Disclaimer: This recipe was created in partnership with Frigidaire Gallery®. But the opinions are all ours!
My kids are totally on a quesadilla kick. No matter what we put in it, if we put something between two tortillas and call it a quesadilla, it’s a win.
In light of the kids’ quesadilla obsession and my continual hunt for easy, healthy, freezable breakfast ideas, a breakfast quesadilla recipe was born.
Here’s the great thing about breakfast quesadillas: they are totally customizable. Each person can pick what they want on them which makes fickle, power-hungry children happy. Kids also love to help with the assembly so this is a great way to get them involved in the meal making process.
On this particular morning, we assembled Farm Fresh Quesadillas. The ingredients were simple and things that you mostly likely have on hand:
- cheddar cheese
Three secrets you need to know about making breakfast quesadillas:
- Assemble them on top of parchment paper or foil. This makes transferring them to the skillet or freezer bag a lot easier.
- Start and end with cheese. The cheese serves as a binding that holds the quesadilla and its contents together after cooking. It needs to be in contact with the tortilla to do this.
- If you plan to freeze these bad boys, undercook your eggs a tad. They will likely cook a little in the reheating stage so you don’t want overcooked eggs.
Assemble Your Breakfast Quesadilla
Starting with cheese, add your preferred ingredients to make your Farm Fresh Quesadilla. Here’s what mine looked like.
After it’s assembled, warm a large skillet to medium heat and melt a little butter in the pan. Slide the quesadilla off of the parchment paper and onto the pan. Top the quesadilla with a bit more melted butter. (The butter on the tortilla helps give it a little bit of a crisp when cooked). Cook about 3-4 minutes on each side or until the tortilla starts to brown.
Want to make a bunch and freeze them? Here’s how:
There are two ways to go about freezing breakfast quesadillas.
Freezing Method One: Assemble the quesadillas and freeze just before cooking. To prepare them, simply let them thaw out and cook them as normal.
Freezing Method Two: Cook quesadillas as normal, let cool and then freeze. To prepare, either wrap frozen quesadilla in a moist paper towel and microwave for 30-60 seconds OR let them thaw and warm them up in the oven at 350 for 5 minutes. (I prefer the oven method.)
Feel free to branch out with the ingredients! Some other ideas to get your creative juices stirring: grilled onions and peppers, breakfast sausage, ham & pineapple, fresh herbs, pepper jack cheese, etc.
- 12 whole wheat tortillas
- 3 cups shredded cheddar cheese
- 12 eggs, scrambled
- 2 cups chopped fresh spinach
- ½ pound bacon, cooked and crumbled
- ½ pound ham, diced
- salt & pepper to taste
- 2-3 tablespoons butter (for cooking)
- Lay out parchment paper or foil for assembly.
- On a tortilla, assemble by evenly distributing ingredients in this order: ¼ cup shredded cheddar, about ⅓ cup scrambled eggs, ⅓ cup spinach, sprinkle of bacon, sprinkle of ham, and end with another ¼ cup shredded cheddar. Top with another tortilla.
- Warm skillet to medium and melt a little butter in the pan.
- Using the parchment paper as help, slide assembled quesadilla carefully into hot pan and cook on each side for 3-4 minutes or until tortilla begins to brown and cheese is melted.
- Slice it up like a pizza and serve!
To Freeze: Assemble the quesadillas and freeze, just before cooking, in a freezer bag between layers of parchment paper. Lay flat in the freezer.
To Prepare: Thaw overnight in the refrigerator and cook according to instructions.
To Freeze: Cook quesadillas according to instructions but do not cut into pieces. Let cool completely and then freeze in freezer bag or container, separating layers with parchment paper.
To Prepare: Either wrap frozen quesadilla in a moist paper towel and microwave for 30-60 seconds OR let thaw in refrigerator and warm up on sheet pan in the oven at 350 degrees F for about 5 minutes.