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Made in a big batch, these freezer-friendly breakfast sandwiches are your solution to an easy and satisfying hot breakfast on even the most hectic weekday mornings.

This is your classic ham, egg and cheese breakfast sandwich reimagined into a freezer-friendly quesadilla. Creamy scrambled eggs are piled between slices of deli ham, along with a layer of mild, nutty Gruyere and a swipe of Dijon, for a hot, make-ahead breakfast that will get you excited for the morning meal.

Consider the fold

To make these breakfast quesadillas freezer-friendly, we ditched the classic wedge cut for a technique that keeps all the ingredients nestled in a fully closed tortilla. I followed my colleague Christine Gallary's method, layering the ingredients in the center of the tortilla, then closing the edges of the tortilla over the ham, eggs and cheese in five folds. Consider it a quesadilla pocket. It sounds trickier than it is, and once you get going, it's quite easy to pick up.

Meals for days

Because you're putting in the work to prepare breakfast in advance, you deserve to get the most out of your efforts. All these sandwiches will take you through well over a week of breakfasts.

Ham, Egg and Cheese Breakfast Quesadilla

Makes 12

18 large eggs

1 cup whole milk

1 tablespoon unsalted butter

12 (10-inch) flour tortillas

1/4 cup Dijon mustard (optional)

24 slices (about 1 pound) thinly sliced deli ham

3 cup shredded Gruyere cheese

Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk until just combined.

Heat the butter in a large nonstick skillet over medium-low heat until melted. Pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, about 2 minutes.

Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.

Wipe out the pan to reuse, or use a griddle and heat over medium heat. Meanwhile, assemble the quesadillas.

Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until soft and pliable, about 30 seconds.

Assemble the quesadillas: Place the tortillas on a work surface. If using, spread about 1 teaspoon of the mustard over the center of each tortilla. Top each tortilla with one slice of ham. Divide the eggs among the tortillas, spreading into an even layer but leaving a 1 1/2-inch border. Sprinkle the cheese over top of the eggs, then top each with one more slice of ham.

To fold the quesadillas, fold the top of the tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla toward the middle until the filling is completely covered (you will have about 5 folds). Carefully flip the quesadilla over and repeat with the remaining tortillas.

Place the quesadillas, folded-side down, in the heated pan or griddle, as many as will fit in a single layer. Cook until browned, 4 to 5 minutes on each side. Repeat as needed until all the quesadillas are cooked.

Reheating: If not serving immediately, let cool completely and wrap each quesadilla tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325 F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen. Microwaving is not recommended, as the quesadillas will be soggy.

Recipe notes: The foil-wrapped quesadillas can be stored in a resealable plastic bag in the refrigerator for up to three days or in the freezer for up to three months.

(Kelli Foster is an assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)