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Top view of freezer breakfast quesadillas cut into wedges on a speckled plate.

Freezer Breakfast Quesadilla

These freezer breakfast quesadillas are an easy make-ahead breakfast with 27g of protein per serving, making them a filling option for busy mornings. Prepare a batch, freeze them individually, and reheat straight from frozen for a quick, crispy breakfast.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 4 quesadillas (8 wedges)
Author: Shilpa

Ingredients

  • 4 whole wheat flour tortillas 8-inch
  • 4 large eggs beaten
  • 1 can black beans 15 oz, drained and rinsed
  • 2 cups fresh baby spinach
  • 1 can mild diced green chiles 4 oz, drained
  • 1½ cups Monterey Jack cheese shredded
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 2 tablespoon neutral oil divided
  • 2 tablespoon cilantro for serving

Instructions

  • Heat a tablespoon of oil in a large skillet over medium heat. Add the black beans, spinach, drained green chiles, cumin, chili powder, garlic powder, and ½ teaspoon salt. Crush about half the beans against the side of the pan as they warm. Cook 3 to 4 minutes, until the spinach wilts. Transfer to a bowl.
  • Wipe the skillet, add a little oil, and scramble the beaten eggs with ¼ teaspoon salt over medium-low for 2 to 3 minutes. Pull them while still slightly wet, since they cook twice more.
  • Fold the bean mixture into the eggs so the crushed beans run all the way through.
  • Spread a quarter of the filling over one half of a tortilla, scatter Monterey Jack over it, and fold.
  • Keep the filling on one half of the tortilla and don't overfill it. Fold the empty half over the filling and gently press it down before cooking. This keeps the filling contained and makes the quesadilla easier to handle after freezing and reheating.
  • Cook over medium for 2 to 3 minutes per side, pressing lightly, until golden and melted through. Cut each quesadilla into two wedges. Serve, or cool completely for the freezer.

Notes

  • Storage: Cool completely before freezing. Place parchment between wedges and freeze in an airtight container or freezer bag for up to 3 months.
  • Reheating: Reheat straight from frozen in a skillet over medium-low to medium heat for 2–3 minutes per side, until crisp and heated through.
  • Make ahead: Refrigerate cooked quesadillas for up to 4 days.
  • Freezer tip: Freeze the quesadillas flat first, then stack them once frozen to prevent them from sticking together.
  • Filling tip: Crush about half the black beans before combining them with the eggs. This helps distribute the filling evenly and makes the quesadillas easier to cut after reheating.
  • Tortilla tip: Use 8-inch flour tortillas. Whole-wheat tortillas work well; avoid corn tortillas because they can crack after freezing.
  • Reheating tip: For the crispiest texture, use a skillet rather than the microwave alone.

Nutrition

Calories: 521kcal | Carbohydrates: 41g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 224mg | Sodium: 1036mg | Potassium: 465mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2210IU | Vitamin C: 14mg | Calcium: 475mg | Iron: 5mg
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