Direction

1. In a medium-sized bowl, beat the eggs and season with salt, pepper, garlic powder, onion powder, and cumin. Set aside.

2. In a large skillet, heat olive oil over medium-high heat.

3. Add diced red bell pepper and onion to the skillet and sauté for about 5 minutes, until softened.

4. Pour the beaten eggs into the skillet with the sautéed vegetables. Use a spatula to scramble the eggs and cook until fully cooked.

5. Remove the skillet from heat and set aside.

6. Lay out 4 tortillas on a flat surface.

7. Divide the scrambled eggs evenly among the tortillas, spreading it on one half of each tortilla.

8. Sprinkle shredded cheddar cheese on top of the scrambled eggs.

9. Fold the other half of the tortilla over the filling to create a half-moon shape.

10. Heat a clean skillet over medium heat.

11. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.

12. Repeat with the remaining quesadillas.

13. Once cooked, remove the quesadillas from the skillet and let them cool for a few minutes before slicing them into wedges.

14. Serve and enjoy your delicious Make-Ahead Breakfast Quesadillas! You can also store them in an airtight container in the refrigerator for up to 3 days and reheat in the microwave for a quick breakfast on-the-go.