Make-Ahead Frozen Breakfast Quesadillas

The Spruce
  • 35 mins
  • Prep: 30 mins,
  • Cook: 5 mins
  • Yield: 3 Servings
Ratings (56)

Quick breakfast doesn’t have to mean boring (or carbo-loaded) 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 and/or heat on the pan (the pan will give it a crispy finish) when you’re ready to eat.  

What You'll Need

  • 4 large eggs, or 1 large egg and 3 egg whites
  • 1/2 cup black beans, you can use canned, rinsed and drained
  • 1/2 cup corn, you can use canned, rinsed and drained
  • 1/4 cup red onion, diced
  • 2 tbsp cilantro, chopped
  • 3/4 cup shredded cheddar cheese
  • 1/2 tbsp taco seasoning
  • 3 tortillas

How to Make It

  1. Whisk the eggs (or egg and egg whites). Scramble as you normally would and set aside.
  2. Combine the black beans, corn, scrambled eggs, onion, cilantro, shredded cheese, and taco seasoning in a bowl. 
  3. Lay out the tortillas and place ½ the mixture on one side of each and fold over. Let come to room temperature. 
  4. 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 for freezer storage. 
  2. To reheat, you can microwave for about 1 minute until cheese is melted. You can also heat in a skillet until cheese is melted and tortilla is brown. ​