Breakfast Quesadillas

8		large eggs
1  tablespoon		milk
1/2  teaspoon		kosher salt
1/2  teaspoon		garlic powder
1/2  teaspoon		black pepper
4  ounces		cups lightly packed fresh spinach roughly torn or chopped
14  ounces		can reduced sodium white beans, such as cannellini, Great Northern, or white kidney, rinsed and drained (I typically use cannellini)
6  ounces		cups freshly grated cheese such as cheddar, Swiss, mozzarella, or another similar melty cheese; I love sharp white cheddar
8  pieces		whole wheat tortillas medium taco size, about 7 inches
1  cup		La Victoria Salsa
1  cup		Yellow Onion - Fresh, Chopped
1/2  cup		Cilantro - Fresh, Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Breakfast Quesadillas ingredients. The serving size for any ingredient in Breakfast Quesadillas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.

Add the olive oil to a large nonstick skillet over medium heat until it is hot and shimmers. Swirl to coat the pan, then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute. Add the beans, reduce the heat to medium low, then carefully pour in the eggs. With a rubber spatula, cook the eggs low and slow, using the spatula to move them around the pan often. Continue cooking until the eggs are scrambled and just set, about 5 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat. (If freezing the quesadillas, let the filling cool completely.)

To assemble the quesadillas: Sprinkle a tortilla with one-eighth of the shredded cheese, leaving a small border all the way around the edge. Spoon one-eighth of the egg mixture on top, then fold the tortilla in half. Repeat with the remaining tortillas.

To cook immediately: Carefully wipe out the skillet. Increase the heat to medium and lightly coat the skillet with nonstick spray (or brush with a bit of additional olive oil). Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm.

To freeze: Let the egg filling cool completely to room temperature. Once cooled, form the quesadillas as directed above, then wrap each assembled quesadilla individually in plastic wrap. Arrange the quesadillas in a single layer on a baking sheet or similar flat surface that will fit in your freezer. Place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.