These quesadillas with scrambled eggs, shredded cheese, mushroom and peppers are a filling, high protein make-ahead breakfast for busy mornings.
Many of my clients struggle with the same problem – not having enough time in the morning to make and eat a complete breakfast that will leave them feeling full for a few hours. These breakfast quesadillas are one way to help with this.
They are very quick to make and can be assembled ahead of time and reheated when you are ready to eat. All of the instructions are included in the recipe (whether you want to keep them in the fridge or freezer).
To assemble: Place a whole grain tortilla on a plate, add your eggs, veggies and cheese and then plan another on top. Cook on a frying pan then slice it up!
Eggs are packed with nutrients – especially the yolk which contains choline, Vitamin D and much more!
Breakfast Quesadilla
Delicious and filling breakfast to fuel your day!
Ingredients
- 6 small 100% whole wheat tortillas
- 6 eggs
- splash of milk
- butter or oil (for cooking eggs)
- 1 green pepper, diced
- 1/3 cup mushrooms, diced
- 1 clove of garlic, minced
- salt and pepper to tast
- 1/2-1 cup cup shredded cheddar or mozzarella cheese
Note: Feel free to use any veggies you prefer in the eggs!
Instructions
-
Whisk the eggs, splash of milk and salt and pepper in a bowl.
-
Heat a skillet to medium and cook the green pepper, garlic and mushrooms until soft.
-
Reduce heat to medium-low and pour the egg mixture on top. As the eggs begin to set, move the spatula along the eggs to form curds. Cook until the eggs are fully cooked through, about a few minutes.
-
Assemble the quesadillas: Place one tortilla on a plate. Add 1/3 of the egg and vegetable mixture. Top with 1/3 of the cheese (be generous as this will act as a glue to bind the quesadilla together. Place another tortilla on top. Transfer to a frying pan of medium to low heat. Cook one side for 1-2 minutes until slightly browned. Flip and cook on the other side.
If you are eating right away:
-
Slice and serve immediately. Serve with salsa, sour cream and sliced avocado if desired.
-
If you are meal prepping & storing in fridge (you plan to eat these within a few days):
-
Slice in half, wrap in plastic and place in a container. To reheat, either place in microwave for about 20 seconds until warm. Or, heat on a frying pan to get crispy. (These will be good in the fridge for several days)
-
If you are meal prepping & storing in freezer (you plan to eat these within a few days):
-
Slice in half, wrap in plastic and place in a container. To reheat, microwave on a paper towel for about 20-30 seconds. Then reheat on a medium-low frying pan to get crispy.
– Andrea Docherty, RD