Make-Ahead Breakfast Quesadillas
These quesadillas can be completely made in advance and stored in the freezer. Once reheated, they make a fast grab-and-go breakfast to enjoy on the fly.
Servings: 6 quesadillas
Calories: 362kcal
Ingredients
- 1 tablespoon (15 g) butter or dairy-free butter
- 8 large eggs
- 1½ cups (170 g) shredded cheddar cheese or dairy-free cheese
- 1 cup (170 g) canned black beans, rinsed and drained
- 1 cup (165 g) frozen corn kernels, thawed
- ½ cup (55 g) finely chopped red onion
- ¼ cup (15 g) chopped cilantro or parsley
- 1 teaspoon (2.7 g) ground chili powder
- 1 teaspoon (2 g) ground cumin
- Kosher or fine sea salt , to taste
- 6 large gluten-free tortillas
Instructions
- Heat the butter in a large skillet over medium. Whisk the eggs together in a large bowl. Add to the skillet and scramble the eggs until cooked through. Transfer to a large mixing bowl and cool for 10 minutes.
- To the bowl of eggs, add the cheese, beans, corn, onion, cilantro, chili powder, cumin, and salt, to taste. Mix to combine. Lay the tortillas on a flat work surface. Place the egg mixture on half of each tortilla. Fold each tortilla over to create half-moon shaped quesadillas.
- Place the quesadillas on a plate in between pieces of parchment paper and freeze until firm, about 1 hour. Remove from the freezer and individually wrap each quesadilla. Store in the freezer for up to 1 month.
- To reheat, transfer frozen quesadillas to the refrigerator the night before eating them. In the morning they can be heated in a skillet, toaster oven, or microwave until warm.
Nutrition
Calories: 362kcal | Carbohydrates: 29g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 248mg | Sodium: 633mg | Potassium: 275mg | Fiber: 8g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 2mg | Calcium: 257mg | Iron: 3mg