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Make-Ahead Breakfast Quesadillas

Make-Ahead Breakfast Quesadillas

I am a little ashamed to admit that I never had breakfast quesadillas until about two years ago. Sure, I had enjoyed many a cheesy quesadilla filled with spinach or other veggies for lunch and dinner. But for breakfast, and with eggs? This was a whole new concept to me!

I’ve made a few versions over the course of these last two years, but this one may be my favorite. Red onion and corn are sautéed in a skillet along with a few spices like cumin and smoked paprika, and then mixed together with scrambled eggs and black beans. A little bit of cheese and salsa adds the perfect finishing touch.

Breakfast Quesadillas

One of the main reasons that these are my favorite is that they are freezer-friendly. I am all for any breakfast that can be made in advance and just pulled out whenever you need it—whether it’s for breakfast proper, or a quick weeknight dinner.

I like to set up a sort of assembly line when making a batch, which makes the whole process nice and easy. After they are all assembled, wrap them up tightly in plastic wrap and then place them in a single layer on a baking sheet or some other flat surface that will fit in your freezer. Once they are firm, you can transfer them (in the plastic wrap) to a plastic freezer bag or other airtight container to keep in your freezer.

Breakfast QuesadillasIf you are making these ahead to freeze, let the egg and veggie mixture cool down to room temperature before you start assembling. This allows any steam to dissipate before everything’s wrapped up, which will help prevent sogginess. You can either cook the quesadillas in a skillet ahead of time and reheat in the microwave later—or skip the skillet step, freeze, then cook in the skillet when you’re ready to heat them later.

Enjoy whenever you would like, and with whatever toppings are your favorites! Personally, I love them with a good helping of sliced avocado and a bit of extra salsa.

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Make-Ahead Breakfast Quesadillas

Make-Ahead Breakfast Quesadillas

These freezer-friendly quesadillas are filled with plenty of eggs, black beans, and veggies – the perfect way to start the day!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 quesadillas

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 8 large eggs       
  • 1 tablespoon milk
  • Pinch of black pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 10 large flour tortillas
  • 1 1/2 cups shredded cheese of choice
  • 1/2 cup plus 2 tablespoons chunky-style salsa
  • Optional toppings such as plain Greek yogurt, chunky salsa, and/or sliced avocado

Instructions

  1. Add 1 tablespoon of olive oil to a large nonstick skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the corn, 1/4 teaspoon salt, cumin, paprika and garlic and cook, stirring occasionally, until tender, 3 to 4 minutes. Transfer to a small bowl and set aside.
  2. In a medium bowl, whisk together the eggs, milk, remaining 1/4 teaspoon salt and pepper. Set the skillet back over medium heat. Add the remaining 1 tablespoon olive oil. When hot, add the egg mixture. Cook, stirring frequently, until scrambled, 3-4 minutes. Remove from the heat.
  3. If the bowl of veggies has any excess juices, drain them off. Add the veggies back to the skillet with the scrambled eggs. Add black beans and mix to combine. Taste and season with additional salt and pepper if desired.
  4. Place a tortilla on your work surface. Spoon about 1/10th of the egg mixture on half of a tortilla, leaving a small border around the edge. Top with 1/10th of the cheese and 1 tablespoon salsa. Fold the empty half of the tortilla over the top of the filling to form a semicircle. Repeat with the remaining tortillas.
  5. Wipe out the skillet that you used for the eggs and set over medium-high heat. When hot, mist lightly with an oil mister or cooking spray. Place an assembled quesadilla in the pan and cook for about 5-6 minutes, until both sides are browned and the cheese is melted, flipping once halfway through. Repeat this process with the remaining quesadillas.
  6. Cut into triangles. Serve with optional toppings if desired.

Notes

If you’re making these ahead to freeze, cook the veggies and eggs as directed above, then let them cool to room temperature before proceeding. Assemble the same way as directed above but do not cook in the skillet. Instead, wrap each assembled quesadilla individually in plastic wrap, then, to prevent bending, place in a single layer on a baking sheet or another flat surface that will fit in your freezer. Transfer to the freezer, freeze until firm, then move the quesadillas to a freezer bag or airtight container for storing in your freezer.

When ready to eat, remove the plastic wrap, then warm in the microwave for 2 to 3 minutes until heated through. Alternatively, let them thaw out overnight in the fridge and then, in the morning, cook in a skillet as directed above.

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29 Comments

  • Reply
    Tina muir
    September 15, 2014 at 8:56 am

    What a wonderful idea! This is so smart, and could be either breakfast quesadillas or for dinner? LOVE it! Please join us in our meatless monday linkup today, these would be so perfect! Especially as they are freezer friendly, they can be made in a batch for on the go recipes 🙂

    • Reply
      Ashley Jennings
      September 15, 2014 at 1:00 pm

      Thanks Tina! They’re definitely great to have on hand for those days when you don’t feel like cooking!

  • Reply
    Rasa @ This Fox Cooks
    September 15, 2014 at 9:52 am

    I have never though of making quesadillas ahead of time and freezing them – love this! I usually use corn tortillas when making quesadillas. I’m not sure if that will work with this recipe, but I’m totally going to give it a try. Thanks for the amazing idea!

    • Reply
      Ashley Jennings
      September 15, 2014 at 1:01 pm

      I think they should work just fine! Thanks Rasa!

  • Reply
    Liz @ Floating Kitchen
    September 15, 2014 at 11:03 am

    What a great idea! I am always racing around the house in the morning and don’t usually manage to eat a proper breakfast. These are perfect!

    • Reply
      Ashley Jennings
      September 15, 2014 at 1:02 pm

      Same! I need something fast for weekday mornings! Thanks Liz!

  • Reply
    Kare @ Kitchen Treaty
    September 15, 2014 at 11:23 am

    I’ve *never* had breakfast quesadillas, so I’m doubly ashamed! 🙂 But that’s going to change really soon. Love that these are freezer-friendly, too.

    • Reply
      Ashley Jennings
      September 15, 2014 at 1:03 pm

      Ha! Well now I feel much better that I’m not alone 🙂

  • Reply
    [email protected]
    September 15, 2014 at 5:20 pm

    Such a good idea!! Making these for breakfast tomorrow!

    • Reply
      Ashley Jennings
      September 16, 2014 at 1:23 pm

      Hope you enjoy Ami!

  • Reply
    Sarah @ Making Thyme for Health
    September 15, 2014 at 6:58 pm

    I’m all about the Mexican food any time of day! Shoot, I’d eat them for breakfast, lunch and dinner. On separate days, of course. They look delicious and I love all of the healthy protein!

    • Reply
      Ashley Jennings
      September 16, 2014 at 1:24 pm

      Me too – mexican food is always good in my opinion! Thanks Sarah!

  • Reply
    Melissa
    September 16, 2014 at 10:10 am

    So I made these last night and had my first one today.

    Here are my thoughts on it:

    Delicious. This really is so good. I added cilantro and avocado to it. Additionally, I used 2% colby jack cheese and instead of black beans used chickpeas (mostly because I forgot to buy black beans).

    I wasn’t too sure on the size, but I got something I felt was large enough for breakfast, but I did have a little egg mixture left over. I could have probably made 2 more of it.

    I did not heat my tortillas before putting it together, so this morning I popped it in a toaster oven. My biggest issue though was that the center stayed frozen for so long. I left it in the toaster oven for about 7 minutes then had to put it in the microwave for another 30 seconds. Even then, the middle was a little cold.

    I’m thinking next time, I’ll pull it out to defrost a little before work and cut it in half while heating it up. Although, I guess I could have just read your reheating instructions. I just personally am not fond of microwaves.

    • Reply
      Ashley Jennings
      September 16, 2014 at 1:27 pm

      Glad to hear you enjoyed them Melissa! Good to know on the toaster oven reheating – we don’t have one so I didn’t get to try it that way!

      • Reply
        Melissa
        September 19, 2014 at 10:41 am

        Okay, so an update…

        I’ve abandoned the toaster oven completely. I’ve admitted defeat and totally switched to microwave. So much better! I just have to cut it in half then microwave for 2 minutes.

        It’s more of a taco than a quesadilla though. I will absolutely be making these again with variations too. I’d probably try to make it spicier.

        • Reply
          Ashley Jennings
          September 21, 2014 at 8:12 pm

          Thanks for the update Melissa! I think these would be fantastic with some more spice!

  • Reply
    Anna (Hidden Ponies)
    September 16, 2014 at 4:54 pm

    We eat quesadillas ALL the time, for every meal – can’t believe I’ve never thought of freezing them to speed things up on busy days! Such a great idea, Ashley, love this!

    • Reply
      Ashley Jennings
      September 17, 2014 at 7:20 am

      Thanks Anna! It makes meal time so easy and fast!

  • Reply
    Gwen @SimplyHealthyFamily
    September 16, 2014 at 8:52 pm

    Sold! Gonna get right on this!

  • Reply
    Joanne
    September 17, 2014 at 4:58 pm

    I have been obsessed with breakfast burritos lately, so quesadillas are an obvious alternative! Love that these are make-ahead so I barely have to turn on my stove in the morning.

    • Reply
      Ashley Jennings
      September 18, 2014 at 7:05 am

      Exactly! The less I have to think in the morning the better! 🙂

  • Reply
    Thalia @ butter and brioche
    September 27, 2014 at 4:55 am

    I am one of those people who never has enough time in the morning so these make ahead quesadillas are definitely a recipe that will be frequenting my kitchen table. Thanks for the awesome idea!

    • Reply
      Ashley Jennings
      September 28, 2014 at 9:23 am

      Thanks Thalia! Anything that makes breakfast easier in the mornings makes me happy!

  • Reply
    Aileen
    December 31, 2014 at 6:12 am

    This was such a great recipe! I ended up using two small corn tortillas instead of one big flour one because I prefer corn. They freeze well, and just 2 minutes in the microwave was perfect. I am obsessed with your recipes and was so stoked to find this make-ahead recipe. Thanks so much!

    • Reply
      Ashley Jennings
      January 3, 2015 at 8:45 am

      So happy to hear this Aileen! I need to try them myself with corn tortillas just to switch it up!

  • Reply
    Unical
    March 26, 2015 at 10:42 am

    This is great idea for breakfast, I never thought about quesadillas that way. I also love recipes that are freezer friendly because so many times they save my life 😉

    • Reply
      Ashley Jennings
      April 1, 2015 at 7:28 am

      Thank you! I agree – I love being able to pull something out of the freezer on busy days!

  • Reply
    Lazer Falcon
    January 16, 2017 at 6:48 pm

    Is this on MyFitnessPal, or do you have nutritional facts?

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