Make-Ahead Frozen Breakfast Quesadillas

1. Whisk the eggs (or egg and egg whites).
2. Heat a frying pan and scramble the eggs. Set aside.
3. Rinse and drain the canned black beans and corn.
4. Combine the black beans, corn, scrambled eggs, onion, cilantro, shredded cheese, and taco seasoning in a bowl. 
5. Lay out the tortillas and place half of the mixture on one side of each and fold over. Let come to room temperature. 
6. Line a plate or tray with parchment paper. Place the quesadillas on top and freeze for about 1 hour.

1. Remove and then individually wrap each quesadilla for freezer storage. Label each bag with the contents and the date.
2. To reheat, you can microwave the quesadilla for about 1 minute until cheese is melted. You can also heat in a skillet until cheese is melted and tortilla is brown, or warm them in a toaster oven. Serve with fresh salsa or simply eat them on the go.

These frozen breakfast quesadillas should keep for two months in the freezer. You can remove them from the freezer to the refrigerator to defrost the night before you want them for breakfast. You can reheat them without defrosting, but it will take a little extra time in the microwave, frying pan, or toaster oven and they may not heat evenly.

Tips and Variations

• Not everyone loves cilantro, so you can leave that out if it's not to your taste.
• If you like it spicier, add chopped jalapenos or a dash of hot pepper sauce to the quesadillas.
• Pump up the veggies by including chopped roasted red peppers or bell peppers or canned diced green chiles.
• Steam and chop spinach, chard, or kale to add to the quesadillas.
• You can use a shredded Mexican cheese blend rather than cheddar.
• Any type of bean will work, including pinto beans.
• If you want to avoid flatulence problems, you could eliminate the beans and corn while adding more vegetables.