Description
A protein-packed breakfast quesadilla crafted from eggs and layered with cheese, perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 2 six-inch tortillas (almond flour for gluten-free)
- 2 eggs
- 3 tbsp salsa of choice
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded chicken (or protein of choice)
- Guacamole, salsa, or chipotle sauce for dipping
- 1/8 cup cottage cheese
Instructions
- Heat a 7 or 8-inch skillet over low to medium heat.
- In a bowl, mix together the 2 eggs, 3 tbsp of salsa, and the 1/8 cup cottage cheese until well combined.
- Pour the egg mixture into the pan and place one of the 6-inch tortillas on top.
- Once the eggs are almost done cooking, flip the entire quesadilla over.
- Sprinkle half of the 1/4 cup cheddar cheese on top, followed by the shredded chicken and the remaining cheddar cheese.
- Cover with the second tortilla and cook until the cheese is melted and the bottom is golden brown.
- Flip the quesadilla again to crisp the other side before serving it hot with dips.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to one month. Reheat in a skillet over medium heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 380mg