Breakfast Quesadilla Recipe
This High-Protein Breakfast Quesadilla, with fluffy scrambled eggs, lean breakfast sausage, and cheese, has over 30 grams of protein per serving!
Foto: SkinnytasteIngredients
- 1.25 ounces cooked chicken breakfast sausage (if frozen thawed (2 links), chopped)
- 1 large egg
- 2 tablespoons egg whites*
- 3 tablespoons part-skim cottage cheese
- 2 tablespoons chopped scallions
- pinch kosher salt
- black pepper (to taste)
- 1 ounce part-skim shredded cheddar
- 7 - inch low carb tortillas (I love Mission whole wheat carb balance or use gluten-free)
- salsa and guacamole (optional for serving)
Steps
Add the sausage to a small non-stick skillet and cook over medium heat until the sausage is browned and crispy on the edges. When the sausage is cooked, remove it from the skillet and set aside.
While the sausage is cooking, crack the eggs into a bowl and season with salt and black pepper, to taste. Add the cottage cheese and scallions and whisk the eggs.
Spray the skillet and add the eggs to the skillet and cook them over medium heat, folding them as the eggs set until the moisture is gone, 2 to 3 minutes, then remove from the heat.
Heat a clean large skillet or griddle over medium-low heat and spray with oil, add the tortilla.
Place half of the cheese on the bottom half of the tortilla, spreading it out to cover half of the tortilla. Top with the egg, sausage and remaining cheese and cook until the bottom is browned and crispy about 2 to 3 minutes, then fold the tortilla closed and flip, cook until the cheese on the inside is melted.
Slice the quesadilla into three pieces, then serve.
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