Butternut squash hidden right into your breakfast quesadillas, this simple meal has it all.

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.

Choosing your puree

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.

Choosing your cheese

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.

How to puree your butternut squash

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.

Canned purees

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.

Some of our family’s favorite toppings for these Hidden Veggie Quesadillas

Freezer-friendly

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!

 

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Secret Ingredient Hidden Veggie Breakfast Quesadillas


  • Course: ,
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 quesadillas 1x

Description

If getting your family to eat veggies is a struggle, feed them breakfast quesadillas with a secret ingredient.

Ingredients

Scale
Quesadillas:

  • 1/4 teaspoon virgin coconut oil
  • 8 eggs (beaten)
  • 8 tablespoons butternut squash puree (or puree of choice)
  • 48 tablespoons sharp cheddar cheese (to taste)
  • 4 tortillas
  • 1/2 cup salsa
Optional additions:

  • 1/4 cup refried beans (homemade recipe linked above)

Instructions

  1. Preheat oven to 300 degrees and line a large baking tray with parchment paper. Lay tortillas on parchment paper. If adding refried beans, evenly spread beans on top of tortillas.
  2. Heat coconut oil in a non-stick skillet or frying pan over medium-high heat. Add eggs and butternut squash puree. Cook until eggs are set. When eggs are almost done, mix in cheese.
  3. Sprinkle your eggs over half of the surface and fold the tortilla in half. Place tortillas in oven and bake 5 minutes. Flip quesadillas and bake an additional 5 minutes. Serve with salsa and other desired toppings.

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Keywords: Breakfast, Gluten-Free, Kid-Friendly & Fun, Main Dish

Category :Recipes
Method :30 Minute Meals
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