These Freezer-Friendly Tex Mex Breakfast Quesadillas with scrambled eggs, diced peppers and sausage are the ultimate meal prep breakfast!
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.
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
- Pinto beans
- Black beans
- Monterey Jack cheese
Experiment until you find a flavour combination you love!
Frequently Asked Questions
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 melts really well.
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.
The best way to flip your breakfast quesadillas without the toppings falling apart 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 the tortillas.
Storing and reheating
To refrigerate, simply store individual triangles in Ziploc bags or glass meal prep containers for 4 to 5 days. You can reheat in the microwave for a couple of minutes, in the oven for 5-10 minutes at 375° Fahrenheit or in a pan on the stovetop. The oven and stovetop methods are your best bet, as reheating them in the microwave will cause them to get a bit soggy.
Freezing this recipe
I recommend freezing these breakfast quesadillas since you will have 16 servings! You can freeze the quesadillas in between wax paper then store them in Ziploc freezer bags up to 3 months. To reheat from frozen, simply pull one serving out and microwave for 4-5 minutes or reheat them for 12-15 minutes at 375° Fahrenheit.
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More meal prep breakfast recipes
- Baked Eggs 5 Ways
- Freezer Breakfast Burritos
- Sausage Hashbrown Breakfast Casserole
- Breakfast Bowls
- Microwave Omelette
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these quesadillas into a meal on the go.
- Freeze these them in Ziploc freezer bags up to 3 months to prevent freezer burn.
Freezer-Friendly Tex Mex Breakfast Quesadillas
- 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
- 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.