Broccoli cheddar breakfast quesadillas are a great alternate to breakfast burritos…crispy, cheesy, and sneakily full of vegetables. Stock up the freezer for easy breakfasts.
Not a morning person? Hello! Me too. You and I both need easy meal prep breakfasts in our lives! These Spinach & Feta Breakfast Quesadillas and Smashed White Bean & Spinach Quesadillas are both personal favorites for easily heating while getting ready for work or school.
I know everyone loves breakfast burritos, but in my humble opinion, you can’t beat the crispy texture that a breakfast quesadilla gets, even after freeze/thawing!
These broccoli cheddar breakfast quesadillas help you get some breakfast veggies as well as protein to keep you going all morning long.
Reasons you will ♡ broccoli cheddar breakfast quesadillas
Ingredients you’ll need
- Veggies – onion and broccoli: chop very finely so that you don’t have large chunks of broccoli in your quesadillas
- Eggs – large; I highly recommend free-range or pastured eggs
- Salt + pepper – to season
- Cheddar cheese – shredded; use aged for extra flavor, or get creative with a blend
- Large tortillas – I’ve used flour, go for 12-inch tortillas
Cook the veggies first
Before assembling the breakfast quesadillas, we need to cook the onion and broccoli. This helps soften them and improves their flavor. Start by sauteeing the onion in some olive oil. After around 5 minutes, the onions should be soft and translucent. Now, add the broccoli, and cook for another 5 minutes, until it is bright green and softened.
*Note that you want to make sure the broccoli is quite finely chopped to be evenly dispersed in the quesadilla; you don’t want large chunks to bite into.
Scrambling the eggs
Once the vegetables are soft and cooked through, you can add the eggs. Beat the salt and pepper into the eggs, then pour evenly over the vegetables. Stir and flip with your spatula for 2-4 minutes, until eggs are set and cooked through.
Assembling the quesadillas
I like to cook two quesadillas at the same time. To assemble, place the quesadillas in the pan with one side folded up in the middle (propped up on the other tortilla). See the video for a visual. Next, add 1/4 of the filling onto the flat side of the tortilla, sprinkle with 1/4 of the shredded cheese, and press the side that way propped up firmly over the fillings.
Cook for 2-3 minutes per side, until tortilla, is golden and crispy. Flip and cook on the other side for another 2-3 minutes.
Meal Prep + Storage Tips
These broccoli cheddar breakfast quesadillas freeze/thaw so well, but you can store them in the fridge as well:
- Cool *completely* on a wire rack
- Slice, then stack and wrap in plastic wrap
- Place in a large meal prep container or bag.
- Fridge – store in the fridge for up to 4 days
- Freeze – freeze for up to 3 months
- Thaw – thaw overnight in the fridge or on a paper towel in the microwave on low heat
- Reheat – these are best crisped up in a frying pan or on a sandwich press (or George Foreman grill!)
Find my favorite meal prep containers here
Swaps + Substitutions
- Swap eggs for tofu (see this recipe)
- Swap broccoli for riced cauliflower, spinach (fresh or frozen-thawed with water squeezed out), bell peppers, zucchini, or your favorite vegetables (avoid anything watery)
- Swap cheddar cheese for mozzarella or your favorite cheese
Looking for more breakfast recipes?
- Healthy Freezer Breakfast Sandwiches
- 7 Healthy Breakfast Egg Muffins (Freezer)
- How to Cook Steel Cut Oats (+ 7 Flavors!)
- Herb & Zucchini Egg Bake Recipe
- 7 Breakfast Smoothie Recipes (+ Freezer Tips)
- Ultimate Breakfast Burrito Recipe
Broccoli Cheddar Breakfast Quesadillas
Ingredients
- 2 teaspoons olive oil
- 1 onion diced
- 3 cups broccoli florets cut into VERY small pieces
- 4 eggs
- 1/4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup cheddar cheese shredded
- 4 tortillas 12”
Instructions
- Heat a large pan over medium heat. Add the oil and the onion, and cook for 5 or so minutes, until onion is cooked through.
- Add the broccoli and cook for 5 more minutes, until bright green and tender.
- While cooking the veggies, beat the eggs with the salt and pepper. Add to the pan and cook, stirring frequently, for 2-3 minutes, until eggs are cooked through. Remove from heat and allow to cool slightly.
- In a clean pan, assemble quesadillas: on half of the tortilla, add ⅔ cup of egg mixture, topped with ⅓ cup cheddar cheese. Fold the tortilla over on itself and press firmly. Cook for 2-3 minutes per side until golden and crispy.
- Remove from heat and cool completely on a wire rack.
Storage
- Cut each quesadilla in half and stack each serving. Wrap tightly in plastic wrap, then place in a large ziplock bag. Keeps in the fridge for up to 3 days and in the freezer for up to 3 months.
- Re-heating Thaw overnight in the fridge (if frozen), or in 30 second increments in the microwave.
- Heat in a frying pan over medium heat 3-4 minutes per side, or in a George Foreman Grill for 2-3 minutes total.
Notes
- Swap broccoli for riced cauliflower, spinach (fresh or frozen-thawed with water squeezed out), bell peppers, zucchini, or your favorite vegetables (avoid anything watery)
- Swap cheddar cheese for mozzarella or your favorite cheese
