These Freezer-Friendly Tex Mex Breakfast Quesadillas with scrambled eggs, diced peppers, red onion and sausage are the ultimate meal prep breakfast!
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INGREDIENTS IN BREAKFAST QUESADILLAS
Ahhh breakfast. How we have a love-hate relationship.
Part of me can't be bothered to make anything for myself in the morning, especially as I'm first waking up.
But come 9 or 10am, my stomach starts grumbling with the most ferocious intensity and it becomes painfully obvious that I *HAVE* to eat something, and I have to eat something quick. The solution? Freezer-friendly, on-the-go breakfasts that you can eat AT WORK.
Hello Tex Mex Breakfast Quesadillas! Here's what you need to make them:
- breakfast sausages
- scrambled eggs
- flour tortillas
- shredded cheese
- red, green and yellow bell pepper
- red onion
- Cilantro, tomato & lime wedges for garnish
HOW TO MAKE BREAKFAST QUESADILLAS
These breakfast quesadillas are so easy to make – the hardest part is waiting for them to cook in the frying pan! Here's how to make them below:
- Cook sausage over med-high heat, then slice once cooled.
- Mix together eggs in a small bowl, then scramble in the same pan. Set aside.
- Top half of each tortilla with a bit of cheese, then add sliced sausages, a bit of egg, bell peppers & onions. 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, or freeze up to 3 months. Freezing and reheating instructions are below!
INGREDIENT SUBSTITUTIONS
You can make a number of sub ins to these breakfast quesadillas – here's what I would suggest below.
Sausage – You can use turkey breakfast sausage instead if you want to save some calories. You can also fry up some ground turkey or chicken that has been seasoned with 1 tbsp fennel seeds, 1 tsp paprika, 1 tsp onion powder & 1/2 tsp salt and pepper (that's the best homemade sausage!) You can also use bacon/turkey bacon instead of sausage.
Egg – You can leave the egg out altogether if you'd prefer, or you can use scrambled tofu to make it vegan and still add protein.
Veggies – Choose whatever veggies you'd like here! I prefer bell peppers and onions, but you can use mushrooms, broccoli, zucchini…any veggie will work!
Cheese – You can use vegan cheese and leave out the animal proteins to make these quesadillas vegan, and you can use other blends of cheese other than shredded tex mex. I do recommend cheddar though!
Tortillas – Feel free to use multi-grain tortillas here – unfortunately corn tortillas just won't hold up as good.
REFRIGERATING AND REHEATING
To refrigerate, simply store individual triangle in Ziploc bags or glass meal prep containers. You can reheat in the microwave for a couple minutes, or crisp your quesadilla right back up by reheating in a 375 F oven for 5-10 minutes, or fry up on the stovetop. They will get a tiny bit soggy in the microwave, but the flavour will still be there. They should last in the fridge 4-5 days.
FREEZING AND REHEATING
I recommend freezing these breakfast quesadillas since you will have 16 servings! You can freeze in between wax paper then store in Ziploc freezer bags up to 3 months. To reheat, simply pull one serving out and microwave for 4-5 minutes. You can also reheat at 375 F for 12-15 minutes.
MORE TIPS & TRICKS
There are a few things you should know about these Freezer-Friendly Tex Mex Breakfast Quesadillas that will really take them to the next level.
First, you want to make sure to chop up the toppings so they're extra small. I take a giant chef's knife and mince the bell peppers and red onion together, which brings out sort of a juicy flavour from the peppers when added to each quesadilla and it spreads the flavours out more from there.
Second, you want to use one tortilla per two quesdilla triangles. Sprinkle a little tiny bit of cheese on one half (you don't need much!) and then load each quesadilla up with just a few toppings. Don't pile them too high or you'll risk cooking them so long they will burn. Top with another little handful of cheese again, and fold the tortilla over.
Cook them two at a time in a large frying pan. I don't use butter or olive oil or anything and I find they turn out fine. Folding the tortilla over causes the fillings to stay inside more evenly without risk of a mess so as long as you're using a non-stick pan you should be fine.
Cook for 5-10 minutes per side and cut each tortilla in half et voila! Breakfast to go!
MORE MEAL PREP BREAKFAST
If you love these freezer breakfast burritos and want to meal prep more breakfasts ahead of time, I encourage you to check out these recipes! They are also great to make ahead of time and you can grab them out of the fridge on your way to work too!
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
MEAL PREP CHALLENGE
If you'd like some more help with meal planning, then you'll love my free 5-day meal prep challenge! It's basically a free course that will teach you how to meal prep and cook healthy meals at home with some PDF bonus materials. Sign up for free below:
Freezer-Friendly Tex Mex Breakfast Quesadillas
Ingredients
- 1 tbsp olive oil
- 1 package breakfast sausages
- 3 scrambled eggs
- 8 flour tortillas
- 2 cups pre-shredded tex mex cheese
- 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 according to package directions. Once cooked, transfer to a paper-towel lined plate and then slice once cooled.
- Meanwhile, mix together eggs 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 until fine. 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.
Nutrition
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!!