These breakfast quesadillas are easy to prep and are a great grab-and-go breakfast during the week!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings, 1 quesadilla each
Calories 301 kcal
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
Heat oil in medium nonstick skillet over medium-high heat.
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.
Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
Top each tortilla evenly with egg mixture and cheese.
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.
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.
Portion Fix Containers ½ Green ½ Red 1½ Yellow ½ Blue ½ tsp.
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