Breakfast Quesadillas packed with scrambled eggs, black beans, corn, and cheddar cheese are a healthy, filling breakfast that can be prepped ahead and frozen. Jump to Recipe keyboard_arrow_down
Freezer breakfast quesadillas that are packed with protein and fiber make the best make ahead breakfast. Made with beans, scrambled eggs, cheddar cheese, cilantro, and taco seasoning - these are full of flavor. While you are at it, you can also make these Black Bean and Corn Quesadillas or Healthy Chicken Quesadillas, which are both freezer friendly as well.
I used to work in Downtown LA and one of my favorite indulgences, when I was running late or having a difficult week, was this delicious little, actually huge, breakfast quesadilla that they served next to the office. It was loaded with scrambled eggs, black beans, corn, an absurd amount of cheese, and bacon if you asked nicely.
Since I have started working from home, I think about that quesadilla often and finally decided it was time to try and make one at home. The catch? I wanted to come up with a recipe that could also easily be frozen and popped into the microwave or a pan for a quick breakfast on the go. What I ended up coming up with was even better than I would have expected.
It starts with simple scrambled eggs that are kicked up with black beans, corn, chopped cilantro, red onion, and the secret ingredient - taco seasoning. The taco seasoning adds tons of flavor without needing to reach for tons of spices. Pair all that with some shredded cheese and a crispy tortilla, and it is a breakfast that is pretty hard to beat.
Recipe Tips for Making Breakfast Quesadillas
Once you master this recipe, you should think of it as a template to make all kinds of delicious morning quesadillas.
- If you are looking to keep things light. I almost use low carb tortillas since they tend to have added fiber and fewer calories. Some brands I like are the Ole Extreme, La Tortilla Factory, or something like a Flatout Wrap. For those on WW, I usually look for something with 1 point per tortilla.
- You can use any beans you like for this recipe - pinto beans, white beans, or chickpeas all work. I also have a friend who makes these with black soy beans to keep it lower carb.
- For less sodium, look for low sodium canned beans and corn. Also, make your own taco seasoning at home instead of using a store bought taco seasoning.
- To add some heat, add some chili powder, red pepper flakes, or sliced jalapenos to your quesadillas.
How to Freeze Breakfast Quesadillas
There are two options when it comes to freezing these quesadillas, or any quesadillas for that matter.
- Before cooking: Normally when I make freezer quesadillas, I freeze them before cooking them. Start by making the egg filling and letting it cool completely. Then add it to the tortillas, wrap them individually, and place in the freezer. The benefit of this method is that it is faster for meal prep since you aren't cooking the quesadillas. The drawback is that if you plan on reheating these in the microwave, the quesadillas won't have a crispy exterior.
- After cooking: If you prefer, you can cook the quesadillas before freezing them. Just make sure to let them cool completely. Then place them on a baking sheet in the freezer for a couple of hours. This will freeze the edges and remove any excess moisture that developed during cooking. Then wrap and freeze.
- Reheating: There are two options for reheating breakfast quesadillas. My preferred method is in a skillet with a touch of oil or cooking spray. Using this method, you will get a delicious and crispy exterior. You can also reheat the quesadillas in the microwave for 2-3 minutes until heated through.
Tips for Making Quesadillas in Bulk
If you are planning on making a bunch of these at once to keep in the freezer, think about creating an assembly line to make things easier. Here is how I do it, normally I will make about 20 quesadillas since they keep in the freezer for up to 3 months. Start out by making the egg filling and set it to the side to cool.
Next, lay out 20 pieces of foil or plastic wrap, whatever you plan on using to wrap up the quesadillas. Place one tortilla on each piece of plastic wrap. If your tortilla seems stiff, you can microwave them for 15-20 seconds to soften them a touch. Then grab your egg filling and scoop it into each tortilla. Once they are all filled, just fold and wrap. You will be shocked at how quick and easy this is.
Creating Different Flavor Combinations
Once you start making this recipe, you will quickly realize that you have all kinds of ideas for other breakfast quesadillas. Here are some of our favorites:
- Cooked spinach, white beans, and cheddar cheese
- Diced bell peppers, tomatoes, and onions with pepper jack
- Refried beans, shredded zucchini, and mozzarella cheese
- Pinto beans, diced broccoli, and cheese
- Drained pico de gallo, black beans, and corn
- Fresh jalapenos, sundried tomatoes, and Mexican cheese
This recipe first appeared in 2014 but has been updated with a video, new photos, and new tips and ideas.
Frozen Breakfast Quesadillas
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- 3 U eggs
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup canned corn, rinsed and drained
- 1/4 cup red onion, minced
- 2 tbsp cilantro, chopped
- 3/4 cup reduced fat shredded cheddar cheese
- 1/2 tbsp. taco seasoning
- 3 U low carb tortillas
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To reheat, take out the quesadilla and microwave 2-3 minutes until cheese is melted. To reheat in a skillet, first microwave it for 1 minute to defrost and then warm in a skillet to get the outside nice and crispy. You can also heat it right in a skillet, just start on medium heat so the egg mixture can fully defrost.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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