These Freezer-Friendly Tex Mex Breakfast Quesadillas with scrambled eggs, diced peppers and sausage are the ultimate meal prep breakfast!
I’m obsessed with these Tex-Mex breakfast quesadillas. I love making them ahead of time and knowing I’ve got a breakfast ready to grab-and-go when I need it.
Why you’ll love this recipe
- Meal Prep & Freezer-Friendly: Make a batch ahead of time and freeze for easy weekday breakfasts. Just reheat and go!
- Packed with Flavour & Protein: Scrambled eggs, sausage, peppers, and cheese give you all the Tex-Mex breakfast vibes and a high-protein breakfast you’ll look forward to.
Ingredients and substitutions
- Olive oil – swap out for any neutral cooking oil such as canola or grapeseed oil.
- Breakfast sausages – use homemade or store-bought turkey sausage to cut down on calories.
- Scrambled eggs – leave the egg out altogether or use scrambled tofu for a vegan option.
- Flour tortillas – multi-grain tortillas will also work. Unfortunately, corn tortillas will fall apart, so they won’t work for this recipe.
- Tex Mex cheese – use another cheese blend of your choice.
- Bell peppers – swap out for another veggie like mushrooms, broccoli or zucchini.
- Red onion – white onion would also be good here.
- Salt & pepper – to taste.
- Cilantro, tomato & lime wedges – these are all optional garnishes. You could also garnish your quesadillas with salsa, pico de gallo, avocado or sour cream.
If you love quesadillas, you’ve got to try my easy weeknight sheet pan quesadillas!
How to make breakfast quesadillas
- Cook the sausage.
- Scramble the eggs.
- Assemble your quesadillas.
- Cook until cheese is melted.
- Garnish and serve or freeze for later!
What do you put inside a quesadilla?
There’s really no limit to what you can put in your quesadillas! Since these are breakfast quesadillas, I would suggest sticking to breakfast-oriented foods like sausage, bacon and eggs.
I love the Tex Mex flavours that the peppers and onions bring to these quesadillas, but if you’re looking for more filling ideas, here are some options:
- Hashbrowns or shredded potatoes
- Bacon or turkey bacon
- Ham
- Pinto beans
- Black beans
- Mushrooms
- Zucchini
- Broccoli
- Monterey Jack cheese
Experiment until you find a flavour combination you love!
Frequently asked questions
What is the best melting cheese for quesadillas?
I personally like making my quesadillas with a pre-shredded Tex Mex blend – it really lends to the Tex Mex theme of this recipe. That being said, you can feel free to swap out for any shredded cheese blend of your choice. I suggest sticking with cheddar, since it adds flavour and melts really well.
Is this recipe healthy?
Depending on what toppings you add in, these breakfast quesadillas can definitely be a healthy way to start your day. If you want them to be even healthier, use multi-grain tortillas and swap out the regular cheese for a skim or vegan cheese. You also don’t need to use oil or butter to fry the quesadillas. As long as you have a non-stick pan, you should be fine.
How do you flip a quesadilla without everything falling out?
The best way to flip your breakfast quesadillas is to fold the tortilla like a book – this will ensure that everything stays inside the tortilla without any spillage. Make sure to carefully flip the quesadilla so everything stays inside. You can also place them on a sheet pan and bake them in the oven instead!
Storing and reheating
Storing: Store quesadillas in resealable bags or air tight containers and keep in the fridge for up to 4-5 days.
Reheating: Reheat in a skillet, oven or air fryer for best results. You can microwave but they may become soggy.
Freezing: You can freeze the quesadillas in between wax paper then store them in resealable freezer bags up to 3 months.
Defrosting and reheating: Defrost the quesadillas in the fridge over night and reheat or reheat from frozen in the oven (it’ll take a little longer if frozen).
More meal prep breakfasts
Freezer-Friendly Tex Mex Breakfast Quesadillas
Equipment
Ingredients
- 1 tbsp olive oil
- 6 breakfast sausages
- 4 scrambled eggs
- 6 flour tortillas
- 1 (380g) package pre-shredded tex mex cheese about 2 cups
- 1/2 each red, green and yellow bell pepper, finely diced
- 1 small red onion, finely diced
- Salt and pepper to taste
- Cilantro, tomato & lime wedges for garnish
Instructions
- Heat olive oil in a large pan over med-high heat. Cook sausage for about 6-7 minutes until cooked through. Once cooked, transfer to a paper-towel lined plate and then slice once cooled.
- Meanwhile, mix eggs together in a small bowl. Add to pan, cooking 2-3 minutes until scrambled. Remove from heat and transfer to a small bowl.
- Meanwhile, dice up peppers and onion. Top half of each tortilla with a bit of cheese, then add sliced sausages, a bit of egg and veggies. Top with more cheese, then fold over. Cook quesadillas two at a time in a large frying pan over med-low heat for about 5-7 minutes per side or until cheese is melted.
- Cut each quesadilla in half and serve. They also freeze well when placed between wax paper and stored in a large resealable plastic bag. Remove one at a time and microwave for a few minutes to serve, or reheat in the oven for a crispier tortilla.
Comments & Reviews
Pam says
I’d like to try these. Could they be heated either from the freezer or fridge, in the instant? Thanks for all the great recipes and tips!
Taylor Stinson says
Hi Pam, yes you can reheat from fridge or freezer. The oven is your best bet for freezer and I would pan fry on med-low heat from the fridge. We have storage, reheating and freezing instructions for every recipe right above the recipe card in case it’s helpful for future recipes you try 🙂
Jenny says
How do you get 3 eggs to spread across 8 tortillas? In your pictures it looks like there is a good amount of egg in each quesadilla but I don’t see how that’s possible.
Taylor Stinson says
With all the other fillings, including the sausage, there is more than enough egg per quesadilla. When you try it, you’ll see!
Rickey says
What size tortillas did you use?
Taylor Stinson says
They are the large size flour tortillas!
Jenn says
These were great! It took a long time to make it all and put it together (also because I cooked the onion and peppers a bit since I don’t enjoy raw onion) but they tasted great and I have a whole bunch in the freezer now! A bit of effort today to not have to put it any effort later!
Shireen says
hi thanks for the recipe. How many quesadillas are a serving and do you have the nutrition facts?
Taylor Stinson says
Hi Shireen – unfortunately I can’t provide nutrition facts on my older recipes. An app like My fitness pal or Livestrong can help you calculate the nutritional info. I would say two quesadilla triangles would be a serving (this recipe makes 12 triangles). Hope that helps!
Leslie Steffes says
These breakfast quesadillas are awesome! Freezing the “leftovers” is such a convenience. Thank you for this flavorful, colorful, fantastic breakfast idea/recipe!!