Skip the cereal– make this dish for tacky vegetarian Make-AheadBreakfast Quesadillas, quickly reheated to make a filling, on-the-go weekday breakfast.
Quesadillas for Breakfast?!
I am a little embarrassed to confess that I never ever had breakfast quesadillas up until about 2 years back. Sure, I had actually delighted in numerous a tacky quesadilla filled with spinach or other veggies for lunch and supper. But for breakfast, and with eggs? This was an entire brand-new principle to me!
I’ve made a couple of variations throughout these last 2 years, however this one might be my favorite. Red onion and corn are sautéed in a frying pan in addition to a couple of spices like cumin and smoked paprika, and after that blended together with rushed eggs and black beans. A bit of cheese and salsa includes the ideal ending up touch.
One of the primary factors that these are my preferred is that they are freezer-friendly. I recommend any breakfast that can be made ahead of time and simply took out whenever you require it– whether it’s for breakfast appropriate, or a fast weeknight supper.
I like to establish a sort of assembly line when making a batch, that makes the entire procedure great and simple. After they are all put together, cover them up securely in cling wrap and after that put them in a single layer on a flat pan or some other flat surface area that will suit your freezer. Once they are firm, you can move them (in the cling wrap) to a plastic freezer bag or other airtight container to keep in your freezer.
If you are making these ahead to freeze, let the egg and vegetable mix cool off to space temperature level prior to you begin putting together. This permits any steam to dissipate prior to whatever’s finished up, which will assist avoid sogginess. You can either prepare the quesadillas in a frying pan ahead of time and reheat in the microwave later on– or avoid the frying pan action, freeze, then prepare in the frying pan when you’re prepared to heat up them later on.
Enjoy whenever you would like, and with whatever garnishes are your favorites! Personally, I enjoy them with an excellent assisting of sliced up avocado and a little additional salsa.
These freezer-friendly quesadillas are filled with lots of eggs, black beans, and veggies– the ideal method to begin the day!
- PrepTime: 15 minutes
- CookTime: 20 minutes
- TotalTime: 35 minutes
- Yield: 10 quesadillas
- 2 tablespoon olive oil, divided
- 1 little red onion, diced
- 1/2 cup corn kernels, fresh or frozen
- 1/2 tsp salt, divided
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1 clove garlic, minced
- 8 big eggs
- 1 tbspmilk
- pinch of black pepper
- 1 (15 oz) can black beans, drained pipes and washed
- 10 big flour tortillas
- 1 1/2 cups cheese of option, shredded
- 1/2 cup + 2 tablespoon chunky-style salsa
- optional garnishes such as plain Greek yogurt, chunky salsa, and/or sliced avocado
- Add 1 tablespoon of olive oil to a big nonstick frying pan over medium heat. When hot, include the onion and cook, stirring sometimes, up until it begins to soften, about 2 minutes. Add the corn, 1/4 teaspoon salt, cumin, paprika and garlic and cook, stirring sometimes, up until tender, 3 to 4 minutes. Transfer to a little bowl and reserved.
- In a medium bowl, blend together the eggs, milk, staying 1/4 teaspoon salt and pepper. Set the frying pan back over medium heat. Add the staying 1 tablespoon olive oil. When hot, include the egg mix. Cook, stirring regularly, up until rushed, 3– 4 minutes. Remove from the heat.
- If the bowl of veggies has any excess juices, drain them off. Add the veggies back to the frying pan with the rushed eggs. Add black beans and blend to integrate. Taste and season with extra salt and pepper if wanted.
- Place a tortilla on your work surface area. Spoon about 1/10 th of the egg mix on half of a tortilla, leaving a little border around the edge. Top with 1/10 th of the cheese and 1 tablespoon salsa. Fold the empty half of the tortilla over the top of the filling to form a semicircle. Repeat with the staying tortillas.
- Wipe out the frying pan that you utilized for the eggs and set over medium-high heat. When hot, mist gently with an oil mister or cooking spray. Place a put together quesadilla in the pan and cook for about 5– 6 minutes, up until both sides are browned and the cheese is melted, turning as soon as midway through. Repeat this procedure with the staying quesadillas.
- Cut into triangles. Serve with optional garnishes if wanted.
If you’re making these ahead to freeze, prepare the veggies and eggs as directed above, then let them cool to space temperature level prior to continuing. Assemble the very same method as directed above however do not prepare in the frying pan. Instead, cover each put together quesadilla separately in cling wrap, then, to avoid flexing, location in a single layer on a flat pan or another flat surface area that will suit your freezer. Transfer to the freezer, freeze up until company, then move the quesadillas to a freezer bag or airtight container for saving in your freezer.
When prepared to consume, get rid of the cling wrap, then warm in the microwave for 2 to 3 minutes up until warmed through. Alternatively, let them thaw out over night in the refrigerator and after that, in the early morning, cook in a frying pan as directed above.
This post was initially released on 15 September 2014.