Take your mornings up a notch with these super Easy Breakfast Quesadillas! Freezable for busy mornings and easy adaptable!
My perfect breakfast includes Creamy soft scrambled eggs, some sort of salty meat, avocado, cheese, and hot sauce. Those ingredients can create a multitude of dishes, but one of my favorites are these Easy Breakfast Quesadillas that are equally perfect for lazy Sundays or weekday mornings on the go!
Ingredients & Subs
- eggs (vegan egg substitute would work as well)
- refried beans (if you don’t do beans, you could skip or even use hummus in place or go ahead and mash the avocado on the inside. I love the flavor of refried beans in this and it helps to bind everything together.
- cheddar (Use whatever shredded cheese you want! I also love pepper jack here or even brie or goat cheese!
- bacon (feel free to brown some breakfast sausage to use instead! I would use about 4oz for 1oz of sausage per quesadilla.)
- tortillas (I prefer flour tortillas here, but you can use wheat, low carb, or corn! My favorite are the Trader Joe’s Truly Handmade Flour Tortillas)
*Go wild with the toppings! I don’t love cilantro with my breakfast, but feel free to sprinkle with cilantro or add your favorite seasonings! My perfect presentation is avocado smushed on top with a boatload of pickled red onion and hot sauce.
How to store & freeze
To freeze, assemble the quesadillas as instructed, but skip the step where you fry them. So, you’ll still scramble your eggs but instead of adding the tortillas to oil, go ahead and spread with the refried beans, cheese, eggs, and bacon. Make sure the tortillas are at least at room temp so they don’t crack while folding. You can pop them in the microwave for a few seconds to warm them up if need be. Fold over the tortilla to shut, and wrap each quesadilla individually in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer bag. Freeze for up to 2 months. To cook once frozen, remove the plastic wrap and warm the quesadilla in the microwave for 1-2 minutes to thaw. Then cook as directed in the skillet.
Make your own pickled onions in only 30 minutes!
- 1 medium red onion, peeled and sliced into half-moons
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup apple cider vinegar
In the container you will be using to store the onions, add the sugar, salt, and vinegar. Stir to dissolve.
Place the onions in a sieve and place the sieve in the sink. Slowly pour boiling water over the onions and let them drain.
Add the onions to the jar and stir gently. The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week. Method via The Kitchn
More Breakfast recipes you’ll love!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 6 large eggs
- kosher salt freshly and cracked black pepper
- 1 tablespoon butter
- 2 tsp avocado oil
- ½ cup refried pinto beans
- 1 cup shredded cheddar cheese
- 4 slices cooked crispy bacon, lightly crumbled
- 4 6-inch flour tortillas
- Sliced scallions
- Pickled red onion
- Diced tomatoes
- Hot sauce
- Whisk together the eggs and a pinch of salt and pepper in a medium bowl.
- Melt butter in a large skillet over medium heat. Add the eggs and allow to cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push the eggs to the center of skillet until fluffy and just set, about 2 minutes. Immediately remove from the skillet.
- Wipe out the skillet and return to the stove with ½ teaspoon of the oil over medium-high heat.
- Spread 2 tbsp of refried beans on half of each tortilla, in a half-moon shape.
- When the oil shimmers, add one tortilla and scatter over a quarter of the cheese, a quarter of the eggs, and a quarter of the bacon. When the tortilla turns just golden brown, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to a baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Serve the quesadillas with pickled red onion, hot sauce, avocado, scallions, or diced tomatoes.