Make-Ahead Breakfast Quesadillas with Cheese, Spinach and White Beans

Yield: 8 Quesadillas

Recipe From Erin Clarke/Well Plated

Husband-Tested In Alice’s Kitchen

Spend a little time on the weekend making these freezer-friendly and filling quesadillas.  They are easy to make and perfect for a quick, healthful breakfast on busy weekdays.  Serve them with fresh tomatoes, avocados or your favorite salsa. 

10 large eggs

1 Tablespoon milk

½ teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon black pepper

½ Tablespoon extra-virgin olive oil

5 cups lightly packed fresh spinach, roughly torn or chopped (about 4 ounces)

1 (15-ounce) can beans, such as cannellini, Great Northern, rinsed and drained

1½ cups freshly grated cheese, such as cheddar, Swiss, mozzarella (about 5 ounces)

8 medium whole-wheat tortillas or lavash (taco size, about 7 inches)

In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.

Add the olive oil to a large nonstick skillet over medium heat until it is hot and shimmers. Swirl to coat the pan, and then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute. Add the beans, reduce the heat to medium low, and then carefully pour in the eggs. With a rubber spatula, cook the eggs low and slow, using the spatula to move them around the pan often. Continue cooking until the eggs are scrambled and just set, about 5 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat. (If freezing the quesadillas, let the filling cool completely.)

To assemble the quesadillas: Sprinkle a tortilla with one-eighth of the shredded cheese, leaving a small border all the way around the edge. Spoon one-eighth of the egg mixture on top, and then fold the tortilla in half. Repeat with the remaining tortillas.

To Cook Immediately: Carefully wipe out the skillet. Increase the heat to medium and lightly coat the skillet with nonstick spray.  Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm. You can also store the egg filling separately in the refrigerator for up to 3 days, and then assemble the quesadillas just before cooking. Do not store assembled quesadillas in the refrigerator because the tortillas will become mushy.

To Freeze: Let the egg filling cool completely to room temperature. Once cooled, form the quesadillas as directed above, then wrap each assembled quesadilla individually in plastic wrap. Arrange the quesadillas in a single layer on a baking sheet or similar flat surface that will fit in your freezer. Place the sheet in the freezer until the quesadillas are firm, and then transfer them to a freezer bag or airtight container. Freeze for up to 2 months. (I placed the quesadillas in a large freezer bag, separating them with squares of parchment paper.)

To Cook From Frozen: Remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.

Making time on the weekend to prep these ahead assembly-style,
will make your weekday breakfasts go quick.

Nutrition Information

Serving Size: 1 quesadilla Amount Per Serving: Calories: 331 Calories; Total Fat: 15g; Saturated Fat: 7g; Cholesterol: 251mg; Sodium: 477mg; Carbohydrates: 33g; Fiber: 6g; Sugar: 3g; Protein: 20g