Name: Vegetarian Breakfast Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon butter, unsalted (or vegetable oil); 1 small onion, diced; 1 medium green pepper, diced; 4-5 white or brown mushrooms, diced; 9 large eggs; 2 tablespoons milk; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 6 (10-inch) flour tortillas; 1 1/2 cups white cheddar cheese, shredded (or cheese of your choice); non-stick cooking spray

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These Vegetarian Breakfast Quesadillas are quick and easy to make, loaded with eggs and veggies, and so flavorful. The best part? They are perfect for meal prep because they can be made ahead of time, freezer-friendly, and reheat well.

Plus, they are completely customizable with your favorite veggies or you can even add meat. This kid-friendly breakfast can be served any time of the day because why not?

Vegetarian Breakfast Quesadillas are quick and easy to make, loaded with eggs and veggies, and flavorful. Perfect for meal prep and freezer-friendly too. | aheadofthyme.com

Why You’ll Love These Vegetarian Breakfast Quesadillas

It’s completely vegetarian with the best combination of ingredients. These breakfast quesadillas are stuffed with eggs, onions, green peppers, and mushrooms and topped with sharp white cheddar. These are basically my favourite ingredients to put in an omelette, but when wrapped up in a tortilla and grilled to crispy perfection, we enter breakfast heaven.
Quesadillas are easy to make at home. It is so easy and convenient to make homemade quesadillas and they just taste so much better than the frozen aisle food. And these breakfast quesadillas come together in under 30 minutes, including prep!
It’s great for meal prep and freezes really well. My favorite thing about this recipe is that it tastes amazing fresh, but it is just as good in a month, or 2, or 3. These breakfast quesadillas freeze so well. So say good-bye to processed, pre-packed breakfast meals from the freezer aisle. By making your own freezer-friendly food, you know exactly what you are putting in your body.
Make a big batch for later. When I prepare these egg quesadillas, I usually end up devouring a 1 or 2 quesadillas immediately because once you a try a bite, you just want more. And, the veggies smell amazing during the cooking process that it is kind of impossible not to sample some. So, I actually end up doubling this recipe so that I have a big batch to store and keep in the fridge or freezer.

Ingredient Notes

To make this easy freezer-friendly Vegetarian Breakfast Quesadillas, you will need the following ingredients (full measurements in recipe card below):

butter - for sautéing the vegetables. You can also substitute with your choice of vegetable oil for a healthier alternative.
vegetables - we used onions and green pepper. You can also throw in any other veggies that you like. Try red peppers, tomatoes, spinach, or jalapeños.
mushrooms - feel free to use white or brown mushrooms.
eggs - we try to incorporate eggs into our diet because they are an excellent source of vitamins, minerals and protein. In fact, eating eggs is good for your bones, teeth, skin, and eyes.
milk
salt and pepper
flour tortillas - I recommend 8-inch or 10-inch flour tortillas for these quesadillas.
white cheddar cheese - or substitute with a melty cheese of your choice such as Monterey Jack, yellow cheddar, mozzarella, or a Tex Mex cheese blend.
non-stick cooking spray - for cooking the quesadillas.

You will also need measuring cups and spoons, large skillet or griddle, and mixing bowl.

How to Make the Best Breakfast Quesadillas

Sauté vegetables. Melt butter in a large skillet over medium-heat heat. Add onions and cook until soft and translucent, approximately 5 minutes. Add green peppers and mushrooms and cook for 4-5 more minutes, until slightly tender.

Add eggs. Meanwhile, in a large mixing bowl, whisk together eggs, milk, salt, and pepper until completely mixed and slightly frothy. Add the egg mixture to the skillet and cook until eggs are scrambled and cooked through, approximately 2-3 minutes. Remove from heat and set aside.

Assemble quesadillas. Divide the egg filling evenly amongst the tortillas in an even layer on half of each tortilla. Sprinkle cheese on top, then fold the tortilla over to seal.

Cook. Heat a large griddle or skillet over medium-high heat. Coat with non-stick spray and cook quesadillas until browned, about 2 to 3 minutes on each side. Repeat until all quesadillas are cooked.
Serve. Slice into wedges and serve immediately, or wrap in aluminum foil and store for later.

Breakfast Quesadilla Variations

One of the best things about these breakfast quesadillas is that it’s completely customizable! Throw in any veggies you want, switch up the cheese, or even add in some cooked meat. Some ingredients we like to add are:

Bacon
Sausage
Spinach and feta
Black beans
Chorizo and potatoes
Ham and tomatoes

Storing and Reheating Quesadillas

How to store: Wrap the unsliced cooked quesadillas separately in aluminum foil and store them in the refrigerator for up to 3 days.
How to reheat: Preheat oven or toaster oven to 325°F. Remove foil and heat until warmed, approximately 20 minutes if refrigerated. You can also reheat by heating a non-stick pan to medium heat and grilling on each side for 2-4 minutes until warm and crispy.
How to freeze quesadillas: Wrap unsliced cooked quesadillas separately in aluminum foil and place in freezer bags. Freeze for up to 3 months for an easy breakfast on another day.
How to reheat from frozen: Preheat oven or toaster oven to 325°F. Remove foil and heat until warmed, approximately 30 minutes from frozen.

How to Serve

You can serve vegetarian breakfast quesadillas as is or with your favorite Mexican toppings, including:

More Mexican Inspired Recipes

Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.