Breakfast is such an important meal of the day, but so often it’s the hardest one to “do right.” Weekday mornings can be especially tough. Somehow, in between my alarm going off and needing to jet out the front door to work, breakfast is supposed to squeeze its way in. And I don’t know about you, but that doesn’t usually leave much time for cooking!
These Breakfast Quesadillas are absolute life savers in the morning. It literally takes seconds to grab one out of the fridge and heat it. Talk about instant breakfast. It’s even more convenient than stopping at a café or drive-thru on the way to work. And the flavor… I mean, who can resist colorful veggies, protein-packed eggs, and melted cheddar cheese?! It’s basically a grilled cheese with boosts of protein and a little fiber. Even picky kids can get on board with this.
It’s quite easy to whip up these quesadillas, and, if you’re a fan of meal prep, making several of these in advance will save you tons of time during the week. You can make up a batch on the weekend (or weeknight), and then refrigerate extras to eat during the week.
Start by sautéing the fresh veggies, and then add in the eggs and cook until set. This recipe calls for a mix of whole eggs and egg whites, which delivers all the taste and protein, but slightly cuts down on the cholesterol, fat, and calories. The delicious mixture is then tucked into whole-wheat tortillas and topped with cheese. Another visit to the pan helps to crisp up the outer edges of the tortilla and melt the cheesy deliciousness inside.
Recipe type: Breakfast
Serves: 4 servings, 1 quesadilla each
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 non-stick 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.