Breakfast Quesadilla Make Ahead Freezer Friendly Wellplated Com

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 fiberAND 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

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.

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.

Vegetarian Breakfast Quesadillas. I went for one of my favorite combos, spinach, and white beans, then added garlic and a generous handful of sharp white cheddar cheese. The spinach is mild and a sneaky way to coerce your kids (and yourself) to knock out a serving of veggies before 10 a.m.Breakfast Quesadillas with Meat. This is a vegetarian breakfast quesadilla recipe, and I found it plenty satisfying, even without meat. The beans and cheese offer bonus protein and make each breakfast quesadilla rich and filling. 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.

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.