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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 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


  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.

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