High-Protein Breakfast Quesadilla (with Spinach, Sun-Dried Tomato, and Feta)
High-Protein Breakfast Quesadilla (with Spinach, Sun-Dried Tomato, and Feta)
Ingredients
For the Quesadillas
- 8 slices turkey bacon, Hickory Smoked Uncured, chopped
- 4 fresh flour tortillas, taco size
- 4 cups fresh spinach, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 4 large eggs, scrambled
- 1 cup egg whites
- 1 cup crumbled feta cheese, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil, or cooking spray, as needed
Instructions
- 1
In a large skillet, cook the turkey bacon over medium heat until crispy. Remove the bacon from the pan, chop into small pieces, and set aside. Drain any excess grease from the skillet, leaving a small amount if desired for flavor, or wipe clean.
⏱️ 8 min
- 2
In the same skillet (or a clean one), add 1 teaspoon of olive oil or a spritz of cooking spray. Add the chopped sun-dried tomatoes and fresh spinach. Sauté over medium heat for 2 to 3 minutes, or until the spinach is wilted and the tomatoes are fragrant.
⏱️ 3 min
- 3
Pour the scrambled whole eggs and egg whites over the sautéed vegetables. Season with salt and black pepper. Stir gently to combine the eggs and vegetables.
⏱️ 1 min
- 4
Sprinkle the chopped cooked turkey bacon and 3/4 cup of the crumbled feta cheese evenly over the egg mixture. Reduce the heat to low, cover the pan with a lid, and cook for 5 to 7 minutes, or until the egg mixture is mostly set and can be easily lifted with a spatula.
⏱️ 7 min
- 5
While the egg mixture is cooking, lightly warm one fresh flour tortilla in a separate dry skillet over medium heat for about 30 seconds per side, just until it's warm and pliable. Set aside.
⏱️ 1 min
- 6
Once the egg mixture is mostly set, carefully place the warmed tortilla directly on top of the egg mixture in the pan.
⏱️ 1 min
- 7
Using a large spatula, carefully flip the entire tortilla-egg combination over, so the tortilla is now on the bottom. Sprinkle the remaining 1/4 cup of crumbled feta cheese over the exposed egg side.
⏱️ 1 min
- 8
Fold the tortilla in half to create a quesadilla. Continue cooking on low heat, pressing gently with the spatula, for 2 to 3 minutes per side, or until both sides of the tortilla are golden brown and crispy, and the cheese inside is melted and gooey.
⏱️ 5 min
- 9
Remove the quesadilla from the pan, cut it in half, and serve immediately. Repeat steps 5-8 for the remaining quesadillas, adjusting cooking times as needed if making them individually.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Breakfast Quesadilla (with Spinach, Sun-Dried Tomato, and Feta)
Ingredients
For the Quesadillas
- 8 slices turkey bacon, Hickory Smoked Uncured, chopped
- 4 fresh flour tortillas, taco size
- 4 cups fresh spinach, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 4 large eggs, scrambled
- 1 cup egg whites
- 1 cup crumbled feta cheese, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil, or cooking spray, as needed
Instructions
- 1
In a large skillet, cook the turkey bacon over medium heat until crispy. Remove the bacon from the pan, chop into small pieces, and set aside. Drain any excess grease from the skillet, leaving a small amount if desired for flavor, or wipe clean.
⏱️ 8 min - 2
In the same skillet (or a clean one), add 1 teaspoon of olive oil or a spritz of cooking spray. Add the chopped sun-dried tomatoes and fresh spinach. Sauté over medium heat for 2 to 3 minutes, or until the spinach is wilted and the tomatoes are fragrant.
⏱️ 3 min - 3
Pour the scrambled whole eggs and egg whites over the sautéed vegetables. Season with salt and black pepper. Stir gently to combine the eggs and vegetables.
⏱️ 1 min - 4
Sprinkle the chopped cooked turkey bacon and 3/4 cup of the crumbled feta cheese evenly over the egg mixture. Reduce the heat to low, cover the pan with a lid, and cook for 5 to 7 minutes, or until the egg mixture is mostly set and can be easily lifted with a spatula.
⏱️ 7 min - 5
While the egg mixture is cooking, lightly warm one fresh flour tortilla in a separate dry skillet over medium heat for about 30 seconds per side, just until it's warm and pliable. Set aside.
⏱️ 1 min - 6
Once the egg mixture is mostly set, carefully place the warmed tortilla directly on top of the egg mixture in the pan.
⏱️ 1 min - 7
Using a large spatula, carefully flip the entire tortilla-egg combination over, so the tortilla is now on the bottom. Sprinkle the remaining 1/4 cup of crumbled feta cheese over the exposed egg side.
⏱️ 1 min - 8
Fold the tortilla in half to create a quesadilla. Continue cooking on low heat, pressing gently with the spatula, for 2 to 3 minutes per side, or until both sides of the tortilla are golden brown and crispy, and the cheese inside is melted and gooey.
⏱️ 5 min - 9
Remove the quesadilla from the pan, cut it in half, and serve immediately. Repeat steps 5-8 for the remaining quesadillas, adjusting cooking times as needed if making them individually.
⏱️ 2 min