High Protein Breakfast Quesadilla
Made with just 5 staple ingredients, this high protein breakfast quesadilla is something I make weekly because it's ready in just 5 minutes!
Servings: 1
Calories: 310kcal
Ingredients
- 2 6 inch tortillas I use Siete almond flour tortillas
- 2 eggs
- 3 tablespoon salsa of choice
- ¼ c cheddar cheese shredded
- ¼ c chicken shredded or other protein of choice
- guac, salsa, or chipotle sauce for dipping
- ⅛ c cottage cheese
Instructions
- Heat a 7 or 8" skillet over low to medium heat.In a bowl, mix together the 2 eggs and 3 tablespoon salsa of choice, and the ⅛ c cottage cheese.
- Pour the egg mixture into the pan and place 1 of 2 6 inch tortillas on top of the egg mixture (before it cooks).
- Once the eggs are almost done cooking, carefully release the eggs from the pan and then flip the whole thing. It can be a bit tricky but you can do it!
- Sprinkle half of the ¼ c cheddar cheese on top of the eggs, then the ¼ c chicken, and then the remaining cheese.Place the other tortilla on top and cover the pan with a lid. Keep the heat low and cook until the cheese is melted.
- Flip the whole quesadilla once more to get both sides crispy. Then remove and enjoy with guac, salsa, or chipotle sauce for dipping!
Video
Notes
To store leftovers, put them in an airtight container for up to 3 days in the fridge. Reheat it in the microwave or air fryer until heated through.
Other protein options: barbacoa, pulled pork, black beans, etc.
Nutrition
Calories: 310kcal | Carbohydrates: 7g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 368mg | Sodium: 753mg | Potassium: 331mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1010IU | Vitamin C: 1mg | Calcium: 291mg | Iron: 2mg