Blueberry Breakfast Quesadilla: Quick, High-Protein (Print Version)
Quick blueberry breakfast quesadilla packed with protein. Enjoy a sweet and savory start to your day with this easy-to-make, satisfying meal.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 8 Minutes minutes
Total Time: 13 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian
# Ingredients:
→ Golden Griddle Base
01 -
2 (8-inch) whole wheat tortillas
02 -
1 tbsp unsalted butter
→ Creamy Protein Core
03 -
2 large eggs
04 -
1/2 cup low-fat cottage cheese
05 -
1 tbsp milk (any kind)
06 -
1/2 tsp vanilla extract
07 -
1/4 tsp ground cinnamon
08 -
Pinch of salt
→ Bursting Berry Sweetness
09 -
1/2 cup fresh blueberries
10 -
2 tbsp pure maple syrup
11 -
1/4 tsp lemon zest (optional)
→ Finishing Touch
12 -
1 tsp powdered sugar (for dusting, optional)
# Instructions:
01 -
In a medium bowl, whisk together 2 large eggs, 1/2 cup low-fat cottage cheese, 1 tbsp milk, 1/2 tsp vanilla extract, 1/4 tsp ground cinnamon, and a pinch of salt. Whisk until well combined and slightly frothy. This forms the creamy protein core for your Blueberry Breakfast Quesadilla.
02 -
Heat a non-stick pan over medium heat. Pour in the prepared egg mixture and scramble gently, stirring occasionally, until just set but still moist, about 2-3 minutes. Remove from heat and set aside. This quick scramble ensures a delicious filling for your high-protein breakfast.
03 -
Wipe the pan clean. Melt 1 tbsp unsalted butter over medium-low heat. Place one 8-inch whole wheat tortilla in the pan. Spread half of the scrambled egg mixture evenly over one half of the tortilla.
04 -
Sprinkle 1/4 cup fresh blueberries over the egg mixture. Drizzle with 1 tbsp pure maple syrup and add 1/8 tsp lemon zest (if using). Carefully fold the empty half of the tortilla over the filling to create a half-moon shape for your Blueberry Breakfast Quesadilla.
05 -
Cook the folded quesadilla for 3-4 minutes per side, or until the tortilla is golden brown and slightly crispy, and the filling is heated through. Press gently with a spatula to ensure even cooking and a warm, gooey center.
06 -
Remove the first quesadilla from the pan. Repeat steps 3-5 with the remaining 1 (8-inch) whole wheat tortilla, egg mixture, 1/4 cup fresh blueberries, 1 tbsp pure maple syrup, and 1/8 tsp lemon zest. Dust with 1 tsp powdered sugar (optional) and serve immediately. Enjoy your quick and high-protein breakfast!
# Notes:
01 -
For an even creamier texture, you can blend the cottage cheese mixture until smooth before scrambling.
02 -
Feel free to swap fresh blueberries for other berries like raspberries or sliced strawberries.
03 -
These quesadillas are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days and reheated gently in a pan.
04 -
Adjust the amount of maple syrup to your desired sweetness, or serve with extra on the side for dipping.
# Tools You'll Need:
01 -
Non-stick skillet
02 -
Spatula
03 -
Small bowl
04 -
Whisk/Fork
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 408 kcal
Total Fat: 16 g
Total Carbohydrate: 49 g
Protein: 19 g