Make-Ahead Breakfast Quesadillas
Fluffy scrambled eggs, melty cheese, and protein-packed beans all wrapped in a crispy tortilla? Yes, please! I’ve perfected this recipe for those hectic mornings when you need something substantial and delicious.
You can prep these on Sunday and enjoy restaurant-worthy breakfasts all week long. They’re customizable, freezer-friendly, and guaranteed to make your morning routine so much smoother.
Variations & Substitutions
For a protein boost, try adding crispy bacon, breakfast sausage, or ham. If you’re keeping it vegetarian, black beans make an excellent substitute for the white beans.
Want more greens? Toss in some diced bell peppers, mushrooms, mashed avocados or tomatoes. For cheese variations, experiment with pepper jack for heat, mozzarella for stretch, or Swiss for nuttiness.
Going dairy-free? Use your favorite plant-based cheese alternative. The possibilities are endless!
Tips & Tricks for Perfect Results
Always cook your eggs low and slow for the fluffiest results. When assembling, don’t overfill – less is more for a crispy, sealed quesadilla. The key to preventing spillage is folding the tortilla like a book rather than stacking two tortillas.
For the crispiest exterior, use a cast-iron skillet if you have one. And most importantly, let the filling cool completely before freezing to prevent soggy tortillas.
Making the Recipe Stand Out
Add a fresh twist by serving with homemade salsa, guacamole, or a dollop of Greek yogurt instead of sour cream.
For an extra flavor boost, try sprinkling some fresh herbs like cilantro or chives into the egg mixture, or adding a dash of your favorite hot sauce.
Storage & Reheating
These quesadillas are perfect for meal prep! To store, wrap each unsliced quesadilla individually in aluminum foil. They’ll keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
For reheating, my preferred method is in a 325°F oven for about 20 minutes if refrigerated, or 30 minutes if frozen.
Want them extra crispy? Skip the microwave and reheat in a skillet over medium heat for 2-4 minutes per side. They’ll taste just as good as freshly made!
Make-Ahead Breakfast Quesadillas
Ingredients
- 10 large eggs
- 1 tablespoon milk
- 1/2 teaspoon each: kosher salt garlic powder, black pepper
- 1 tablespoon olive oil
- 5 cups fresh spinach roughly chopped
- 1 can 15 oz white beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 8 medium whole wheat tortillas 7-inch
Instructions
- Whisk together eggs, milk, salt, garlic powder, and pepper in a large bowl.
- Heat olive oil in a large nonstick skillet over medium heat. Add spinach and cook until wilted (about 1 minute). Add beans and reduce heat to medium-low.
- Pour in egg mixture and cook low and slow, stirring frequently until eggs are just set (about 5 minutes).
- To assemble: Sprinkle each tortilla with cheese, leaving a border. Top with egg mixture, then fold in half.
- Heat a clean skillet over medium heat. Cook quesadillas until golden brown and cheese melts, about 2-3 minutes per side.
