Jump to Recipe Print RecipeAs I stood in my kitchen one busy morning, the aroma of savory scrambled eggs mingling with melted cheese filled the air, immediately lifting my spirits. This High-Protein Breakfast Quesadilla has quickly become my go-to solution for those rushed mornings when a healthy meal seems nearly impossible. Packing over 30 grams of protein, this delightful dish not only keeps you satisfied until lunchtime but also comes together in a mere 20 minutes! With fluffy eggs and creamy cottage cheese enveloped in crispy tortillas, it’s a satisfying breakfast that caters perfectly to busy schedules. Plus, you can personalize it with your favorite add-ins to turn the ordinary into the extraordinary. How do you start your day off on a deliciously fulfilling note? Why choose a breakfast quesadilla? Simplicity: Preparing this delicious breakfast quesadilla is incredibly quick, making it perfect for busy mornings. Protein-packed: With over 30 grams of protein, it fuels your day, keeping you energized until lunch. Flavorful combinations: The fluffy eggs and creamy cottage cheese create a comforting flavor profile that you can customize with your favorite ingredients. Versatility: From adding crumbled sausage to mixed veggies, the options are limitless! Family-friendly: This recipe caters to everyone’s taste buds, making it a perfect option for family breakfasts. For more delightful breakfast ideas, check out my recipes for Sweet Potato Breakfast and French Toast Sticks. Breakfast Quesadilla Ingredients For the Quesadilla Large Eggs – Provides structure and protein; use two to create a fluffy scramble. Liquid Egg Whites – Adds volume without the extra calories; two tablespoons keep the texture light. Cottage Cheese – Increases moisture and protein; whisk well to avoid lumps in your breakfast quesadilla. Whole Wheat Tortillas – Acts as the sturdy base; opt for whole wheat for added fiber, or try low-carb alternatives. Cheddar Cheese – Melts beautifully for a rich flavor; shred fresh cheese to avoid anti-caking additives. Optional Add-ins Crumbled Breakfast Sausage – Adds a savory kick; use turkey sausage for a healthier twist. Diced Bell Peppers – Infuses color and crunch; sauté lightly for extra sweetness. Spinach – Packed with nutrients; ensure it’s moisture-free to keep the quesadilla crisp. Cooking Essentials Oil or Butter – Used for cooking; a small amount prevents sticking and adds flavor. Step‑by‑Step Instructions for High-Protein Breakfast Quesadilla Step 1: Prep Egg Mixture In a mixing bowl, whisk together two large eggs, two tablespoons of liquid egg whites, and half a cup of cottage cheese until the mixture is smooth and well combined. Make sure there are no lumps in your cottage cheese for a creamy filling. Season the mixture with salt and pepper to taste, then set it aside while you heat your skillet. Step 2: Cook Scramble Heat a nonstick skillet over medium heat. Add a small drizzle of oil or a pat of butter to the pan, allowing it to melt and coat the bottom. Pour in the egg mixture and gently stir with a spatula until the eggs are fully cooked, fluffy, and no longer runny, which should take about 3-4 minutes. Once done, transfer the scramble to a plate and keep warm. Step 3: Assemble Quesadilla Wipe down the skillet with a paper towel and add another drizzle of oil. Place a whole wheat tortilla in the skillet, then sprinkle half of the shredded cheddar cheese evenly over the surface. Spoon the scrambled egg mixture on top, and add the remaining cheese. Carefully place a second tortilla on top, pressing down gently to help everything stick. Step 4: Cook Quesadilla Cook the quesadilla in the skillet on medium heat for about 2-3 minutes or until the bottom is golden brown and crispy. Use a spatula to check for doneness. When ready, carefully flip the quesadilla over and cook the other side for another 2-3 minutes until golden and the cheese is melted and gooey. Step 5: Rest and Cut Once both sides of your breakfast quesadilla are beautifully golden, remove it from the skillet and let it rest on the cutting board for about one minute. This resting time allows the filling to set and helps prevent it from oozing out when you slice it. After resting, use a sharp knife to cut the quesadilla into wedges, making it easy to serve. What to Serve with High-Protein Breakfast Quesadilla Elevate your morning feast with delectable sides that awaken your taste buds and complement your high-protein breakfast. Fresh Salsa: Bright and vibrant, fresh salsa adds a zesty kick that contrasts beautifully with the creamy filling of the quesadilla. The freshness enhances each bite, making breakfast even more enjoyable. Sliced Avocado: Creamy avocado brings a rich texture to the table, providing healthy fats for a satisfying meal. It pairs perfectly with the flavors of the quesadilla, creating a balance that feels indulgent yet nutritious. Greek Yogurt Dollop: A spoonful of Greek yogurt introduces a tangy creaminess, making for a delightful dip. This subtle contrast enhances the overall experience without overshadowing the main dish. Seasoned Black Beans: Hearty black beans add a nutritious punch and complement the protein-packed quesadilla. They offer a satisfying texture and flavor that enriches your breakfast spread. Crispy Hash Browns: Golden, crispy hash browns bring a satisfying crunch to your plate. They soak up flavors beautifully, creating a delightful combination with your breakfast quesadilla. Fruit Salad: A light, refreshing fruit salad provides a burst of natural sweetness. The fresh fruits are perfect for balancing the richness of the quesadilla, making for a well-rounded meal. Iced Coffee: A chilled cup of iced coffee offers a refreshing caffeine boost to kickstart your day. Its bold flavor contrasts with the breakfast quesadilla, creating a harmonious, energizing breakfast moment. How to Store and Freeze Breakfast Quesadilla Room Temperature: It’s best to avoid keeping cooked breakfast quesadilla at room temperature for safety; consume within 2 hours to prevent spoilage. Fridge: Store leftover quesadillas in an airtight container for up to 2 days. Allow them to cool completely before wrapping to maintain freshness. Freezer: For longer storage, wrap the cooled quesadilla tightly in plastic wrap and then in foil, keeping it in the freezer for up to 3 months. Reheating: To reheat, thaw in the refrigerator overnight, then warm in a skillet over medium heat for a few minutes on each side to regain crispness and melt the cheese. Breakfast Quesadilla Variations and Substitutions Feel free to get creative—these variations will inspire you to customize your breakfast quesadilla to match your craving! Vegetarian Delight: Replace crumbled sausage with sautéed mushrooms and spinach for a veggie-packed twist. The earthy flavors blend perfectly with the creamy cheese. Spicy Kick: Add diced jalapeños to the egg mixture for a zesty heat that elevates your quesadilla. Just remember to adjust based on your spice tolerance! Herb-Infused: Incorporate fresh herbs like cilantro or chives for a garden-fresh touch. The vibrant flavors create a refreshing note with each bite. Creamy Avocado: Layer in slices of ripe avocado for added creaminess without the heaviness. It complements the rich cheese beautifully. Flavor Boost: Try mixing in smoked paprika or cumin to the egg mixture, creating a smoky flavor that tantalizes your taste buds. Cheese Variations: Swap cheddar for a tangy feta or a creamy goat cheese, which adds a whole new dimension to your quesadilla. Low-Carb Option: Use cauliflower tortillas instead of traditional ones for a low-carb alternative that’s just as delicious! Just make sure to handle them gently, as they tend to be a bit delicate. Breakfast Quesadilla Muffins: For an entirely new experience, transform the filling into savory muffin tops using a muffin tin; perfect for meal prepping! As you experiment with these variations, remember to check out my other recipes like Muffin Breakfast Pizza for more inspiring breakfast ideas. Enjoy making it your own! Make Ahead Options These High-Protein Breakfast Quesadillas are a fantastic meal prep solution for busy mornings! You can whisk the egg mixture (including the eggs, egg whites, and cottage cheese) up to 24 hours in advance and simply refrigerate it in an airtight container. Additionally, you can prepare the quesadilla with all ingredients assembled (but not cooked) and store it covered in the fridge for up to 3 days. Just make sure to place a piece of parchment paper between the tortillas to maintain crispness. When you’re ready to serve, cook the quesadilla in a skillet as directed, allowing for that perfect golden-brown crust and gooey center. With these make-ahead tips, you’ll enjoy a delicious breakfast quesadilla with minimal morning effort! Expert Tips for Breakfast Quesadilla Heat Matters: Maintain medium heat throughout cooking to ensure your quesadilla is golden, not burnt, while filling stays creamy. Rest Before Cutting: Let the quesadilla sit for one minute before slicing. This prevents oozing filling, making for neater wedges. Batch Prep: Whisk your egg mixture the night before to streamline your busy morning routine—just cook and assemble! Freshly Shredded Cheese: Opt for freshly shredded cheddar instead of pre-packaged to avoid additives that can alter melting quality. Stay Crisp: If adding veggies, sauté them first to remove moisture, ensuring a delightfully crispy breakfast quesadilla. High-Protein Breakfast Quesadilla Recipe FAQs How do I choose ripe ingredients for my breakfast quesadilla? Absolutely! When selecting ingredients, especially for veggies like bell peppers or spinach, look for vibrant colors and firmness. Avoid produce with dark spots or wilting; fresh ingredients ensure a delicious quesadilla. For eggs, choose those that are just a few days old for the best flavor and texture. What’s the best way to store leftover breakfast quesadillas? Very easy! Allow the cooked quesadilla to cool completely, then wrap it tightly in plastic wrap before placing it in an airtight container. It can be stored in the refrigerator for up to 2 days. If you want to keep it longer, wrap it in foil and place it in the freezer for up to 3 months. Can I freeze breakfast quesadillas? Absolutely! To freeze, make sure your quesadilla is cooled down to room temperature. Wrap it tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. When you’re ready to eat, thaw it in the fridge overnight before reheating. What if my quesadilla gets soggy? Don’t worry! If you find your breakfast quesadilla has turned out soggy, it might be due to moisture in your fillings. To avoid this, make sure to sauté your vegetables ahead of time to remove excess water and whisk your cottage cheese well to avoid lumps. Cooking the quesadilla at medium heat helps create that crispy exterior too! Can I make this quesadilla gluten-free? Absolutely! Simply substitute the whole wheat tortillas with gluten-free tortillas. There are many fantastic options available now that taste delicious and hold up well in a quesadilla. Always check the labels to ensure they fit your dietary needs. Are there any dairy-free alternatives for the breakfast quesadilla? Very much so! For a dairy-free option, you can use plant-based cheese alternatives and substitute cottage cheese with silken tofu that’s been blended until smooth. These swaps will still provide you with a creamy texture and satisfying flavor without the dairy. Satisfy Your Morning with This High-Protein Breakfast Quesadilla No ratings yet This breakfast quesadilla is a quick and protein-packed dish, perfect for busy mornings. Enjoy over 30 grams of protein in just 20 minutes! Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 10 minutes minsResting Time 1 minute minTotal Time 20 minutes mins Servings: 2 quesadillasCourse: BreakfastCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Quesadilla2 large eggs Provides structure and protein2 tablespoons liquid egg whites Adds volume without extra calories0.5 cup cottage cheese Increases moisture and protein2 whole wheat tortillas Acts as the sturdy base1 cup shredded cheddar cheese Melts beautifully for rich flavorOptional Add-ins0.5 cup crumbled breakfast sausage Adds a savory kick0.5 cup diced bell peppers Infuses color and crunch1 cup spinach Packed with nutrientsCooking Essentials1 tablespoon oil or butter Prevents sticking and adds flavor Equipment nonstick skilletMixing BowlSpatulaknifecutting board Method Step-by-Step Instructions for High-Protein Breakfast QuesadillaIn a mixing bowl, whisk together two large eggs, two tablespoons of liquid egg whites, and half a cup of cottage cheese until smooth. Season with salt and pepper to taste, then set aside.Heat a nonstick skillet over medium heat. Add a small drizzle of oil or a pat of butter. Pour in the egg mixture and gently stir until the eggs are fully cooked, about 3-4 minutes. Transfer scramble to a plate and keep warm.Wipe the skillet and add another drizzle of oil. Place a whole wheat tortilla in the skillet, sprinkle half of the shredded cheddar cheese, spoon the scrambled egg mixture on top, and add the remaining cheese. Place a second tortilla on top.Cook the quesadilla on medium heat for 2-3 minutes until golden brown. Flip and cook the other side for another 2-3 minutes until the cheese is melted.Remove from skillet and let rest for one minute. Cut into wedges and serve. Nutrition Serving: 1quesadillaCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 190mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 2mg NotesOptional add-ins can vary as per personal preference. Sauté vegetables to remove moisture for the best texture. Tried this recipe?Let us know how it was!
