Mexican · fingerfood

Baked Whole Wheat Breakfast Quesadilla

Name: Baked Whole Wheat Breakfast Quesadilla
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 whole wheat tortillas (8"); 2 breakfast sausage patties (about 3 oz.); 3 eggs, whisked; 2-3 scallions, chopped, white and green parts separated; 1/3 cup chopped veggies (I used a combo of zucchini plus red and yellow bell peppers); 1 cup shredded sharp cheddar; 2 Tablespoons salsa; olive oil for the pan and for brushing on the tortillas; Wipe out the pan. Add some olive oil and set over medium-low heat. Pour in the whisked eggs, stir gently until they are set, and remove from the heat.; Bake for 8-10 minutes, or until golden brown and crispy. Cut into wedges. Serve with additional chopped scallions and peppers, and with a side of salsa for dipping.; This is one hearty breakfast!; This recipe is a contest entry for a Johnsonville promotion. It is not a sponsored post.; What do your kids like to eat for breakfast on school days?

“Baked Whole Wheat Breakfast Quesadilla might be just the hor d'oeuvre you are searching for. This recipe serves 2 and costs $2.61 per serving. One portion of this dish contains around 43g of protein, 52g of fat, and a total of 875 calories. 1 person has made this recipe and would make it again. It is brought to you by fullbellysisters.blogspot.com. If you have this recipe is a contest entry, wipe out the pan. add some olive oil and set over medium-low heat. pour in the whisked eggs, olive oil, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about about 45 minutes. Overall, this recipe earns an improvable spoonacular score of 0%. Try Almost Whole Wheat Bread, Coconut and Whole Wheat Chicken Tenders, and Molasses Whole Wheat Bread for similar recipes.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Tortillas8"4 whole
Breakfast sausage pattiesabout 3 oz.3 oz
Eggswhisked3
Scallionschopped, white and green parts separated2
VeggiesI used a combo of zucchini plus red and yellow bell peppers⅓ cup
Sharp cheddar1 cup
Salsa2 tbsp
Olive oil1 serving
Wipe out the pan. add some olive oil and set over medium-low heat. pour in the whisked eggsstir gently until they are set, and remove from the heat.1 serving
Bakeor until golden brown and crispy. Cut into wedges. Serve with additional chopped scallions and peppers, and with a side of salsa for dipping.1 serving
This is one breakfast1 serving
This recipe is a contest entry1 serving
What do your kids like to eat1 serving

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

28 steps · 45 min

1
I know some of your kids have already returned to school. My son's first day (of second grade! When did he get so big?! He's practically a teenager!) isn't for a couple weeks. But I'm already getting into back-to-school mode—like, how am I going to get this kid back on a regular sleeping schedule?!
2
One thing I've definitely got a handle on is breakfast. So when I was invited through The Daily Meal's Culinary Content Network to participate in the @Johnsonville #backtoschoolbreakfast contest, I knew I had to make some delicious breakfast quesadillas!
3
These quesadillas are a fun and hearty dish that will give your kids loads of energy throughout the morning. Not only do the quesadillas provide plenty of protein, they've also got fiber and carbs from the whole wheat tortillas, and Vitamin C in all the vegetables. It's a breakfast designed to be playful—but also incredibly satisfying.

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