Breakfast Quesadilla
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
1 serving
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Calories
605 kcal
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Course
Main Course, Breakfast
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Cuisine
Mexican
Breakfast Quesadilla
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I love making these breakfast quesadillas for a quick, flavorful and nutritious morning meal. Ready in just 15 minutes and great to freeze!
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Ingredients
- 2 eggs medium
- 1 teaspoon hot sauce more or less depending on your spice tolerance
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons olive oil
- 1 flour tortilla large
- ½ cup sharp cheddar grated
- ½ cup spinach washed and drained
- 1 tablespoon cilantro finely chopped
- 1 tablespoon pickled jalapeno chopped
- ⅓ cup black eyed peas rinsed and drained, see notes for substitutions*
- 4 cherry tomatoes halved
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Instructions
- Whisk the eggs with hot sauce, salt and pepper until they are well blended. Add the beans and set aside.
- Heat olive oil in a medium non-stick skillet. Add the egg mixture and cook, stirring frequently with a rubber spatula, until eggs are just cooked, approximately 1 to 3 minutes. Transfer the eggs to a bowl.
- Heat a large skillet over medium heat to warm the tortilla, flipping it occasionally. Once the tortilla and pan are warm, sprinkle half of the cheese on one side of the tortilla and add the spinach leaves. Spread scrambled eggs over the cheese, then add in the cilantro, jalapeños, black eyed beans, tomato halves and sprinkle the remaining cheese over the filling evenly.
- Fold the empty half of the tortilla over the toppings. Cook until the bottom is golden and crispy, about 1 to 2 minutes, adjusting the heat if needed to avoid burning. Flip it and cook until the second side is also golden and crispy.
- Remove the skillet from heat immediately and transfer the quesadilla to a cutting board. Let it cool briefly to set, then slice each quesadilla into 2 pieces with a kitchen knife.
Notes
- Beans: You can also use black, red kidney beans or pinto beans instead.
- You can also use black, red kidney beans or pinto beans instead.
Nutrition Information
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Calories
605kcal
(30%)
Carbohydrates
33g
(11%)
Protein
32g
(64%)
Fat
39g
(60%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.03g
Cholesterol
384mg
(128%)
Sodium
1591mg
(66%)
Potassium
624mg
(18%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
2994IU
(60%)
Vitamin C
24mg
(27%)
Calcium
533mg
(53%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 33g | 11% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 384mg | 128% |
| Sodium | 1591mg | 66% |
| Potassium | 624mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2994IU | 60% |
| Vitamin C | 24mg | 27% |
| Calcium | 533mg | 53% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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