Easy Breakfast Quesadillas

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!

• 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

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.

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

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.

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.

If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.

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