A crispy, filling breakfast quesadilla loaded with high-protein chicken, eggs, sautéed veggies, and melted cheese. Easy to make, meal-prep friendly, and completely satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1½ cups cooked chicken, shredded or chopped
6 large eggs
¾ cup shredded cheddar, Monterey Jack, or pepper jack
1 bell pepper, diced
½ small onion, chopped
1 tbsp olive oil
4 large whole wheat or low-carb tortillas
Salt and pepper, to taste
Optional toppings: Greek yogurt, salsa, avocado
Instructions
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Chop chicken and vegetables. Whisk eggs.
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In a skillet, heat oil and sauté bell pepper and onion until soft. Set aside.
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Scramble eggs until just set, then remove from heat.
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Warm chicken in skillet with seasoning if needed.
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Lay out tortillas and fill half with eggs, chicken, veggies, and cheese. Fold over.
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Cook each quesadilla in skillet over medium heat for 2–3 minutes per side, until crisp and golden.
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Slice into wedges and serve warm with optional sides.