Make-Ahead Breakfast Quesadillas Recipe

Flour tortillas: Soft and pliable, these are the base for your quesadillas.

Beaten eggs: Provides protein and a fluffy texture to the filling.

Shredded cheese: Melts beautifully, adding a creamy and savory element.

Bell pepper: Adds a sweet and crunchy texture.

Small onion: Offers a mild, aromatic flavor.

Butter: Used for cooking the vegetables and adding richness.

Salt and pepper: Essential seasonings to enhance the overall taste.

When cooking the bell pepper and onion in the skillet, make sure to dice them finely and cook them until they are just starting to caramelize. This will enhance their natural sweetness and add a depth of flavor to your scrambled eggs. Additionally, when folding the tortillas over the filling, press down gently to ensure the cheese adheres to the eggs, creating a cohesive filling that won't fall apart when you cut the quesadillas into wedges.

• large flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer more fiber and nutrients.

• large flour tortillas - Substitute with corn tortillas: Corn tortillas are gluten-free and have a distinct flavor.

• beaten eggs - Substitute with egg whites: Egg whites are lower in cholesterol and fat.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a great vegan alternative that mimics the texture of eggs.

• cheddar or your choice shredded cheese - Substitute with mozzarella cheese: Mozzarella has a milder flavor and melts well.

• cheddar or your choice shredded cheese - Substitute with vegan cheese: Vegan cheese is a dairy-free option for those with lactose intolerance or dietary preferences.

• diced bell pepper - Substitute with diced zucchini: Zucchini provides a similar texture and a mild flavor.

• diced bell pepper - Substitute with diced tomatoes: Tomatoes add a juicy texture and a slightly tangy flavor.

• diced small onion - Substitute with green onions: Green onions offer a milder taste and a bit of color.

• diced small onion - Substitute with shallots: Shallots have a sweeter and more delicate flavor compared to regular onions.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a distinct flavor.

• butter - Substitute with coconut oil: Coconut oil provides a unique flavor and is a good alternative for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce adds umami and can reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Wrap each quesadilla individually in aluminum foil or plastic wrap. This helps maintain freshness and makes it easy to grab a single serving.
• Place the wrapped quesadillas in an airtight container or a zip-top freezer bag. If using a bag, try to remove as much air as possible before sealing.
• Label the container or bag with the date. Breakfast quesadillas can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• To reheat from the refrigerator, unwrap the quesadilla and place it on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through.
• For a crispier texture, reheat in a skillet over medium heat for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
• To reheat from frozen, unwrap the quesadilla and place it on a microwave-safe plate. Microwave on high for 2-3 minutes, flipping halfway through, or until heated through.
• Alternatively, reheat frozen quesadillas in a skillet over low heat for 4-5 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
• For oven reheating, preheat the oven to 350°F (175°C). Place the quesadillas on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each quesadilla in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the tortilla is crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown. You can cover the skillet with a lid to help the cheese melt more evenly.

• Microwave Method: Place the quesadilla on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on high for about 1-2 minutes, or until the cheese is melted and the quesadilla is heated through. Note that this method may not keep the tortilla as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quesadilla directly on the rack or on a baking sheet. Heat for about 5-7 minutes, or until the cheese is melted and the tortilla is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quesadilla in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the cheese is melted and the tortilla is crispy.

• Skillet: Used for cooking the diced bell pepper and onion, and later for scrambling the eggs.

• Spatula: Essential for stirring the vegetables and scrambling the eggs.

• Mixing bowl: Needed for beating the eggs before pouring them into the skillet.

• Whisk: Useful for beating the eggs to ensure they are well mixed.

• Knife: Required for dicing the bell pepper and onion.

• Cutting board: Provides a safe surface for dicing the vegetables.

• Measuring cup: Used to measure the shredded cheese.

• Tablespoon: Needed for measuring the butter.

• Tortilla warmer: Optional, but helpful for keeping the tortillas warm and pliable.

• Foil: Used for wrapping the quesadillas if you plan to refrigerate them.

• Plate: For laying out the tortillas and assembling the quesadillas.

• Knife: For cutting the quesadillas into wedges after cooking.

• Stove: Necessary for heating the skillet and cooking the quesadillas.

• Tongs: Useful for flipping the quesadillas in the skillet.

Prepare the filling: Cook the bell pepper and onion the night before and store them in the fridge.

Batch cook: Scramble all the eggs at once and refrigerate them for quick assembly.

Pre-shred cheese: Buy pre-shredded cheese or shred it in advance to save time.

Assemble ahead: Prepare the quesadillas the night before and store them in the fridge, ready to be cooked in the morning.

Use foil: Wrap the quesadillas in foil for easy reheating and minimal cleanup.