Breakfast Quesadilla

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.

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 (these Egg Muffins are another tried-and-true favorite).

About 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.

How to Make Breakfast Quesadillas

Quick, easy, and packed with a nutritious filling of eggs, spinach, white beans, and cheese, a breakfast quesadilla is the answer to your make-ahead breakfast hopes and dreams.

The Ingredients

• 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. An easy way to add a full serving of veggies to your day before you’ve even finished your first cup of coffee (as is this Green Smoothie.)

• 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.

The Directions

1. Whisk together the eggs, milk, and seasoning. Set aside.
2. Saute the spinach. Add the beans and eggs.
3. Fill the quesadillas. Cook immediately on the stove or freeze for later. ENJOY!

Storage Tips

• 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.

What to Serve with a Breakfast Quesadilla

Muffins

Coffee Cake Muffins

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Breakfast & Brunch

Baked Bacon in the Oven

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Side Dishes

Hash Brown Casserole

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Recommended Tools to Make this Recipe

• Large Skillet. Perfect for big batches of breakfast quesadillas and an array of stove-top skillet dinners.
• Whisk. No kitchen should be without a trusty whisk.
• Freezer Safe Container. To protect your tasty breakfast quesadillas from freezer burn.

Review Save Recipe SavedPrint

Breakfast Quesadilla

4.95 from 40 votes

Cook ModePrevent your screen from going dark

A vegetarian Breakfast Quesadilla recipe with eggs, spinach, cheese, and white beans. Freezer-friendly, healthy and easy to make ahead!

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Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

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Servings: 8 quesadillas

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Ingredients

  

1x2x3x

• 10 large eggs
• 1 tablespoon milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 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 1/2 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

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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

Serving: 1quesadillaCalories: 373kcalCarbohydrates: 36gProtein: 21gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 227mgPotassium: 457mgFiber: 6gSugar: 3gVitamin A: 2272IUVitamin C: 5mgCalcium: 327mgIron: 4mg

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