Can I make breakfast quesadillas ahead of time and freeze them?

To freeze: Cook your fillings and let them cool completely to prevent sogginess. Assemble the quesadillas, wrap them individually in plastic wrap or foil, and place them in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. For best results: Assemble the quesadillas but do not cook them before freezing. This way, they will cook up fresh when you are ready to eat them.

What is the best way to reheat a breakfast quesadilla?

Stovetop (recommended): Place the quesadilla in a dry skillet over medium heat and cook for 1–2 minutes per side until the tortilla is golden and the cheese is melted. Cover the pan to help the cheese melt faster. Oven or toaster oven: Preheat to 350°F (175°C). Place the quesadilla on a baking sheet and bake for 5–8 minutes until the cheese is melted and the tortilla is crispy. Microwave: Quick but can make the tortilla little soggy. Microwave for 30 seconds to 1 minute until the cheese melts.

Breakfast Quesadilla with Refried Beans & Eggs

Healthy Breakfast Quesadilla (with Beans and Eggs)

A piece of breakfast quesadilla with guacamole on top.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This healthy breakfast quesadilla with refried beans and eggs is quick, nourishing, and perfect for busy mornings. Freezer-friendly, easy to customize, and always satisfying.

Author: George
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3 quesadillas 1x
Category: Breakfast/brunch
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

3 large burrito size flour tortillas
1 cup refried beans (I like to use homemade)
3 eggs
2 tablespoons butter
Salt and pepper to taste
1 and 1/2 cup Mexican blend shredded cheese
Sour cream, guacamole, and/or hot sauce, for serving

Cook Mode Prevent your screen from going dark

Instructions

On a large size non-stick skillet, melt 1 tablespoon of butter and scramble 3 eggs. Season with salt and pepper. Set the eggs aside. We will use the same pan to cook the quesadilla.
Make a halfway cut on large flour tortillas from the center to the edge (cut a line from the center of the tortilla to the bottom edge). Gently fold the tortilla in 3 so it will leave folding marks to guide us where to put the fillings.
On the first area (the left side from the cut), spread 1/3 cup of refried beans evenly. Add the scrambled egg on top. Press gently on the eggs so they will stick to the refried bean.
On the rest of the area (2/3 of the tortilla), spread 1/2 cup of the cheese evenly.
Lift the side with the beans and eggs and fold it towards the second area. And fold once more to make the 3 layers.
Set it aside and repeat with the rest of the tortillas to make 3 quesadillas.
Heat the pan with 1/3 tablespoon of butter on medium heat. Add the assembled quesadilla to the pan. Cook until it is golden brown, about 2 to 4 minutes. Carefully flip the quesadilla and cook the other side for a couple more minutes.
Serve with sour cream, guacamole, and/or hot sauce.

Notes

Freezing: Assemble quesadillas and let fillings cool completely before wrapping individually in foil or plastic wrap. Store in a freezer-safe bag for up to 3 months. For best results, freeze before cooking so they crisp up fresh when reheated.
Reheating: For the crispiest results, reheat on the stovetop in a dry skillet over medium heat. You can also reheat in a toaster oven or oven at 350°F (175°C) for 5–8 minutes. Microwave for convenience, then finish in a skillet if you want to crisp the tortilla.
Tortilla tip: If your tortilla is cold, microwave it for 10–15 seconds before folding. This prevents cracking and makes it easier to handle.
Filling balance: Keep layers even and avoid overfilling so the quesadilla holds together well.

Find it online: https://www.myeclecticbites.com/breakfast-quesadilla/