Go Back
+ servings
Breakfast quesadillas on a plate.
4.80 from 5 votes

Make Ahead Freezer Breakfast Quesadillas

These make ahead freezer breakfast quesadillas are a delicious breakfast idea to enjoy immediately or freeze for later. Enjoy!
Prep 15 minutes
Cook 10 minutes
Fat 41
Carbs 8
Protein 38
Yield 6

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.
    Scrambled eggs in a skillet with a wooden spatula.
  • 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.
    A green skillet filled with a breakfast burrito.
  • 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.
    Quesadillas and guacamole on a yellow cutting board.

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 Facts

Calories: 557kcal | Carbohydrates: 8g | Protein: 38g | Fat: 41g | Fiber: 1g | Sugar: 2g