This post has been sponsored by Egg Farmers of Canada, but the recipe and opinions are my own.
Did you know that it’s World Egg Day on Friday, October 12? Join me on this global celebration as I celebrate with my hubby by eating eggs, obviously! And to make things even easier, I am preparing make-ahead, freezer-friendly vegetarian breakfast quesadillas, which means that you can make these days in advance and simply reheat and enjoy for breakfast on any day, especially those days when you are crunched for time… aka. every weekday morning! How’s that for meal prep? 🙂
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 quesadilla and grilled to crispy perfection, I find myself in breakfast heaven.
And what is amazing about this recipe? It tastes amazing as is, but is also just as good in a month, or 2, or 3. That’s right, these freeze amazingly well. So, long gone are the days where you need to buy processed, pre-packed breakfast meals from the freezer aisle in the grocery store. Who knows what’s really in that stuff or how it has been prepared. By making your own freezer-friendly food, you know exactly what you are putting in your body. And, why not? It is so easy and convenient to make and they just taste so much better than that frozen aisle food. I don’t know about you, but it gives me a lot more satisfaction knowing that I made this.
And in record time too! These quesadillas come together in under 30 minutes, including prep.
I try to incorporate eggs into my diet almost daily because they are an excellent source of vitamins, minerals and protein. In fact, eating eggs is good for your bones, teeth, skin, and eyes. Plus, we are so lucky in Canada that Canadian egg farmers take great pride in providing outstanding care for their hens and producing high-quality eggs for us to consume. They all follow the same National Animal Care and food-safety programs, which means that their hens are always well-cared for and we get local eggs that are always fresh and clean.
Eggs are also produced in every province and territory in Canada by over 1,000 different farm families, so you know that the eggs you are purchasing in Canada comes from a local farmer. Since they are local, it also means that on average, fresh eggs travel from the farm to the grocery store in less than a week. Now that’s the kind of eggs that I want in my meals!
Storing and Reheating the Quesadillas
When I prepare these, I usually end up devouring a quesadilla (sometimes 2!) 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.
To store, simply wrap up the quesadillas (uncut) tightly in aluminum foil and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months and devour them on another day!
To reheat, heat the quesadillas in your oven until warmed and crispy, approximately 20 minutes if refrigerated or 30 minutes from frozen. Breakfast has never been easier! If refrigerated, you can also reheat them a non-stick pan for a few minutes on each side.
Make-ahead, freezer-friendly vegetarian breakfast quesadillas stuffed with eggs, onions, green peppers, mushrooms, and sharp white cheddar, are grilled to crispy perfection. Eat them now or freeze for a later day!
- 1 tablespoon butter, unsalted (or vegetable oil)
- 1 small onion, diced
- 1 green pepper, diced
- 4–5 mushrooms, diced
- 9 large eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 (10-inch) flour tortillas
- 1 and 1/2 cups white cheddar cheese, shredded (or cheese of your choice)
- non-stick spray oil
- Heat butter in a large skillet over medium-heat heat, until melted. 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.
- Meanwhile, in a large bowl, whisk eggs, milk, salt and pepper together until completely mixed and slightly frothy. Add egg mixture to the skillet and cook until eggs are scrambled and cooked through, approximately 2-3 minutes. Remove from heat and set aside.
- Divide the egg/veggie filling evenly amongst the tortillas into an even layer on half of each tortilla. Sprinkle with cheese on top, then fold the tortilla over to seal.
- Heat a large griddle or skillet over medium-high heat. Coat with non-stick spray then cook quesadillas until browned, about 2 to 3 minutes on each side. Repeat until all quesadillas are cooked.
- Serving immediately: To serve immediately, cut into wedges and serve warm.
- Serving later: If making ahead, let quesadillas cool completely. Then wrap each quesadilla tightly in aluminum foil and place in ziplock bags. You can store the quesadillas in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Reheating: To reheat, preheat oven or toaster oven to 325°F. Remove foil and heat until warmed, approximately 20 minutes if refrigerated or 30 minutes from frozen. If refrigerated, you can also reheat by heating up a non-stick pan to medium heat, and grilling on each side for 1-2 minutes until crispy.
- Category: Breakfast
How will you be enjoying your eggs on World Egg Day? Make your favourite egg recipe, share it on social media, and tag #WorldEggDay!