Hi, Future You here, reporting in to thank you in advance for stocking your freezer with this Breakfast Quesadilla! Vegetarian, filling, and freezer-friendly, this make-ahead breakfast is ideal for busy weekday mornings and a sunny, healthy way to jump-start your day.
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While I can’t say I’ve progressed in *every* area since high school, in the breakfast department, I’ve made serious life improvements.
Back then, most of my mornings began with a two-pack of frosted Pop-Tarts, eaten cold right out of the foil packet on the way to school.
It’s little surprise that I was ravenous by lunch. I want to reach back in time and hand that girl a bag of Protein Balls.
For both kids and adults, a key to staying full and happy all morning is a breakfast that’s:
- High in protein and fiber
- AND low in added sugar.
Both are critical qualities missing in the majority of pre-packed breakfast items.
My quest for healthy breakfasts that satisfy but still offer the convenience of pre-packed items led me to today’s make-ahead breakfast quesadilla recipe. Egg Muffins and Breakfast Burritos are other reader-favorite make-ahead breakfast options.
5 Star Review
“So good!! Delicious and filling!! Made recipe exactly as written. Can’t wait to pull one out of the freezer! Great recipe!”
— Jen —
Meal Prep Breakfast Quesadillas
This easy breakfast quesadilla hack came about one weekend when I’d made an aggressively large batch of breakfast quesadillas right before heading out of town.
Rather than let them spoil, I decided to see what would happen if I tried to freeze the leftovers.
Guess what? If you’ve ever wondered if you can freeze a quesadilla, the answer is YES!
You can make as much of the scrambled egg quesadilla filling as you like, stuff the tortillas, then wrap them individually in plastic and freeze.
To reheat, pop them in the microwave from frozen (like these French Toast Sticks) if you are in a hurry, or let them thaw overnight in the refrigerator and brown them lightly on the stovetop in the morning.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Eggs. A nutritional powerhouse. Eggs are an excellent protein source. Plus, eating two eggs for breakfast provides your body with 82% of its daily vitamin D requirement! (See more about the health benefits of eggs here.)
- Spinach. If you don’t have spinach, swap for another fresh green of your choice. Kale, chard, or collard greens would all work nicely in this breakfast quesadilla recipe.
- Cheese. Choose a soft melting cheese like cheddar, pepper jack, mozzarella, or Swiss. The cheese acts as the glue to bind everything together once the quesadillas are cooked, and the addition of some fat makes the quesadillas taste satisfying.
- White Beans. Give the filling some added texture, protein, and fiber. My favorite beans to use in a breakfast quesadilla are cannellini, Great Northern, or white kidney.
- Tortillas. I like to use wheat tortillas to sneak in some whole grain goodness into this recipe.
How to Make Breakfast Quesadillas
Beat. Whisk together the eggs, milk, and seasoning. Set aside.
Cook and Scramble. Saute the spinach. Add the beans and eggs.
Assemble. Fill the breakfast quesadillas. Cook immediately on the stove or freeze for later. ENJOY!
A Few Variations to Try
- Breakfast Quesadillas with Meat. If you care to throw in a handful of diced bacon, ham, or a little chicken or turkey sausage, that certainly would be delicious too.
- Breakfast Quesadillas with Salsa. Add a spoonful of your favorite salsa to the quesadilla for a fun, flavorful twist.
Meal Prep Tip
To Make Ahead and Freeze
- Let the egg filling cool to room temperature.
- Assemble the quesadillas and wrap individually in plastic. Arrange in a single layer on a baking sheet.
- Freeze on the sheet until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months.
To Cook from Frozen
- Remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through.
- Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet.
Breakfast Quesadilla
Video
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Ingredients
- 10 large eggs
- 1 tablespoon milk
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ tablespoon extra-virgin olive oil
- 5 cups lightly packed fresh spinach roughly torn or chopped (about 4 ounces)
- 1 can reduced-sodium white beans (15 ounces) , such as cannellini, Great Northern, or white kidney, rinsed and drained (I typically use cannellini)
- 1 ½ cups freshly grated cheese such as cheddar, Swiss, mozzarella, or another similar melty cheese; I love sharp white cheddar (about 5 ounces)
- 8 whole wheat tortillas medium taco size, about 7 inches
Instructions
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.
- Add the olive oil to a large nonstick skillet over medium heat until it is hot and shimmers. Swirl to coat the pan, then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute. Add the beans, reduce the heat to medium low, then carefully pour in the eggs. With a rubber spatula, cook the eggs low and slow, using the spatula to move them around the pan often. Continue cooking until the eggs are scrambled and just set, about 5 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat. (If freezing the quesadillas, let the filling cool completely.)
- Assemble the quesadillas by sprinkling a tortilla with one-eighth of the shredded cheese, leaving a small border all the way around the edge. Spoon one-eighth of the egg mixture on top, then fold the tortilla in half. Repeat with the remaining tortillas.
To Cook Immediately
- Carefully wipe out the skillet. Increase the heat to medium and lightly coat the skillet with nonstick spray (or brush with a bit of additional olive oil). Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm.
To Freeze
- Let the egg filling cool completely to room temperature. Once cooled, form the quesadillas as directed above, then wrap each assembled quesadilla individually in plastic wrap. Arrange the quesadillas in a single layer on a baking sheet or similar flat surface that will fit in your freezer. Place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.
Notes
- To Store. Store the egg filling separately in the refrigerator for up to 3 days, then assemble the quesadillas just before cooking. I do not recommend storing assembled quesadillas in the refrigerator, as the tortillas can become mushy.
- To Freeze. See above for directions on freezing the quesadillas. More tips and tricks are also included in the main post.
- To Reheat. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.
Nutrition
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It’s my go to recipe now and I have made three batches!I love adding diced Red, Green or Orange Bell Peppers too! My hint is to keep the plastic bag the Tortillas came in–most are ziplock top–and place the individually plastic wrapped Quesadillas back in the bag, seal and store! Keeps them even more fresh, handy to find and just unzip, grab one and microwave!
Connie, I’m so glad the recipe is a winner for you, and thank you for sharing your tip too!
I finally got to make this freezer breakfast quesadilla this past weekend and it was such a hit!! Thanks for sharing, Erin!
I love when I’m cooking and everyone is looking at my ingredients with furrowed eyebrows and concern….only to prove them wrong! delicious…
Janad, I’m so glad to hear you enjoyed the quesadillas! Thanks for taking the time to report back.
Are there any other vegetables I could replace the spinach with? Don’t have any atm:(
Hi Daniel! This recipe is super versatile and easy to customize, so you could just omit the spinach, or replace it with a similar leafy green like kale. I hope you love the recipe!
Tried these today and loved them! Mixing it up next time and trying them with black beans and kale
I’m so happy that you enjoyed them, Ines! Thank you for sharing this kind review!
So good!! Delicious and filling!! Made recipe exactly as written. Can’t wait to pull one out of the freezer! Great recipe!!
Hi Jen! So glad you enjoyed it! Thank you for this kind review!
This is my new fave meal at the moment. I do a vegan version with Just Egg and non-dairy cheese. Yummo! Thx for the recipe!
Hi Susan! So glad you enjoyed them! Thank you for this kind review!
Excited to try these. I think they will make a great lunch too! I love eggs for lunch and supper.
Hi Beth! Hope you enjoy them!
Delish!!!! Just made a batch ate one and froze the rest! Who knew you could freeze Quesadillas. Thank You.
Hi Julie! So glad you enjoyed them! Thank you for this kind review!
Delicious! Thanks for sharing. I had to substitute black beans because I couldn’t find my Great Northern, but still so good! :)
Hi Theresa! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Just found this recipe (better late than never). I don’t have a crockpot so I love your skillet recipes. My husband and are trying to eat healthy but save time & money. This does does it all! Thanks
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
Just made these this am! Didn’t make enough to freeze but will in the future. Question about the recipe instructions: if you’re making them to freeze do you cook the quesadillas and then freeze or just assemble and freeze and cook via microwave after thawed?
Hi Tara! You’ll fill, freeze, then cook. I have all of the instructions under the section that says “Meal Prep Tip”. Hope this helps!
I make this regularly now. Thank you!
So happy to hear Amy! Thank you!
So, I want to try these! But I’m worried that I’ll miss the toasty tortilla if reheat in the microwave. Has anyone tried toasting them from frozen in a toaster? I have a toaster at work, I was thinking maybe wrapped in parchment paper?? Although to be perfectly honest I’m not sure if parchment is toaster safe, would hate to burn my job to the ground…………….
Hi Melissa! I would not recommend using a toaster!! If it were a toaster oven it would be fine but not a toaster.
I was wondering if you could cook in an air fryer?!?
Hi Deb, yes you should be able to easily cook these in the air fryer. If you decide to experiment, we’d love to know how it goes!
Chock-full of goodness and very filling. I used combination of feta and cheddar, What I had on hand, added some chopped deli ham, spread some mashed avocado on the tortilla before assembling, with a little bit of salsa on top.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Easy and delicious! I’ve been looking for ways to add more protein for breakfast but also don’t want to “cook” every day haha. This is perfect!!
So glad you enjoyed them, Michelle!
These are absolutely delicious. We sometimes will make them as burritos too! Yum!
These look fabulous, Danielle! Thanks for sharing!
I cooked these and served them with salsa and fruit. The kids dove right in without picking apart the spinach bits. Clean flavors, easy prep, and enough nutrients to kick off the day. Could see this becoming a weekday staple.
So happy to hear! Thank you Brenda!
Made this for my parents when they visited. My mom was surprised by the spinach, but loved how the cheese and eggs balanced everything out. I might add a bit more pepper next time because we love peppers.
Glad to hear it was a hit, Madison! Thank you!
My kids loved these. They liked pulling them apart and dipping in ketchup (not my choice, but hey, they ate it). I’m just glad they got some veggies in without complaining.
So glad to hear they are a hit, Shanley! Thank you!