Breakfast Quesadilla

A hearty, protein-packed breakfast quesadilla that combines fluffy scrambled eggs, lean breakfast meat, and melted cheese, all wrapped in a warm tortilla. It’s the perfect way to start your day with a nutritious and satisfying meal!

Why You’ll Love This Recipe

This Breakfast Quesadilla is the ultimate combination of flavors and textures! The crispy meat and melted cheese pair beautifully with the fluffy scrambled eggs, and the addition of cottage cheese and scallions gives it an extra creamy and flavorful twist. Whether you’re craving something savory or need a quick breakfast for busy mornings, this quesadilla is your go-to choice. Plus, it’s packed with over 30 grams of protein, making it a great option for fueling your day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.25 ounces cooked breakfast meat (if frozen, thawed), chopped

• 1 large egg

• 2 tablespoons egg whites

• 3 tablespoons part-skim cottage cheese

• 2 tablespoons chopped scallions

• Pinch of kosher salt

• Black pepper, to taste

• 1 ounce part-skim shredded cheddar

• 7-inch low carb tortillas (Mission whole wheat carb balance or gluten-free options work well)

• Salsa and guacamole, optional for serving

Directions

1. Add the breakfast meat to a small non-stick skillet and cook over medium heat until browned and crispy on the edges. Once cooked, remove it from the skillet and set aside.

2. While the meat is cooking, crack the egg into a bowl and season with salt and black pepper. Add the cottage cheese and scallions, then whisk everything together.

3. Spray the skillet with a little oil and pour in the egg mixture. Cook over medium heat, folding the eggs as they set, until the moisture is gone (about 2 to 3 minutes), then remove from heat.

4. Heat a large skillet or griddle over medium-low heat, spray with oil, and add the tortilla.

5. Spread half of the shredded cheese evenly over the bottom half of the tortilla. Top with the scrambled eggs, cooked meat, and the remaining cheese.

6. Cook until the bottom of the tortilla is browned and crispy (about 2 to 3 minutes), then fold the tortilla closed and flip. Cook until the cheese inside is melted.

7. Slice the quesadilla into three pieces and serve with salsa and guacamole if desired.

Servings and Timing

• Yield: 1 serving

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Vegetarian Version: Substitute the breakfast meat with sautéed vegetables like peppers, mushrooms, and spinach for a veggie-packed quesadilla.

• Spicy Kick: Add jalapeños or a spicy salsa to elevate the flavor with a bit of heat.

• Cheese Variations: Experiment with different cheeses like mozzarella, pepper jack, or a Mexican cheese blend for varied flavors.

Storage/Reheating

• Storage: You can store the leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the quesadilla in a skillet over medium heat for a few minutes until warm. You can also reheat it in the microwave, but for the best texture, use a skillet to crisp it up.

FAQs

How can I make this recipe dairy-free?

To make this recipe dairy-free, simply use a dairy-free cheese and skip the cottage cheese, or substitute it with a dairy-free alternative like silken tofu or almond milk.

Can I use a different type of breakfast meat?

Yes, you can swap the breakfast meat with turkey, chicken, or a plant-based breakfast meat depending on your preference.

Can I make this ahead of time?

You can prepare the filling (eggs, breakfast meat, and cheese) ahead of time and assemble the quesadilla when ready to eat. Store the filling in an airtight container in the refrigerator for up to 24 hours.

Can I freeze this breakfast quesadilla?

Yes, you can freeze the assembled quesadilla. Wrap it tightly in plastic wrap or foil, then store it in a freezer-safe bag. To reheat, bake it in the oven or heat it in a skillet.

What can I serve with this quesadilla?

This breakfast quesadilla pairs well with fresh salsa, guacamole, or a side of fruit like sliced avocado or tomatoes.

How do I make the eggs fluffier?

To make fluffier eggs, whisk them thoroughly before cooking, and consider adding a splash of milk or water to the eggs to make them light and airy.

Can I use regular tortillas instead of low-carb ones?

Yes, you can use any type of tortilla, including regular flour or corn tortillas, depending on your dietary preferences.

How many calories are in one serving of this recipe?

One serving of this Breakfast Quesadilla contains approximately 345 calories, with 35 grams of protein, 25 grams of carbs, and 18 grams of fat.

How do I prevent the quesadilla from getting soggy?

To avoid a soggy quesadilla, make sure to cook the eggs until they are just set and not too runny. Also, use a crisp tortilla and avoid overfilling it.

Can I add more veggies to the quesadilla?

Absolutely! Feel free to add vegetables like bell peppers, onions, or spinach to the filling to boost the nutrition and flavor.

Conclusion

This Breakfast Quesadilla is the perfect way to start your day with a delicious and high-protein meal. It’s quick, easy, and packed with flavor, making it a great option for busy mornings or a satisfying brunch. Whether you make it for yourself or for the whole family, this recipe is sure to become a breakfast favorite!