These healthy Freezer-Friendly Hard-Boiled Egg Quesadillas make for a delicious and filling breakfast, lunch, or dinner! I’m not gonna lie, they do taste slightly better when made fresh, but if you have a lot of kids or a busy schedule and really need to meal prep healthy meals, then they taste just fine when reheating from frozen.
Freezer-Friendly Hard-Boiled Egg Quesadillas
I’m sharing my recipe for healthy Freezer-Friendly Hard-Boiled Egg Quesadillas, so they’re made with Ezekiel brand tortillas, low-fat cheese, and no meat, but you can make this recipe your own using your tortilla of choice, adding bacon or sausage, and different cheeses or vegetables!
The full, printable recipe is below, but here’s the list of ingredients and recommended kitchen equipment:
1 Ezekial 4:9 sprouted whole grain tortilla
1 hard-boiled egg, shredded
1/3 cup of low-fat cheddar cheese
1 small tomato, diced
1/2 green onion, diced
Recommended Kitchen Equipment:
- Handheld Grater
- Non-Stick Frying Pan
- Silicone Spatula Turner
- Chef’s Knife
- Reusable freezer storage bags
I really like my GreenPan Paris fry pans and skillets. I recently switched to ceramic pans and I’ve been really happy with this brand. I started out with an inexpensive ceramic pan from a box store, just to see if I would like it, and I did, but it was ruined in about 2-3 months. However, my GreenPan Paris ceramic non-stick frying pans have been great! I’ve had them for about 6 months now and they still look brand new.
I also got rid of ALL my metal spatulas, whisks, kitchen utensils and replaced them with silicone utensils when I got these new pans so no one else would accidentally use any metal utensils on my new GreenPan pans and ruin them. My husband still complains about this, but I just point out that these pans were a small investment and I wasn’t taking any chances.
My photos show that I’m using the smaller sized Ezekiel 4:9 Sprouted Whole Grain Tortillas, but you can also use the large tortillas and just cut it in half which actually makes for easier meal prepping! I get the large ones from Trader Joe’s, but you can usually find both sizes in the freezer section at Whole Foods and Ralphs. I recommend storing them in the freezer because otherwise they mold fairly quickly.
Also, I used to cook my own hard-boiled eggs, but since my twins (and subsequent surprise baby) were born and I had to step up my meal prepping, so I began purchasing the store-bought hard-boiled eggs. No judgment here! Your choice! Eventually when I’m not doing loads of laundry and mountains of dishes, I’ll go back to boiling my own eggs, but currently, store-bought saves me time and energy.
And please note that when you dice up your tomato, try to remove as much as the juice and seeds as possible, or else the prepared quesadilla ends up being really soggy and will drip when you eat it.
When you’re done cooking your quesadilla, top it with some salsa and enjoy with some tortilla chips! I like the blue chips from Trader Joe’s.
These quesadillas are also great for meal prepping because they’re freezer-friendly!
I will say this again: they do taste slightly better when made fresh, but if you have a lot of kids or a busy schedule and really need to meal prep healthy meals, then they taste just fine when reheating from frozen.
My tips for freezing are to slice the quesadillas in half and place the halves, not touching, on a parchment paper-lined baking sheet and place in the freezer for 30-60 minutes. Then, you can store them in a reusable freezer storage bag and they won’t get stuck together as easily.
I really like these reusable freezer storage bags – I currently have 8 of them and none of them have torn, ripped, or grown mold in over a year since I’ve started using them.
To reheat, microwave for 30 seconds then heat in a skillet on the stove-top until everything has reached the desired temperature.
- 1 Ezekial 4:9 Sprouted Whole Grain Tortilla
- 1 hard-boiled egg, shredded
- 1/3 cup of low-fat cheddar cheese
- 1 small tomato, diced
- 1/2 green onion, diced
- Place your tortilla in a pan over medium heat.
- Add half of your cheese to one side of the tortilla.
- Top with shredded hard boiled egg, diced tomato, and diced green onion.
- Add the other half of the cheese on top and fold the tortilla in half.
- Cook until the tortilla starts to brown, then flip and cook the otherside until browned as well.
- Remove from heat.
- Top with salsa.
And please note that when you dice up your tomato, try to remove as much as the juice and seeds as possible or else the prepared quesadilla ends up being really soggy and will drip when you eat it.