High Protein Breakfast Quesadilla (31g Protein!)

A stack of protein breakfast quesadillas on a red tile background.

5 from 2 votes

High Protein Breakfast Quesadilla (31g Protein!)

You only need five ingredients to make this 5-minute high-protein breakfast quesadilla with eggs. It packs in 31g of protein and is literally as simple to make as it gets. I am not kidding when I say that I made it every day straight for 2 weeks (I can get a bit obsessed with foods - ha!).

Cook Time5

Total Time5

Course: Breakfast

Cuisine: American

Keyword: high protein, high protein breakfast quesadilla, high protein quesadilla, high protein quesadilla recipe, protein breakfast quesadilla, protein quesadilla

Servings:

Calories: 310kcal

Author: Mika Kinney

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. Or prep them up to 2 days in advance without any cold filling.

Other protein options: barbacoa, pulled pork, black beans, etc.

The best tortillas: I prefer to use Siete grain free almond flour tortillas but any smaller tortilla you like works! The almond flour tortillas will break if they aren't warmed enough, which is why this recipe is perfect for them. The low carb flour ones also work really well because they are so bendy.

Use a nonstick pan: When you try to flip the egg, it can be a real pain if you don't use a nonstick pan or a well-seasoned cast-iron pan. It's also helpful to use a pan similar in size to your tortilla so that the egg doesn't spread all over the place.

If the egg starts to stick: Grab a metal or thin spatula asap. Then you can gently pry it up before doing the full flip.

Nutrition