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Egg and Cheese Quesadillas

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crisangusdcn

Egg and Cheese Quesadillas

egg and cheese quesadilla
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Breakfast
Cuisine: 30-minute-meals, American
Calories: 497
Ingredients Method Notes

Ingredients
  

  • 8 Eggs (large)
  • 6 oz Cheddar cheese (shredded)
  • 1 tsp Taco seasoning
  • 2 tsps Avocado oil
  • 4 Tortillas (whole wheat or gluten-free)

Method
 

  1. Whisk the eggs in a small bowl. Add the cheese and taco seasoning and stir to combine. Remove and set aside.
  2. Add the oil to a small skillet over medium heat. Once hot, pour the egg mixture into the skillet and cook, stirring often with a spatula, until fluffy and cooked to your liking.
  3. In the same skillet, add the tortilla and then add half the egg filling one side of the tortilla. Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges. Serve with salsa (optional) and enjoy!
    Serving size = one quesadilla
    Protein 26g, Carbs 32g, Fiber 4g

Notes

This is the perfect idea for a quick breakfast that is high in protein to help get you fueled up for the day.  Try adding fresh cilantro, jalapenos, bell peppers, onions, mushrooms, or chorizo to enhance your meal.
You and your family will love this grab-and-go breakfast!  
Serve with orange slices, strawberries, or other favorites.
It's best consumed fresh, but leftovers may be refrigerated in an airtight container for 2-3 days.  Keep the tortillas separate to avoid them getting soggy.   
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