To-Go Breakfast Quesadillas
Recipe Type:
Standard
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 8.83 oz |
| Number of Servings | 4 |
| Serving Size | 2.19 oz |
Ingredients
7.06 oz
tortillas
4 pieces
Eggs
3.53 oz
cheddar cheese
3.53 oz
Bell peppers
1.77 oz
spinach
1 tsp
salt
1 tsp
black pepper
2 tbsp
olive oil
Directions
Step 1
Heat olive oil in a pan over medium heat.
Step 2
Add bell peppers and spinach to the pan. Cook until vegetables are tender.
Step 3
In a separate bowl, beat the eggs. Season with salt and black pepper.
Step 4
Pour the beaten eggs into the pan with the cooked vegetables. Cook until the eggs are set.
Step 5
Place tortillas on a clean surface. Divide the cooked egg and vegetable mixture evenly among the tortillas. Sprinkle cheddar cheese on top.
Step 6
Fold the tortillas in half to form quesadillas.
Step 7
Heat a pan over medium heat. Place the quesadillas in the pan and cook until the tortillas are crispy and the cheese is melted.
Step 8
Remove the quesadillas from the pan and let them cool slightly. Cut each quesadilla into quarters.
Step 9
Serve the To-Go Breakfast Quesadillas warm and enjoy!
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
16 g
(64
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 6.57 kcal | 0.33% |
| Vitamin A | 0.219 IU | 0.02% |
| Monounsaturated Fat | 0.1095 g | 0% |
| Saturated Fat | 0.1752 g | 0.16% |
| Fat | 0.3285 g | 0.23% |
| Carbohydrates | 0.5475 g | 0.11% |
| Sodium | 13.14 mg | 2.63% |
| Fibers | 0.0876 g | 0.23% |
| Sugars | 0.0438 g | 0% |
| Protein | 0.3504 g | 0.41% |
| Vitamin C | 0.876 mg | 0.97% |
| Calcium | 0.438 mg | 0.09% |
| Iron | 0.219 mg | 0.04% |
| Potassium | 8.76 mg | 1.75% |
| Alcohol | 0 g | 0% |
| Cholesterol | 5.475 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0219 mcg | 0.91% |
| Vitamin E | 0.0438 mg | 0.29% |
| Zinc | 0.0438 mg | 0.01% |
| Selenium | 0.3285 mcg | 0.07% |
| Vitamin D | 0.0657 mcg | 0.44% |
Recipe Attributes
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