Easy Breakfast Quesadillas
Breakfast Quesadillas are so easy, versatile and perfect for meal prep!
These super easy breakfast quesadillas are my new favorite breakfast! This recipe is for cheesy egg and black bean quesadillas but the flavor combos are endless. Feel free to experiment with what you like! These also freeze and reheat beautifully making them perfect for meal prep. Let’s make them!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
We see breakfast burritos everywhere, and for good reason… they are delicious! But let’s not forget that eggs are also great in quesadillas which are basically flat burritos when you add more than just cheese, right? Therefore, breakfast quesadillas are a very good idea! I love this recipe because it’s easy to multiply for more people or just to freeze and save for reheating later. Your future self will thank you, I promise!
Ingredients
Breakfast Quesadillas
- Your favorite jarred salsa (I used Trader Joe’s Salsa Autentica)
- Black beans
- Eggs
- Grated cheddar or Mexican cheese blend
- Wheat tortillas (you can use regular flour tortillas if you like)
- Butter
How to make breakfast quesadillas
First, combine (drained & rinsed) black beans with your salsa.
Then, prepare to scramble your eggs: heat butter in a non-stick skillet over medium heat and whisk eggs thoroughly in a mixing bowl.
Once the butter is melted and starting to sizzle a little, pour in the eggs. Use a rubber spatula to continually draw cooked egg to the center of the pan and remove from heat right before they set. The eggs will finish cooking in the quesadillas.
Now it’s time to assemble and cook! Heat a griddle or a large non-stick pan. I heated my griddle (affiliate link) to about 375F. If you’re cooking on the stove, go with slightly higher than medium heat.
Place tortillas on your griddle, then sprinkle with cheese. Top with bean/salsa mixture. Next goes eggs and then a little more cheese so everything sticks together. Top with another tortilla and cook until bottom layer of cheese is melted.
Now, how to flip that quesadilla? My best advice is: use a large spatula or two small ones and just flip fast with confidence. A few beans may fall out but that’s ok!
Cook on the other side until all cheese is melted and tortillas are slightly browned.
Toppings
These are so good with an avocado cream sauce that I will be posting a recipe for soon! Until then, just straight diced avocado or guacamole are also great!
Other ideas:
- Hot sauce or more salsa
- Fresh cilantro
- Sour cream
How to make ahead and freeze
This recipe will make 4 quesadillas. If you don’t have that many to feed, I recommend still making the entire batch and freezing some for later.
To freeze for later: just slice the quesadillas after cooking, either in half or into quarters. Then arrange slices on a parchment-lined baking sheet.
Then place the baking sheet in the freezer for 2 hours until frozen.
Stack quesadillas in a large ziploc freezer bag or other freezer safe container.
Reheating instructions
To reheat your breakfast quesadilla from frozen, preheat oven to 400F.
Wrap quesadillas in foil (if heating more than one, wrap each individually in foil) and place on a baking sheet in the oven for 20-25 minutes or until heated through.
Tried this recipe?
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More breakfast recipes
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PrintBreakfast Quesadillas
Breakfast Quesadillas are so easy, versatile and perfect for meal prep!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast
- Cuisine: American, Mexican
Ingredients
- 1 14 oz can black beans (rinsed and drained)
- 1 cup salsa
- 8 large eggs
- 3 – 4 cups shredded cheddar cheese or Mexican cheese blend
- 8 whole wheat tortillas
- 2 tbsp butter (plus more for greasing pan/griddle)
Instructions
- Combine (rinsed and drained) beans and salsa in a bowl and set aside.
- Heat 2 tbsp of butter in a large non-stick skillet over medium heat.
- Whisk eggs in a bowl until blended. Once butter is melted and starting to sizzle a little, pour eggs into skillet.
- Use a rubber spatula to gently pull the eggs toward the center of the pan until eggs are almost set, remove from heat and set aside.
- Heat electric griddle to 375F then grease the griddle lightly with butter.
- Place as many tortillas as can fit (you may need to do two batches depending on the size of your griddle) on the griddle, then top with cheese. Top each with bean/salsa mixture, then some scrambled eggs, then more cheese. Top with another tortilla and press down with a large spatula.
- Cook for 3-5 minutes, until bottom later of cheese is melting and the tortilla is beginning to brown. Use a large spatula to quickly flip the quesadilla. Cook for another 3-5 minutes.
- Remove from heat and enjoy immediately or freeze to save for later.
Freezing instructions
- After removing tortillas from the heat, allow them to cool completely before slicing into halves or quarters.
- Then arrange on a parchment-lined baking sheet and place in the freezer for about 2 hours, until mostly frozen through. Then stack the tortillas in a large freezer bag or other freezer-safe container and store for up 4-6 months.
Reheating
- To heat a quesadilla: preheat oven to 400F and wrap the quesadilla in foil. Then place straight on oven rack.
- Cook for 20-25 minutes, until heated through.
