Cheesy Egg Quesadilla – a high protein breakfast

When you’re after a meal that packs a protein punch and pleases the whole family, look no further than the Cheesy Egg Quesadilla. It’s quick, versatile, and can be whipped up in no time, making it a lifesaver on busy mornings. Did you know that two eggs offer a hearty 12-18 grams of protein? Imagine biting into a warm, cheesy tortilla that melts in your mouth, with sizzling eggs, spicy salsa, and cozy cheese. Perfect any time of the day, this dish is bound to become one of your favorites.

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Why This Cheesy Egg Quesadilla – a High-Protein Breakfast Never Fails

For busy families or anyone needing a quick meal on the go, this Cheesy Egg Quesadilla is a game changer. It’s not only satisfying but also a fantastic way to squeeze in essential nutrients without sacrificing flavor. Imagine the satisfaction of a crisp tortilla layered with fluffy eggs, lovely melted cheese, and your favorite salsa, all ready in just minutes! Trust me, after trying this simple yet delicious recipe, you’ll tell your friends about it—not just for breakfast, but as a terrific snack or light dinner as well.

Ingredient Lineup

To whip up this scrumptious Cheesy Egg Quesadilla, gather these essentials:

• 2 (6-inch) tortillas: I recommend using Siete almond flour tortillas for a gluten-free option or any favorite brand.
• 2 eggs: A fantastic source of protein to keep you powered.
• 3 tbsp salsa of choice: Choose your preferred level of spiciness.
• 1/4 cup cheddar cheese: Shredded for the melty goodness.
• 1/4 cup chicken: Shredded or your protein of choice, like beans or tofu for a vegetarian option.
• Extras: Guacamole, salsa, or chipotle sauce for dipping.
• 1/8 cup cottage cheese: A creamy addition to the egg mixture, which gives it extra texture.

Let’s Cook

1. Heat a 7 or 8-inch skillet over low to medium heat for even cooking. (Pro Tip: A non-stick skillet helps prevent sticking and makes flipping easier.)
2. In a bowl, mix together the 2 eggs, 3 tbsp of salsa, and 1/8 cup cottage cheese until blended.
3. Pour the egg mixture into the pan and place one of the tortillas on top of the egg mixture before it cooks to create a nice base.
4. Once the eggs are almost cooked but still slightly runny, carefully release the eggs from the pan using a spatula, and flip the whole thing over. (Expert Tip: Don’t panic if it’s not perfect; practice makes you a flipping pro!)
5. Sprinkle half of the 1/4 cup cheddar cheese on top of the eggs, followed by the 1/4 cup chicken, and then the remaining cheese.
6. Place the other tortilla on top and cover the pan with a lid. Keep the heat low and cook until the cheese is melted and gooey.
7. Finally, flip the whole quesadilla once more to ensure both sides turn crispy. Serve hot and enjoy with guac, salsa, or chipotle sauce for extra zing!

Nutrition Breakdown

A serving of this Cheesy Egg Quesadilla, which includes one filled tortilla, generally amounts to:

• Calories: 350
• Protein: 25 grams
• Carbohydrates: 28 grams
• Fat: 18 grams
• Fiber: 3 grams

Packed with not just protein but vitamins and minerals from eggs and chicken, this dish keeps you feeling full and satisfied while delivering a wealth of nutrients.

Perfect Pairings

The beauty of the Cheesy Egg Quesadilla is its versatility. Serve this dish with a side of fresh salad, diced avocado slices, or some fruit for a complete meal. It’s perfect for brunch gatherings, breakfast-for-dinner nights, or your go-to fuel before a long day. You can also flip it into a more festive affair by using colorful toppings or seasonal ingredients like fresh tomatoes or bell peppers in the summer.

How to Store It Right

To keep your Cheesy Egg Quesadilla fresh, store it in an airtight container in the fridge for up to three days. If you want to save some for later, it can even be frozen; wrap each quesadilla tightly in foil or plastic wrap, then store them in a freezer bag for up to a month. For reheating, a skillet on low heat brings back that crispiness in just a few minutes, but don’t rush the process!

Pro Tips

1. Customize your protein: Feel free to add diced vegetables or different proteins for whichever flavor profile you prefer.
2. Spice it up: Add some cumin or chili powder to the egg mixture for an extra kick.
3. Crispier Texture: For an extra crispy bottom, use a little olive oil or butter in the skillet.
4. Cheese Variations: Experiment with different kinds of cheese; pepper jack adds a nice spicy twist.
5. Presentation: Cut the quesadilla into wedges and serve with colorful dips for an appetizing platter.

Flavor Experiments

1. Seasonal Twist: Incorporate fresh spinach and sun-dried tomatoes into the egg mixture for a tasty summer quesadilla.
2. Gourmet Option: Use goat cheese and finely chopped herbs like chives or parsley for an upscale flavor.
3. Playful Variation: Try adding some shredded zucchini or sweet potato to the mix for a fun, hidden veggie boost.

Learn from My Mistakes

1. Overcooked Eggs: Avoid tough, rubbery eggs by cooking them just until set but still soft—aim for a fluffy texture.
2. Tortilla Tears: If you’re encountering ripped tortillas, warmth them briefly in a skillet before using; this keeps them pliable.
3. Uneven Cooking: Monitor heat levels carefully; too high will burn the outside while leaving the inside raw.
4. Cheese Fallout: If excess cheese oozes out while cooking, dial down the heat; cooking slowly ensures everything bonds together nicely.
5. Flip Faceplants: If flipping is challenging, use a large spatula or the “plate flip” technique. Slide onto a plate, then invert onto the skillet.

What to Do with Leftovers

1. Breakfast Wrap: Chop up leftover quesadilla and toss it into scrambled eggs for a hearty breakfast scramble.
2. Quesadilla Salad: Create a fun salad by dicing leftover quesadilla and tossing it on greens with avocados and a zesty vinaigrette.
3. Savory Breakfast Bowl: Serve leftover portions with a scoop of Greek yogurt and fresh salsa for a high-protein breakfast bowl.

Quick Questions

Can I make these quesadillas in advance?

Absolutely! Prepare and assemble your quesadillas in advance. Just store them in the fridge, and they can be quickly reheated in a skillet or in the oven.

What type of tortillas work best?

I recommend using tortillas that fit your dietary needs; almond flour tortillas or corn tortillas are great gluten-free options, while regular flour tortillas are excellent if gluten isn’t an issue.

Can I use egg whites instead of whole eggs?

Certainly! Egg whites can be a healthier option. You can replace the whole eggs with 4 egg whites for a lighter version while still maintaining protein levels.

What can I add for extra veggies?

Chopped spinach, bell peppers, or diced tomatoes are fantastic add-ins that boost nutrition without compromising on taste. Go wild with whatever veggies you have on hand!

This Cheesy Egg Quesadilla is a remarkable mixture of flavors and textures. Whether you decide to enjoy it for breakfast, lunch, or as a late-night snack, it’s sure to please and satisfy. Happy cooking!