Meal Prep Breakfast Quesadillas (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
2 cloves garlic, minced
03 -
1 cup diced ham
04 -
1 cup chopped broccoli florets
05 -
4 large eggs, lightly beaten
06 -
Kosher salt and freshly ground black pepper, to taste
07 -
2 green onions, thinly sliced
08 -
4 (4-inch) whole wheat tortillas
09 -
½ cup shredded reduced fat cheddar cheese
10 -
½ cup raspberries
11 -
½ cup blueberries
12 -
4 tangerines, peeled and segmented
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Add diced ham and chopped broccoli florets, cooking until the broccoli becomes tender and bright green, about 3-4 minutes.
03 -
Pour the lightly beaten eggs into the skillet with the ham and broccoli. Cook, stirring gently with a silicone or heat-proof spatula, until the eggs just begin to set. Season with salt and pepper to taste. Continue cooking until the eggs are thickened with no visible liquid remaining, about 3-5 minutes. Stir in the sliced green onions.
04 -
Lay out the whole wheat tortillas and divide the egg mixture among them, covering only half of each tortilla. Sprinkle the shredded reduced-fat cheddar cheese evenly over the egg mixture. Fold each tortilla in half to create a half-moon shape and place onto the prepared baking sheet.
05 -
Place the baking sheet in the preheated oven and bake until the cheese has melted and the tortillas are slightly crisp, about 5-6 minutes.
06 -
Divide the baked quesadillas, raspberries, blueberries, and tangerine segments among meal prep containers. Allow everything to cool before sealing and refrigerating.
# Notes:
01 -
These meal prep breakfast quesadillas can be refrigerated for up to 3 days.
02 -
To reheat the quesadillas, microwave in 30-second intervals until heated through.
03 -
Each serving contains less than 300 calories.