Breakfast Quesadilla

Breakfast Quesadilla

These Breakfast Quesadillas are absolute life savers in the morning. Because somehow, in between my alarm going off and needing to jet out the front door to work, I’m supposed to squeeze in time to make breakfast. I don’t know about you, but I don’t usually have much time to cook!

Once you’ve prepped these breakfast quesadillas, it takes literally takes seconds to grab one out of the fridge and heat it up. Talk about instant breakfast. It’s even more convenient than stopping at a café or drive-thru on the way to work. And the flavor… I mean, who can resist colorful veggies, protein-packed eggs, and melted cheddar cheese?! It’s basically a grilled cheese with boosts of protein and a little fiber. Even picky kids can get on board with this.

Breakfast Quesadilla

It’s quite easy to whip up these breakfast quesadillas, and, if you’re a fan of meal prep, making several of these in advance will save you tons of time during the week. You can make up a batch on the weekend (or weeknight), and then refrigerate extras to eat during the week.

Start by sautéing the fresh veggies, and then add in the eggs and cook until set. This recipe calls for a mix of whole eggs and egg whites, which delivers all the taste and protein, but slightly cuts down on the cholesterol, fat, and calories. The delicious mixture is then tucked into whole-wheat tortillas and topped with cheese. Another visit to the pan helps to crisp up the outer edges of the tortilla and melt the cheesy deliciousness inside.

Breakfast Quesadilla

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Breakfast Quesadilla

These breakfast quesadillas are easy to prep and are a great grab-and-go breakfast during the week!

Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings, 1 quesadilla each
Calories 301 kcal
Author Kirsten Morningstar

Ingredients

  • 2 tsp. olive oil
  • 1 medium onion chopped
  • 1 medium red or orange bell pepper chopped
  • 2 medium jalapeños seeds and veins removed, finely chopped (optional)
  • 3 large eggs lightly beaten
  • 4 large egg whites ½ cup
  • 4 8-inch whole wheat tortillas
  • ½ cup shredded cheddar cheese

Instructions

  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
  3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
  4. Top each tortilla evenly with egg mixture and cheese.
  5. Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
  6. Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.
Nutrition Facts
Breakfast Quesadilla
Amount Per Serving (1 quesadilla)
Calories 301 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 152mg 51%
Sodium 472mg 20%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 5g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Information (per serving):
Calories: 301
Total Fat: 14 g
Saturated Fat: 5 g
Cholesterol: 152 mg
Sodium: 472 mg
Carbohydrates: 28 g
Fiber: 4 g
Sugars: 5 g
Protein: 16 g

P90X/P90X2 Portions
1 Protein
½ Dairy
½ Grain Carb
1 Vegetable

P90X3 Portions
2 Carb
1 Protein
1 Fat

Body Beast Portions
1½ Starch
2 Vegetable
2 Protein
1 Fat

Portion Fix Containers
½ Green
1½ Yellow
½ Red
½ Blue
½ tsp.

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Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World