Make-Ahead Breakfast Quesadillas
User Reviews
5
Make-Ahead Breakfast Quesadillas
Description
Start by cooking diced onion and corn with cumin, smoked paprika, garlic, and salt until tender. Scramble eggs with milk, salt, and pepper, cooking until just set, then combine with the sautéed vegetables and black beans. The filling offers a blend of sweet corn, spicy cumin, and hearty beans with creamy eggs.
Spoon the mixture along one half of large flour tortillas, topping with shredded cheese and chunky salsa, then fold and cook in a skillet until the tortillas are crisp and the cheese melts. This creates a handheld, layered quesadilla with a textured filling and melted cheese binding the ingredients.
For make-ahead preparation, assemble quesadillas without cooking, wrap individually tightly in plastic, freeze flat until firm, then store in an airtight container. Reheating is possible by microwaving frozen quesadillas or thawing overnight and then cooking in a skillet. This method facilitates convenient breakfasts or snacks without compromising flavor or texture.
Ingredients
- 2 tbsp olive oil divided
- 1 red onion diced, small
- ½ cup corn kernels fresh or frozen
- ½ tsp salt divided
- ½ tsp cumin ground
- ¼ tsp smoked paprika
- 1 clove garlic minced
- 8 egg large
- 1 milk tbsp
- pinch black pepper
- 1 black beans 15 oz can, drained and rinsed
- 10 flour tortilla large
- 1 ½ cups cheese shredded, of choice
- ½ cup chunky-style salsa + 2 tbsp
- Greek yogurt chunky salsa, and/or sliced avocado, optional toppings, plain
Instructions
- Add 1 tablespoon of olive oil to a large nonstick skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the corn, ¼ teaspoon salt, cumin, paprika and garlic and cook, stirring occasionally, until tender, 3 to 4 minutes. Transfer to a small bowl and set aside.
- In a medium bowl, whisk together the eggs, milk, remaining ¼ teaspoon salt and pepper. Set the skillet back over medium heat. Add the remaining 1 tablespoon olive oil. When hot, add the egg mixture. Cook, stirring frequently, until scrambled, 3–4 minutes. Remove from the heat.
- If the bowl of veggies has any excess juices, drain them off. Add the veggies back to the skillet with the scrambled eggs. Add black beans and mix to combine. Taste and season with additional salt and pepper if desired.
- Place a tortilla on your work surface. Spoon about 1/10th of the egg mixture on half of a tortilla, leaving a small border around the edge. Top with 1/10th of the cheese and 1 tablespoon salsa. Fold the empty half of the tortilla over the top of the filling to form a semicircle. Repeat with the remaining tortillas.
- Wipe out the skillet that you used for the eggs and set over medium-high heat. When hot, mist lightly with an oil mister or cooking spray. Place an assembled quesadilla in the pan and cook for about 5–6 minutes, until both sides are browned and the cheese is melted, flipping once halfway through. Repeat this process with the remaining quesadillas.
- Cut into triangles. Serve with optional toppings if desired.
Notes
- When freezing assembled quesadillas, wrap each tightly in plastic, freeze flat until firm, then store in airtight containers.
- Reheat frozen quesadillas in the microwave for 2-3 minutes or thaw overnight in the fridge and reheat in a skillet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10quesadillas
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 585mg | 24% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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