Make-Ahead Frozen Breakfast Quesadillas

By
Spruce Eats Staff
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Spruce Eats Staff
The Spruce Eats staff is a team of food obsessed people with a collective 60 plus years of culinary experience and over 80 years of editorial experience, combined. We have worked the line in restaurant kitchens, developed and tested thousands of recipes, and run editorial and creative direction for both digital and print media as well as major grocery stores.
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Updated on 07/29/21
The Spruce
Prep: 30 mins
Cook: 5 mins
Total: 35 mins
Servings: 3 servings
Nutrition Facts (per serving)
861 Calories
29g Fat
115g Carbs
34g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 861
% Daily Value*
Total Fat 29g 37%
Saturated Fat 11g 53%
Cholesterol 276mg 92%
Sodium 1451mg 63%
Total Carbohydrate 115g 42%
Dietary Fiber 10g 35%
Total Sugars 3g
Protein 34g
Vitamin C 3mg 14%
Calcium 327mg 25%
Iron 8mg 45%
Potassium 557mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Having a quick breakfast doesn’t have to mean having a boring (or carboloaded) breakfast. These vegetarian breakfast quesadillas are packed with flavor and protein. For an easy morning treat, make these ahead of time and freeze, then microwave or heat them in a frying pan when you’re ready to eat. Heating in a frying pan will give them a crispier finish.

This recipe is made simple by using canned black beans, but you can prepare the beans yourself from dried beans. The corn can be prepared by boiling or steaming fresh corn ears or by using frozen corn or canned corn.

1:16

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Ingredients

  • 4 large eggs

  • 1/2 cup canned black beans

  • 1/2 cup canned corn

  • 1/4 cup red onion, diced

  • 2 tablespoons cilantro, chopped

  • 3/4 cup shredded cheddar cheese

  • 1/2 tablespoon taco seasoning

  • 3 tortillas

Steps to Make It

  1. Whisk the eggs.

  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.

  7. Remove and then individually wrap each quesadilla for freezer storage. Label each bag with the contents and the date.

  8. 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.

Tips

  • Not everyone loves cilantro, so you can leave that out if it's not to your taste.
  • 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, or you can simply 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.

Recipe Variations

  • Instead of four whole eggs, use one large egg and three egg whites.
  • If you like things a little spicier, add chopped jalapeños or a dash of hot pepper sauce to the quesadillas.
  • Pump up the veggies by including chopped roasted red peppers, bell peppers, or canned diced green chiles. Or steam and chop spinach, chard, or kale to add to the quesadillas.
  • You can use a shredded Mexican cheese blend rather than cheddar.
  • When it comes to beans, any type will work, including pinto beans.
  • If beans don't suit your digestion, you could eliminate them and add corn and more vegetables.