Breakfast Quesadillas

• 8 flour tortillas
• 1 cup shredded cheddar cheese (or dairy-free alternative)
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 6 large eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup salsa
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Steps

1. 1 Heat olive oil in a skillet over medium heat.
2. 2 Whisk eggs with milk, salt, and pepper in a bowl.
3. 3 Scramble eggs in the skillet until just set; remove from heat.
4. 4 Sprinkle bell pepper and onion into the scrambled eggs and mix well.
5. 5 Lay out tortillas and sprinkle cheese evenly over half of each.
6. 6 Top cheese with egg mixture and a spoonful of salsa.
7. 7 Fold tortillas over filling to form semi-circles.
8. 8 Cook quesadillas in the skillet for 2-3 minutes per side, until golden and cheese is melted.
9. 9 Cut each quesadilla into wedges.
10. 10 Garnish with cilantro and avocado slices.

Nutrition

Tips

• For a quicker option, use pre-chopped veggies from the freezer aisle.
• Experiment with different cheeses for varied flavor profiles.
• Serve with a side of sour cream or additional salsa for dipping.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Serving Suggestions

• Pair with fresh fruit salad for a balanced breakfast.
• Serve with a side of black beans for added protein.

FAQ