Comfort food comes in different forms for different people. For example, my husband, who is Latino, turns to scrambled eggs and tortillas when he has a hankering for a Sunday breakfast or a late-night snack. You really can’t knock that idea, but you could take it even further in the form of breakfast quesadillas!
What Is a Breakfast Quesadilla?
These quesadillas are what I would call ‘bonus’ quesadillas: they’re not only cheesy but have a bonus bump of protein with scrambled eggs and black beans. Mild green chiles add lots of flavor, and if you are feeling spicy in the morning, add jalapeños and cilantro to the mix. On top of that, they are vegetarian, so if you are cutting your meat consumption these days, you’ll love these.
They are especially handy if you want a quick protein breakfast before heading out the door in the morning. But in our house, we might have them for a snack by themselves or with a bowl of soup or a salad for an easy supper. Any way you cut it, these make an easy meal, morning, noon, or night!
How to Make Breakfast Quesadillas
As the name implies (if you know a little Spanish) quesadillas are ‘little cheesy things.’ Cheese is folded and melted inside a tortilla and then cut into wedges.
But a breakfast quesadilla is so much more! Here's how to make them:
- Scramble some eggs.
- Add beans, onions, canned green chiles to the pan.
- Spoon some on one side of a tortilla and top it with your favorite cheese.
- Fold it and cook it in a skillet until the cheese melts and the outside is nice and crispy.
This adds up to a kind of Mexican version of a breakfast sandwich. Easy and tasty!
The Best Tortillas for Quesadillas
In this recipe I use large flour tortillas like these, you can just use the best ones available in your market.
You could also substitute corn or whole wheat tortillas if that’s your preference. Corn tortillas are usually smaller than the large flour ones, so you will just have to eyeball the amount of filling and cheese you use.
The Best Cheese for Quesadillas
This recipe is so flexible you can really use almost any good melting cheese. If you like your quesadillas extra-cheesy, just pile it on.
These are some of my favorites:
- Sharp cheddar
- Monterey jack
Ways to Adapt This Recipe
You can easily adjust this recipe to your taste: Use just about any beans you have on hand (kidney beans, chickpeas, white beans), add cooked sausage or bacon, or vary the cheese.
Craving more vegetables? Add some cooked greens or chopped, cooked cauliflower or broccoli. Try not to overfill them in order to keep the ingredients inside. Just eyeball the filling—consider the recipe as a guideline. Use your best judgment. Anything goes!
Make Ahead and Freeze
Here comes the beauty part: You can make a batch of quesadillas and freeze them!
After making the egg filling, simply fill the tortillas, add the cheese and fold them in half. Since some brands of tortillas are stiff right out of the package it helps to heat them in the microwave to make them pliable and fold them before they cool too much.
To do this: Stack them on a plate, cover with a paper towel or waxed paper, and microwave for 30 to 40 seconds, or until they are pliable and easy to fold in half.
Once filled, cut each folded tortilla in half, place them in a single layer on a baking sheet, and place the baking sheet in the freezer. When they are frozen, transfer them to a zip-top bag, stacking the quesadilla between small pieces of parchment or waxed paper. They will keep for about two months.
How to Reheat Frozen Quesadillas
Remove them from the freezer and microwave for about two minutes, until they are mostly defrosted. Cook them over medium heat in a lightly oiled skillet for about one and a half minutes on each side to crisp the outside.
Breakfast in minutes, next to no cleanup, you can’t argue with that!
More Quesadilla Recipes
- Quesadilla Pie
- Shrimp Quesadillas
- Easy Avocado and Black Bean Quesadillas
- Sweet Corn and Goat Cheese Quesadillas
- Squash Blossom Quesadillas
- Cheese Quesadilla
Breakfast Quesadilla with Black Beans and Eggs
- 2 teaspoons butter
- 1/4 cup chopped red onion
- 6 large eggs, beaten in a bowl
- 1/8 teaspoon salt, or to taste
- Pinch black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can chopped mild green chiles, drained
- 1/2 cup cilantro leaves
- 6 (9-inch) flour tortillas
- Pickled jalapeño peppers from a jar (optional)
- 1 1/2 cups grated sharp cheddar or Monterey jack cheese, or more, to taste
- Vegetable oil, to reheat the quesadillas
- To serve:
Scramble the eggs:
In a nonstick skillet over medium heat, melt the butter. Add the onion and cook, stirring, for 30 to 40 seconds (just to soften them). Add the eggs, salt, and pepper, and cook and stir until they are set to your preference. Remove the pan from the heat.
Make the filling:
Stir the beans, mild green chiles, and cilantro into the eggs in the pan.
Assemble the quesadillas:
On one-half of each tortilla, spread about 1/2 cup of the filling. Top with a few jalapeno slices (if using) and 1/4 cup cheese. Fold and press together to flatten them.
Cook the quesadillas:
Spray or brush a skillet with vegetable oil, then place the skillet over medium heat. Cook the quesadillas for 1 to 2 minutes on each side, or until the cheese melts and the tortillas are lightly browned and crisp on the outside.
You can either cook all of the quesadillas, cool them, cut them in half then freeze them. Or just cook what you want to eat right now, and freeze the rest, uncooked for later (this just saves you a little cooking and cooling time now).
Enjoy with salsa, if you like.
TO FREEZE: Line a baking sheet that will fit in your freezer with parchment paper or waxed paper. Spread as many assembled quesadillas as will fit on the baking sheet, top with a layer of paper, and add a second layer.
Cover loosely with plastic wrap, and freeze until firm, about 3 hours. Transfer the frozen quesadillas to plastic freezer bags, stacking them between small pieces of parchment or waxed paper. Store for up to 2 months.
TO REHEAT: Remove as many quesadillas as you like from the freezer. Spread on a microwave-safe plate and microwave for 2 minutes to partially defrost them. At this point, the tortillas can be a little soggy, but that can be remedied. Just follow the "Cook the Quesadilla" instructions in step 4.