Avocado Egg Breakfast Quesadilla

This post was inspired by a quesadilla recipe I made last night from Emily Bite’s Blog. I am off work today so I had a bit of extra time to put into breakfast. We usually do something quick like scrambled eggs + avocado toast or a breakfast burrito with eggs and salsa in a whole wheat tortilla. But I had some extra Flatouts from our dinner last night.

They have many differed flavors, but I used the Protein Up Carb Down with 130 calories, 12 grams of protein, and 10 grams of fiber! There have been many studies (including a few from Mizzou, MIZ!) that have found including protein (eggs, yogurt, milk, peanut butter) at your breakfast can help you stay fuller longer.

I have used Flatouts before but Emily Bites really opened my eyes as to how versatile these can be. We love using these for our (almost) weekly Friday pizza nights.


Print Recipe
Avocado Egg Breakfast Quesadilla
Course Breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Servings
quesadilla
Ingredients
Course Breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Servings
quesadilla
Ingredients
Instructions
  1. Spray a small pan with nonstick cooking spray.
  2. Combine egg, egg whites, and salt+pepper and scramble to your preference.
  3. Spray griddle with nonstick spray, put on medium heat, and place Flatout in center. *You may also remove the eggs from your pan and use this to heat your quesadilla if the pan is large enough to fit the Flatout.
  4. Spread avocado on one half of the Flatout and sprinkle 1 Tbsp. of reduced fat cheddar cheese on top.
  5. Arrange spinach leaves over cheese.
  6. Transfer scrambled eggs from pan and place on top of spinach. Top with remaining 1 Tbsp. of cheese.
  7. Fold over Flatout and cook for ~1 minute or until cheese begins to melt. Flip over using spatula and cook for an additional minute.
  8. Using spatula, transfer quesadilla to cutting board and use pizza cutter to cut into 4 small triangles.
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