimchi Chicken Quesadillas.
Add in Korean-style spinach for extra veggies.
Use a blend of cheeses like Monterey Jack and mozzarella for extra delicious flavor.
Expert tips
Drain and blot the kimchi dry to keep the quesadilla from becoming soggy.
If you love extra spice, add a drizzle of gochujang inside the quesadilla before cooking.
Other delicious Korean fusion recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Kimchi Bacon Egg Cheese Quesadillas
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Eggs:
- 3 large eggs lightly beaten
- pinch sea salt
- 1 tablespoon oil or butter for cooking
For assembling:
- 4 flour tortillas 8-inch size
- 4 slices cooked bacon chopped
- ½ C kimchi chopped, drained and patted dry
- 1 C shredded mozzarella or mild cheddar or Monterey Jack
- 2 green onions chopped, plus extra for garnish
For serving: (optional)
- cilantro chopped
- salsa
- pico de gallo
- gochujang sauce
- extra kimchi
Instructions
Cook the eggs:
- In a bowl, whisk the eggs with a pinch of salt.
- Heat a skillet or frying pan over medium heat with a little butter or oil, then scramble the eggs until just set but still soft.
- Remove from the pan and set aside.
Assemble and cook:
- Heat a skillet over medium heat.
- Lay a tortilla in the dry pan, sprinkle a layer of shredded cheese, scrambled eggs, chopped kimchi, chopped bacon, and green onion.
- Add another sprinkle of cheese and place the second tortilla over top.
- Cook for 2-3 minutes per side, flipping pressing down gently with a spatula, until the cheese is melted and tortilla is golden brown and crisp.
- Remove from pan.
- Repeat with the remainder.
Serve:
- Cut into wedges and garnish with additional green onions and/or cilantro.
- Serve warm with salsa, pico de gallo, gochujang, or extra kimchi on the side.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
What a unique and intriguing flavour combination; I never would have thought to combine kimchi with bacon and cheese.
Michelle
Ohhh you have to give it a try Ben -- the tang from the kimchi just complements the richness of the bacon and cheese!
David @ Spiced
Fusion at its best right here! Laura has been talking about making her own kimchi, and I've never met a quesadilla I didn't like. Sounds like this needs to happen!!
Michelle
Thanks David, that's really ambitious of Laura to make her own kimchi! Keep us posted on how it turns out!
Raymund | angsarap.net
This Kimchi Bacon Egg Cheese Quesadilla looks like the ultimate flavor bomb! I love how it perfectly blends that spicy, tangy kimchi with crispy bacon and melty cheese, such a clever Korean-Mexican mashup. Kimchidillas!!!
Michelle
Thanks Raymund! Kimchidillas is a great name! 😀