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Breakfast Quesadilla (AKA the New Hot Pocket)

My kids will only eat cereal for so many days before I start to get eye rolls.  Aside from smoothies, breakfast quesadillas are my fallback.  I make a big batch and stick them in the freezer so I can pull them out on a weekday morning as my coffee is brewing.

INGREDIENTS

  • Tortillas
  • scrambled eggs
  • sausage (or turkey bacon, etc)
  • shredded cheese (I used a Mexican blend)
  • avocado slices for the top
  • Optional: spinach, broccoli, any typical omelet filling

DIRECTIONS

  1.  Place tortilla on plastic wrap.  Fill one half with eggs, sausage, and cheese (being generous with cheese).
  2.  Using plastic wrap, fold the tortilla in half and wrap.  Store in freezer.
  3. When you’re ready to eat, you can either thaw in refrigerator overnight OR microwave at 50% power for 1:30.  Cook your quesadilla at 350° for 6 minutes per side OR cook in a greased skillet.
  4.  Top with avocado (and any other toppings you like).  Enjoy!



Meg is a Co-Founder of What's Up Moms and the mom to three kids (9, 7 and 4). She wishes her kids asked for caramelized brussel sprouts and wild salmon salad every night. But most of the time, you'll find her whipping up a kid-friendly pasta or a sweet treat with a healthy twist. Her motto is: everything in moderation... except coffee. {{Privy:Embed campaign=591322}}