These easy freezer-friendly breakfast quesadillas are made with simple ingredients like eggs, beans, and cheese. You can prep them ahead of time, freeze them, and pop them in the air fryer for a quick meal.
Hi friends!
Meet my new go-to breakfast for busy mornings. They’re perfect for making a big batch during Sunday food prep and stock the freezer. Then I just pull them out as needed. It did take me a couple of tries to find the best way to reheat them without getting stuck with a soggy quesadilla. I’ll share the method that works best below!
These quesadillas are easy to customize them with your favorite fillings – use your favorite types of beans and cheese! If you’re looking for other ways to enjoy beans, check out my post with 10 Ways To Eat Beans For Breakfast.
What Goes in a Breakfast Quesadilla?
These breakfast quesadillas are made with just a few simple ingredients:
- Scrambled eggs
- Black beans – feel free to sub pinto and great northern beans if you prefer
- Corn – canned corn works best
- Onion – whichever kind you prefer- red, white, or even green onions work well
- Diced jalapeño- optional if you want a little kick.
- Cilantro – for flavor!
- Cheese – I use Colby Jack, but feel free to use your favorite
- Toppings – When you’re ready to eat these quesadillas, add all your favorite toppings – salsa, pico de gallo, sliced jalapeños, avocado or guacamole, etc
How To Make Breakfast Quesadillas
Here’s how to make them:
- Scramble some eggs.
- Add beans, corn, onion, jalapeño, and cilantro, and stir to combine.
- Grate a little cheese onto one side of a large tortilla.
- Add the egg and bean mixture.
- Grate more cheese on top and fold the tortilla in half.
- Wipe the pan clean, place the quesadilla in it, and cook for 3-4 minutes per side, until golden brown and the cheese is melted.
- Add toppings and serve warm, or let cool before freezing.
How To Freeze and Reheat Them
If you plan to freeze the quesadillas, transfer them to a cooling rack, slice, and let them cool completely. Place them on a baking sheet and freeze for 1-2 hours, then wrap in plastic wrap and put them in a Ziploc bag.
When ready to eat, unwrap and air-fry at 380 degrees for 10-12 minutes, flipping once halfway through.
How To Avoid Soggy Breakfast Quesadillas
To avoid soggy quesadillas, here are a few tips:
- Don’t use the microwave! Microwaving eggs steams them and releases moisture, which makes your quesadillas soggy.
- Put cheese on the top and bottom. This helps form a barrier between the tortilla and the filling to minimize sogginess.
- Reheat from frozen in the air fryer. This is the best way I’ve found to reheat frozen quesadillas. The tortilla gets crispy, the cheese melts again, and then eggs don’t get watery.
Freezer-Friendly Breakfast Quesadillas Recipe
Here’s the recipe:
PrintBreakfast Quesadillas
These easy freezer-friendly breakfast quesadillas are made with simple ingredients like eggs, beans and cheese. They can be prepped ahead of time, frozen and popped in the air fryer for a quick meal.
- Cook Time: 10 min
- Total Time: 10 minutes
- Yield: serves 4
Ingredients
- 8 eggs
- 1 (15.5 oz) can black beans, rinsed and drained well*
- 1 (8.5 oz can) corn, drained well
- 1/2 cup diced onion (white, red or green)
- 1 jalapeno minced (optional)
- 3–4 Tbsp minced fresh cilantro
- 1 tsp cumin
- 1/2 tsp salt
- juice from 1/2 a lime
- 2–3 cup shredded cheese (i use colby jack- amount used is your preference)
- 4 (10 inch) flour tortillas
Optional toppings when serving
- salsa, pico de gallo, avocado, guacamole, sliced jalapenos, queso fresco
Instructions
For the salsa
- In a bowl, combine black beans, corn, onion, jalapeno, cumin, cilantro, salt and lime juice. Be sure to drain the beans and corn well to remove any excess moisture before adding to the bowl.
For the quesadillas
- In a large pan, scramble 8 eggs in a little butter or oil.
- Add black bean salsa to the pan and stir gently to combine.
- Place a thin layer of cheese on one half of each tortilla.
- Divide the egg and bean mixture between the tortillas, top with more cheese and fold tortillas in half.
- Wipe the pan clean, melt a small amount of butter in the pan and cook two quesadillas at a time for 3-4 minutes per side over medium heat until the cheese is melted and the tortilla is golden brown.
To freeze:
- Transfer quesadillas to a cooling rack. Cut into triangles and let cool completely.
- Place on a baking sheet and freeze 1-2 hours.
- Wrap in saran wrap and place in a large ziploc bag to freeze.
To reheat:
- Unwrap and place in a air fryer at 380 degrees F for 10-12 minutes, flipping once.
- Add desired toppings before serving.
Breakfast Quesadillas FAQs
Can you freeze breakfast quesadillas?
Yes! The key is to let them cool completely before freezing. Flash freeze in a flat layer to avoid the pieces sticking together, then wrap in plastic wrap and transfer to a Ziploc bag.
What’s the best way to reheat a frozen breakfast quesadilla?
The air fryer is the best way to reheat a breakfast quesadilla. The eggs will reheat without getting soggy and the cheese will melt. Do not use the microwave unless you want a soggy quesadilla. You could also reheat in a dry skillet on the stovetop.
Are breakfast quesadillas healthy?
Yes! Each quesadilla has about 35 grams of protein and 8-10 grams of fiber. The beans add fiber, but you can use whole wheat tortillas for an extra boost of fiber. Topping them with avocado adds healthy fats, too!
Can you make breakfast quesadillas ahead of time?
If you plan to make breakfast quesadillas ahead of time, definitely freeze them. Let them cool, then freeze and reheat in the air fryer as needed. They do not keep well in the fridge without getting soggy.
More Healthy Egg Recipes
Looking for more ways to eat eggs for breakfast? Try:
Enjoy!
–Lindsay–
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