Low Carb Breakfast Quesadillas - Freezer Friendly - Slender Kitchen

Low Carb Breakfast Quesadillas - Freezer Friendly

Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content


I used to work in an office building in downtown LA before I begin blogging full time.   Whenever we knew we had a tough and long day ahead of us, my coworkers and I would head to the little cafe next door for breakfast quesadillas to get our days started.  They were everything you wanted for breakfast and stuffed with an ungodly amount of eggs, cheese, and some kind of breakfast meat.  Those drool worthy quesadillas were the inspiration for today's recipe.

Stuffed with eggs, egg whites, veggies, and reduced fat cheese - these are breakfast quesadillas you can feel good about.  You can also make up a big batch and freeze them for quick breakfasts (or lunches or dinners).  Just make sure to follow the directions for freezing - it's important to remove some of the moisture before wrapping everything up so you don't end up with a soggy, freezer burned quesadilla.


Prep Time

Low Carb Breakfast Quesadillas - Freezer Friendly

Prep Time: 
Cook Time: 
Total Time: 


  • 1 tsp. olive oil
  • 1/2 cup red onion, chopped
  • 1 cup mushrooms, chopped
  • 1 U green pepper, diced
  • 2 cups fresh spinach
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. oregano
  • 3 U eggs
  • 3 U egg whites
  • Salt and pepper
  • 3 U low carb wraps (like Flatout)
  • 3/4 cup reduced fat shredded cheddar cheese

Nutritional Facts

Serving Size: 
1 quesadilla
Amount Per Serving
Calories 280
Calories from Fat 104
% Daily Value *
Total Fat 11g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 193mg
Sodium 565mg
Total Carbohydrate 23g
Dietary Fiber 11g
Sugars 3g
Protein 29g


  1. Add the olive oil to a skillet over medium heat. Add the onion, mushrooms, pepper, and spinach. Cook for 8-10 minutes until tender. If needed add 1-2 tbsp. of water to prevent burning.
  2. Meanwhile, whisk the eggs with the cumin, chili powder, and oregano.
  3. Add to the pan and scramble until eggs are cooked through.
  4. Divide the eggs, veggies, and cheese into the tortillas. Place in the freezer on a plate or baking sheet lined with parchment for one hour. Remove and wrap individually to store or place in a freezer safe bag.
  5. To reheat in a skillet, first microwave it to defrost and then warm in a skillet to get the outside nice and crispy. You can also microwave it only, but it will taste a bit better in the pan..
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