Make Ahead Freezer Breakfast Quesadillas
Published 4/10/2022 • Updated 10/21/2024
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These make ahead freezer breakfast quesadillas are so easy to make and a lifesaver when you don’t know what to make for breakfast!
Breakfast Quesadillas Made EASY
You’re going to absolutely love these make ahead freezer breakfast quesadillas! Not only are they packed with amazing flavor, we’re showing you how to make them to enjoy immediately and also how to meal prep them to keep in your freezer and reheat at a moment’s notice.
why make ahead breakfast IS AMAZING
Just think — you’ll have an entire freezer filled with already made breakfast recipes ready for you to defrost and eat wherever and whenever. We’re big fans of meal prep (AKA make-ahead recipes) for so many reasons.
- Grab & Go: You’ll have access to already made quesadillas making your morning super quick and convenient.
- Healthy: Make ahead/freezer recipes make healthy eating a cinch because you always have something already made in your freezer.
- Meal Planning: Meal planning saves time and these make ahead breakfast quesadillas can easily be integrated into your weekly meal plan!
Ingredients for Freezer Breakfast Quesadillas
- Eggs: Eggs are the base of our breakfast quesadillas — you’ll need a dozen!
- Taco seasoning: We love our homemade taco seasoning, but any store-bought taco seasoning will do.
- White onion: Minced onion gives these breakfast quesadillas such amazing flavor.
- Ground breakfast sausage: A plant-based ground works too if you’d like to keep these quesadillas vegetarian.
- Minced garlic: We love fresh minced garlic instead of jarred!
- Chopped kale: Diced peppers work great if you don’t have kale on hand or prefer another veggie.
- Salsa: Got a favorite salsa, use it!
- Shredded cheese: Feel free to use whatever shredded cheese you have on hand. Cheddar, Mexican blend or marble jack are great options.
- Flour tortillas: We recommend flour tortillas for these breakfast quesadillas because they hold together much better while cooking, but especially when freezing! If you’re planning to serve these quesadillas immediately, feel free to use a corn or other GF tortilla.
- For serving: Again, choose your own adventure here! We recommend salsa, avocado/guacamole, hot sauce, chopped cilantro or sour cream (or all of them!).
How to Make Freezer Breakfast Quesadillas
Start with the Egg Mixture
Crack eggs into a large bowl and whisk together with the taco seasoning.
Sauté Breakfast Sausage & Veggies
Heat a large nonstick skillet and sauté the onion with olive oil. Add the breakfast sausage and garlic to the onion and combine the ingredients with a spatula. Sauté the ingredients together for 2-3 more minutes and then add the vegetables to the pan and sauté everything until it’s fully cooked.
Cook Eggs
Pour the whisked eggs into the skillet and cook the eggs over medium/high heat and push the eggs around with a spatula until they are fully cooked. Remove the eggs from the pan and get ready to assemble and cook your quesadillas!
Assemble & Cook Quesadillas
Add the tortilla to the pan and add half of the egg mixture to half of the tortilla. Pour 1 tablespoon of salsa over the eggs and then sprinkle on ¼ cup of shredded cheese.
Fold the tortilla over the eggs and set a heavy cast iron skillet on top of the quesadilla. Let the quesadilla brown for 1-2 minutes or until golden brown (the time could vary by the stove!), and then flip the quesadilla. Place the cast iron back onto the quesadilla and brown for another 1-2 minutes until golden brown.
Repeat, Repeat, Repeat
Remove the quesadilla from the pan and repeat the process to complete the other quesadillas. Enjoy the quesadillas right away or let the quesadillas cool before freezing!
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Top Tips for Breakfast Quesadillas
Make a large batch: Have a new mom in your life? Or looking to meal prep a large batch of these quesadillas to have on hand in your own freezer? Feel free to double or triple this recipe to make a large batch to do just that!
Use ingredients you have on hand: Don’t have kale? Or don’t like it? Feel free to sub for chopped bell peppers or another veggie. Want to keep this vegetarian? A plant-based ground works great.
Label the quesadillas: Before freezing your wrapped quesadillas, make sure to write the name of the recipe and date on the foil so there’s no confusion down the line on what you’re about to unwrap from the freezer!
Don’t skip the toppings: We’re all about delicious toppings, and these breakfast quesadillas are oh so delicious with any of the following:
- Salsa or hot sauce
- Guacamole or sliced avocado
- Sour cream or Greek yogurt
- Cilantro
Storage
Storing these breakfast quesadillas is easy! If you’re meal-prepping and would like to freeze the quesadillas, we recommend wrapping each quesadilla individually so you can take one quesadilla out of the freezer at a time.
To freeze:
- To freeze the breakfast quesadillas, let them cool first. Then, place the quesadilla into the center of a piece of aluminum foil and fold the tin foil over the quesadilla. Be sure to remove as much air as possible and that the edges are tightly folded.
- Place in the freezer for up to 3 months.
To reheat:
- Microwave: unwrap the tin foil and then defrost it in the microwave for a few minutes before microwaving on high for 1 – 2 minutes.
- Oven: preheat oven to 350ºF. Place frozen quesadilla in the oven fully wrapped in tin foil. Bake for 30-40 minutes or until the quesadilla is thawed and hot.
Make Ahead Freezer Breakfast Quesadillas
Ingredients
- 12 large eggs
- 3 teaspoon taco seasoning
- 4.5 tablespoons olive oil, separated
- 1 large white onion, minced
- 1.5 teaspoons salt
- 1 pound ground breakfast sausage, plant-based ground works too
- 6 garlic cloves, peeled and minced
- 1.5 cup chopped, deboned kale (diced peppers or another veggie works too)
- 6 tablespoons salsa
- 1.5 cups shredded cheese
- 6 large flour tortillas
Instructions
- Crack eggs into a large bowl and whisk until homogeneous. Add the taco seasoning and whisk again. Set aside.
- Heat a large nonstick skillet over medium/high heat and 1 tablespoon of olive oil.
- When the olive oil is fragrant, add the onion to the pan and season with salt. Saute the onion for 2-3 minutes.
- Add the breakfast sausage and garlic to the onion and combine the ingredients with a spatula. Saute the ingredients together for 2-3 more minutes and then add the kale to the pan.
- Saute the vegetables with the breakfast sausage until the meat is fully cooked.
- Pour the whisked eggs into the skillet and cook the eggs over medium/high heat and push the eggs around with a spatula until they are fully cooked.
- Remove the eggs from the pan and add ½ tablespoon of olive oil to the pan. Turn heat to medium.
- Add the tortilla to the pan and add half of the egg mixture to half of the tortilla. Pour 1 tablespoon of salsa over the eggs and then sprinkle on ¼ cup of shredded cheese.
- Fold the tortilla over the eggs and set a heavy cast iron skillet on top of the quesadilla.
- Let the quesadilla brown for 1-2 minutes or until golden brown (the time could vary by the stove). Carefully flip the quesadilla with a spatula. Place the cast iron back onto the quesadilla and brown for another 1-2 minutes until golden brown.
- Remove the quesadilla from the pan and repeat steps 8-10 to complete the other quesadillas.
- Enjoy the quesadillas right away or let the quesadillas cool before freezing.
Freezer directions:
- To freeze the quesadillas, let them cool first. Then, place the quesadilla into the center of a piece of aluminum foil and fold the tin foil over the quesadilla. Be sure to remove as much air as possible and that the edges are tightly folded.
- Place in the freezer for up to 3 months.
Reheating directions:
- Microwave: unwrap the tin foil and then defrost it in the microwave for a few minutes before microwaving on high for 1 – 2 minutes.
- Oven: preheat oven to 350ºF. Place frozen quesadilla in the oven fully wrapped in tin foil. Bake for 30-40 minutes or until the quesadilla is thawed and hot.
Tips & Notes
- You can use whatever vegetables you would like in this recipe.
- We used breakfast sausage, but feel free to use bacon or a plant based ground.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Made this for this week’s meal prep and had some for dinner because I’m done cooking for today. It is amazing. My kids loved it and are so excited to have it for breakfast this week!