Freezer-Friendly Tex Mex Breakfast Quesadillas
These Freezer-Friendly Tex Mex Breakfast Quesadillas with scrambled eggs, diced peppers, red onion and sausage are the ultimate weekday breakfast – throw one in the microwave and enjoy on-the-go!
This post is sponsored by Johnsonville. Thanks so much for supporting the brands I love and use – they help keep my blog up and running! The opinions expressed in this post are my own and not those of Johnsonville Canada.
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. Just give me coffee, and let me go about my day.
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.
Yaaaaaasssss!
Let me just tell you how amazing these Freezer-Friendly Tex Mex Breakfast Quesadillas really are.
They're stuffed with scrambled eggs, tons of peppers and onions for that Mexican-inspired flavour, a little bit of cheese, and some sliced up Johnsonville breakfast sausages. Really, you couldn't ask for a more delicious first-meal-of-the-day.
Take one or two out of the freezer and pack them in your lunch box. Take 'em out and pop 'em in the microwave for a couple minutes. BOOM! Breakfast is served in a flash, and you basically didn't even have to do anything. Now prepare yourself for some serious jealousy.
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.
Yes, I know how ridiculous it sounds, but there really is a secret to making the perfect quesadillas, breakfast-style or not.
First, you want to make sure to chop up the toppings inside 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!
While I primarily use this recipe for meal prep, I also find these Freezer-Friendly Tex Mex Breakfast Quesadillas work equally well for a big crowd-pleasing brunch. They're relatively quick and easy to make without too many ingredients and different steps involved, and they refridgerate and reheat in the oven well even as leftovers so you can always make them ahead for a potluck or brunch party.
I just love anything that makes my life easier, and I'm really starting to get into the whole make-ahead breakfast thing for that reason.
Will you be making these Freezer-Friendly Tex Mex Breakfast Quesadillas?
I can't stand how delicious these are!???All you need is an hour or so on a weekend and you're on your way to grab-and-go quesadillas for the whole work week. Sounds like a win-win to me!
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
Freezer-Friendly Tex Mex Breakfast Quesadillas
Ingredients
- 1 tbsp olive oil
- 1 package Johnsonville breakfast sausages
- 3 scrambled eggs
- 6-8 flour tortillas
- 1 package 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 up one 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.
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!!
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!