Freezer-Friendly Tex Mex Breakfast Quesadillas
These Freezer-Friendly Tex Mex Breakfast Quesadillas with scrambled eggs, diced peppers and sausage are the ultimate meal prep breakfast!
Servings: 6 servings
- 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.
Make sure to dice up the toppings so they’re extra small.
Don’t overload the tortillas or your quesadillas will fall apart.
Store the leftovers in the fridge for 4-5 days. Reheat in the microwave, in the oven for 5-10 minutes at 375° F or in a pan on the stovetop.
Freeze these quesadillas for up to 3 months. Reheat in the microwave for 4-5 minutes or in the oven for 12-15 minutes at 375° F.
Calories: 408kcal | Carbohydrates: 19g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 689mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1489IU | Vitamin C: 40mg | Calcium: 335mg | Iron: 2mg