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Breakfast Quesadilla

Makes 1 serving

Macros: 277 cal, fat 10g, carbs 18g, protein 35g, Fibre 8g


  • 4.00 Oz, Egg Liquid Whites

  • 1 Wrap, Multi-grain Wrap

  • 0.25 cup, diced, Cheese, swiss, low fat

  • 2 Pieces, Turkey Bacon or Regular Bacon (optional ham or sausage)

  • 1 tsp, Garlic Salt.

  • 1.00 oz, Corn Salsa Side


  1. Heat a non-stick pan over medium heat. Cook Bacon until browned and cooked through then remove to a plate. If using cooked ham, you can heat it up or just add it over the cheese in step 4. Wipe excess oil from skillet if needed. Reduce heat to low.

  2. In a measuring cup, add egg whites with a pinch of salt and pepper, or add seasoning to taste. Swirl to spread evenly over the bottom of the pan. Cook over low heat until when eggs are nearly cooked through (if you tilt the pan they shouldn't run).

  3. Sprinkle the top with 1/2 shredded cheese then cover with a tortilla. The cheese will make the tortilla stick to the egg. Use a large spatula to get under the egg and quickly flip over.

  4. Sprinkle with rest of cheese or add cheese to taste. Sprinkle your cooked protein (sausage, bacon or ham) over half of the surface and fold the tortilla in half. Sautee on both sides until golden brown.* Remove from skillet and use a pizza cutter to cut quesadilla into wedges and serve warm.

Recipe Notes *COOK'S TIP: Adding a little oil to the pan will help the outside of the tortilla crisp nicely.

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