Description
A crispy, cheesy quesadilla that can be made ahead and frozen for quick breakfasts.
Ingredients
Scale
- 6 large flour tortillas
- 6 large eggs
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup cooked vegetables (e.g., bell peppers, onions)
- 1 tablespoon milk or water
- Salsa, sour cream, or guacamole for serving
Instructions
- Scramble the eggs on medium-low heat, adding milk or water for fluffiness.
- Layer warm eggs, shredded cheese, and cooked veggies onto a flour tortilla.
- Fold the tortilla and press gently.
- Pan-fry each quesadilla for 2–3 minutes per side until golden in a nonstick skillet.
- Cool completely before freezing to maintain texture.
- Serve with salsa, sour cream, or guacamole.
Notes
To prevent soggy quesadillas, ensure that vegetables are cooked and cooled before assembly. Flash-freeze before storing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying / Freezing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla half
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg