As moms and wives, we’re constantly looking for new ways to sneak veggies into our families’ meals. Carrots in mac and cheese, beets in blueberry breakfast bars and pumpkin in fudge brownies—we’re always up for the challenge. These quesadillas allow your family to start their day with a nutrient-dense breakfast, and they’ll never suspect that there’s hidden veggies in their meal! You can customize these quesadillas (both inside and out) for your family any way you’d like. This recipe doesn’t disappoint!

Bonus: As you know, we’re all about prepping in advance in order to simplify real food. If you want to make these breakfast quesadillas during the week but don’t have much time to spend in the kitchen, you can easily make them ahead and freeze them for the future.

Pureeing food is a simple, incognito way to add just about any fruit, veggie or protein into a meal so that your picky eaters won’t complain. Butternut squash puree is mild and perfect for these quesadillas. However, we’ve successfully substituted the squash with pumpkin, sweet potato, mushroom and carrot puree.

Because they match the orange hue of the butternut squash, we’ve found that Colby jack or cheddar cheese tend to work best in these breakfast quesadillas.

Pureeing is MUCH more simple than it sounds. Basically, all you need is a steamer, pot or microwave to soften your veggies, a food processor or high-speed blender and a little water. We often make a big batch, pre-portion it in mason jars and store it in our freezer. That way we can use it as necessary and simply replenish it whenever necessary.

Boiling on stovetop:

1. Buy a big bag of frozen, pre-chopped butternut squash.
2. Put 1-2 inches of water in the bottom of a pot and bring to a boil.
3. Add your frozen squash and reduce heat to a simmer.
4. Loosely cover the pot with a lid and steam until the cubes are tender when pierced with a fork.
5. Let the squash cool, then put into the food processor and puree until smooth and creamy. Add a few tablespoons of liquid (water or cooking juices from boiling/steaming) to help the pureeing process, if necessary.

Another easy option is to use canned butternut squash. You can typically find this in the baking aisle, canned vegetable aisle or baby food aisle. If using canned or jarred, the only ingredient listed should be the squash itself. We’ve done this in the past and have been successful.

• Cilantro
• Diced onion
• Diced tomatoes
• Healthy Homemade Refried Beans
• Salsa
• Sliced avocado or Guacamole
• Greek yogurt (a wonderful substitute for sour cream)

For busy mornings when there’s barely enough time to get out the door, we’ve found that having frozen quesadillas on hand, that can be heated in a pinch, is massively helpful.

To freeze leftover quesadillas, allow them to cool completely. Individually wrap each one in aluminum foil. Place wrapped quesadillas in a large freezer bag, remove excess air from bag and seal. Label your bag and freeze for up to 2 months. You can defrost your quesadillas in the fridge overnight or pop your frozen quesadillas right in the microwave or oven to reheat them.

If you made these Hidden Veggie Breakfast Quesadillas, please leave a comment below sharing what you served it with and how your picky eater responded to it. We love hearing from you and your ideas inspire us and the entire FfL community!