Healthy Egg And Cheese Breakfast Quesadillas

I’m serious, guys. It’s week two of the new year and I have my breakfast prepped and ready to go for the week. And it’s my favorite kind of quesadillas – the ones you can have at 7AM with eggs, ham, broccoli and cheese.

But don’t worry – these won’t make you crash with a food coma! I promise. They’re hearty and filling, and they’re only 291 calories per serving, and that includes the fruit!

INGREDIENTS:

1 tablespoon olive oil

2 cloves garlic, minced

1 cup diced ham

1 cup chopped broccoli florets

4 large eggs, lightly beaten

Kosher salt and freshly ground black pepper, to taste

2 green onions, thinly sliced

4 4-inch whole wheat tortilla

1/2 cup shredded reduced fat cheddar cheese

1/2 cup raspberries

1/2 cup blueberries

4 tangerines, peeled and segmented

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes.

Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions.

Layer half of each tortilla with the egg mixture; sprinkle with cheese. Fold in half and place onto the prepared baking sheet.

Place into oven and bake until the cheese has melted, about 5-6 minutes.

Place quesadillas, raspberries, blueberries and tangerines into meal prep containers.*

NOTES:

*Refrigerate for up to 3 days. The quesadillas can be reheated in the microwave in 30-second intervals until heated through.