WWL Fajita Breakfast Quesadillas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat up a nonstick skillet for 1-2 minutes, then add the olive oil. Let the oil warm up for a minute, then add the bell peppers over medium-high heat. Add the cumin, cayenne, salt and pepper. Stir to combine, then after 3-4 minutes, add the garlic. Stir often, cooking until the peppers are tender-crisp, for another 2-3 minutes. Turn off the heat, then transfer the cooked peppers to a plate to let them cool for 10-15 minutes.

Step 2

Spray the nonstick skillet with cooking spray, then return it to the stove over medium-low heat. Pour in the eggs and chopped cilantro. Stir the eggs with a spatula or wooden spoon occasionally, until the eggs are just cooked through. The eggs should be soft and slightly shiny, but not wet. Transfer the eggs to a plate to let them cool for 10-15 minutes.

Step 3

When the eggs and peppers have cooled down slightly, assemble your quesadillas. Lay a tortilla on a flat, clean surface. Add and spread 1/4 cup of cheese on the bottom half of the quesadilla. Add 1/4 of the bell peppers on top of the cheese layer, followed by 1/4 of the eggs. Top with another 1/4 cup of shredded cheese and fold the naked half of the tortilla over the filling. Press down to even the filling out. Repeat this process 3 more times with the other tortillas and remaining filling.

Step 4

Preheat your oven to 400 F / 200 C. Spray a baking sheet with cooking spray. Place tortillas on the baking sheet (I can usually fit 3 at a time) and assemble the quesadillas per the instructions above (cheese, egg, peppers). Fold the empty half of the tortillas over the fillings and press down slightly. Bake for 15-20 minutes, flipping halfway if you'd like. Transfer them to a wire rack or plate and let them cool completely before cutting them and storing them in meal prep containers.

Step 5

Let the quesadillas cool before you cut them into pieces (I cut mine into 3 slices). Store them in containers or flat in zip top bags.