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High-Protein Breakfast Quesadillas with Eggs, Veggies, and Cheese Recipe

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4.2 from 75 reviews

  • Author: Sky
  • Total Time: 25 minutes
  • Yield: 2 to 4 servings
  • Diet: Vegetarian

Description

This easy breakfast quesadilla recipe is perfect for a delicious, high-protein start to your day. Filled with fluffy scrambled eggs, fresh spinach, scallions, jalapeños, and melted sharp cheddar cheese, these quesadillas are quick to make and packed with flavor. Serve with your favorite toppings like salsa, avocado, sour cream, or a squeeze of fresh lime for a satisfying morning meal.

Ingredients

Egg Mixture

  • 4 large eggs
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Extra-virgin olive oil, for drizzling
  • 2 scallions, chopped
  • Heaping 1 cup chopped fresh spinach

Quesadillas

  • 4 (6 to 8-inch) flour or whole wheat tortillas
  • 1 cup grated sharp cheddar cheese
  • ½ to 1 jalapeño pepper, thinly sliced

Serving Options

  • Salsa
  • Hot sauce
  • Avocado slices
  • Sour cream
  • Lime wedges

Instructions

  1. Prepare the egg mixture: In a medium bowl, beat the eggs with ¼ teaspoon sea salt and several grinds of freshly ground black pepper until well combined.
  2. Cook the vegetables and scramble the eggs: Heat a drizzle of extra-virgin olive oil in an 8-inch nonstick skillet over medium heat. Add the chopped scallions and fresh spinach, cooking until the spinach is just wilted, about 1 minute. Pour in the beaten eggs and scramble gently until the eggs are just set, about 1 minute. Remove the mixture from the pan and set aside.
  3. Assemble the quesadillas: Lay the tortillas flat on a clean work surface. Evenly sprinkle half the grated cheddar cheese over one half of each tortilla, leaving the other half bare. Distribute the scrambled egg mixture and sliced jalapeños evenly over the cheese layer, then top with the remaining cheese. Fold the bare half of each tortilla over the fillings to create a half-moon shape.
  4. Cook the quesadillas: Heat a dry cast iron skillet over medium-low heat until hot. Add two quesadillas to the skillet and cook until the cheese melts and the tortillas are golden brown on both sides, about 1 to 2 minutes per side. If the tortillas brown too quickly before the cheese melts, reduce the heat to prevent burning. Repeat with the remaining quesadillas.
  5. Serve: Slice each quesadilla into wedges and serve hot with your choice of salsa, hot sauce, avocado slices, sour cream, and lime wedges for squeezing, according to your preference.

Notes

  • Use whole wheat tortillas for a healthier option.
  • Adjust the amount of jalapeño to control the spiciness level.
  • For meal prep, fully assemble the quesadillas but cook them fresh in the morning for best texture.
  • Add other veggies like bell peppers or tomatoes to mix up the flavors.
  • Use a nonstick or cast iron skillet to ensure even cooking and easy flipping.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Find it online: https://skysrecipes.com/high-protein-breakfast-quesadillas-with-eggs-veggies-and-cheese-recipe/