At only 300 calories per serving, this decadent bacon and egg breakfast quesadilla packs a whopping 36 grams of protein, enough to power your whole morning! Compared with restaurant versions, this mouthwatering dish will save you loads of calories, fat and sodium. Homemade never tasted so good.
Bacon and Egg Breakfast Quesadilla
- 2 strips center-cut bacon, chopped
- 2 tablespoons chopped green onions
- 4 egg whites, whisked until slightly frothy
- 1 ( 8-inch diameter) low-fat, whole-wheat tortilla
- 1 ounce (about ½ cup) finely shredded, reduced-fat Cheddar cheese
- 1 tablespoon canned green chilies, or more to taste
Place a small nonstick skillet over medium-high heat, and add the bacon. Cook it for 5–7 minutes, stirring occasionally, until the bacon is crisp. Add the onions, and cook until just heated. Remove the mixture from the pan, and cover it to keep it warm.
Drain any excess grease. Return the skillet to the stove, and coat with cooking spray if needed. Add the eggs and cook, stirring often, until firm. Stir in the bacon mixture.
Place a nonstick skillet that’s larger than the tortilla over medium-high heat. Add the tortilla to the pan. Sprinkle half of the cheese over half of the tortilla. Then, sprinkle the egg mixture and the chilies over that. Sprinkle on the remaining cheese. Fold the bare half over the filled half. Cook it for about 2 minutes, until the cheese is beginning to melt and it is lightly browned in spots. Carefully flip the quesadilla, and cook it another 2 minutes, until the cheese is completely melted.
Serves: 1 | Serving Size: 1 quesadilla
Per serving: Calories: 294; Total Fat: 12g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Cholesterol: 22mg; Sodium: 690mg; Carbohydrate: 18g; Dietary Fiber: 7g; Sugar: 0g; Protein: 36g
Nutrition Bonus: Potassium: 298mg; Iron: 7%; Vitamin A: 15%; Vitamin C: 6%; Calcium: 56%
Get more recipes like this in Devin Alexander’s book The Most Decadent Diet, and learn the secrets to cooking your favorite dishes in a healthier way. Get your copy here.