These crispy, satisfying breakfast quesadillas are loaded with high-protein chicken, eggs, cheese, and sautéed vegetables—all toasted in a golden tortilla. Great for meal prep and quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1½ cups cooked chicken, diced or shredded
6 large eggs
¾ cup shredded cheddar or Monterey Jack cheese
1 bell pepper, diced
½ medium onion, chopped
1 tbsp olive oil
4 large whole wheat or low-carb tortillas
Salt and pepper, to taste
Optional: Greek yogurt, salsa, avocado for serving
Instructions
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Dice chicken and vegetables. Whisk eggs with salt and pepper.
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Heat olive oil in a skillet. Cook peppers and onion until soft, about 6–8 minutes. Set aside.
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Scramble eggs gently until just set.
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Warm chicken in skillet with optional seasoning.
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Lay out tortillas. On one half of each, layer eggs, chicken, veggies, and cheese. Fold over.
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Cook each quesadilla in a skillet over medium heat, 2–3 minutes per side until golden and crisp.
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Slice and serve with desired toppings.