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.
Low Carb Breakfast Quesadillas - Freezer Friendly
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- 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
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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