Protein Packed Breakfast Quesadilla with Chipotle Sauce
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This protein packed breakfast quesadilla with chipotle sauce is the perfect way to start the day off right! The quesadilla is made with fluffy eggs (blended with cottage cheese for extra protein), jalapeno, onions, melty cheddar cheese and is served with a spicy and smokey chipotle sauce. This egg breakfast quesadilla can be whipped up in under 30 minutes, making it great breakfast for both weekdays or slow weekends.
There is no hiding we love eggs in our house. And not just for breakfast, but often part of hearty lunch. So I am always looking for ways to switch up our egg recipes so we never get bored. And this easy breakfast quesadilla is a delicious way to spice up your eggs! Plus, the protein from the egg and cottage cheese combo will help keep you full to start the day off right. Oh and did I mention the eggs are blended with the cottage cheese? It creates a smooth and extra fluffy egg so you have no idea the cottage cheese is even there!
And the tortilla is cooked right into the eggs, so everything is cooked in the same skillet, at the same time. This is an easy, no mess way to get the eggs to stick to the tortilla, and have gooey melted cheese in the middle. This is viral egg wrap hack that has been around for time now, and it works so perfectly for this breakfast quesadilla recipe!
Looking for more hearty and egg filled breakfast ideas? Check out my jalapeno popper breakfast sandwich or garlic bread breakfast egg boat!
Why you will love this protein packed breakfast quesadilla with chipotle sauce
Easy: You can make this breakfast quesadilla in about 30 minutes (or less), making it a good choice for weekends or weekdays you find yourself with a little extra time. There a few steps, such as blending the eggs and cottage cheese together( highly recommend if you do not really like cottage cheese like me), and sautéing the onions and jalapeno that add a little extra time but are well worth it!
Flavorful: The flavors from the sautéed onion and jalapeno give this heartly breakfast a little spice and depth. And when you add the chipotle sauce, I promise each bite will be packed with flavor!
Customizable: Do not have want to add the cottage cheese? No problem, just mx the eggs with a little milk and skip the cottage cheese! Or if you would like to add more vegetables, add in some chopped spinach, bell pepper or mushrooms! You can also use the cheese of your choice to make this breakfast customized to fit your tastes.
Hearty: This is one breakfast that will keep you full for hours! The eggs mixed with cottage cheese really boost the protein, while keeping the eggs light and fluffy! There is roughly 50 grams of protein per quesadilla!
Ingredients you will need
Eggs: You will need about 2 eggs per quesadilla you want to make. It may not seem like a lot, but once you blend the eggs with cottage cheese, it really fluffs up and creates a hearty egg quesadilla.
Cottage Cheese: Cottage cheese adds protein and helps make for fluffy eggs, without impacting flavor. You can use any cottage cheese you love. If you prefer, you can skip the cottage cheese and replace with a splash of milk.
Tortilla: A crispy tortilla for the breakfast quesadilla is a must! Go with a tortilla size that fits in your skillet. I love to use flour tortillas for this recipe.
Onion: Onion adds depth of flavor to the the eggs. You can use white, sweet or red onion.
Jalapeno: Adds a little bit of spicy to the eggs.
Cheese: Shredded cheese is melted into the middle of the eggs and tortilla. You can use cheddar, pepper jack, Monterey jack or any other cheese you love that melts well.
Chipotle Sauce: The homemade chipotle sauce is made up of chipotles, adobo sauce, green yogurt, sour cream, garlic, cumin, lime juice and salt.
Optional add-ons: Serve this breakfast quesadilla with cilantro, avocado, sour cream, salsa or anything else you love to eat with your quesadillas.
How to make the breakfast quesadilla
The steps to make this egg breakfast quesadilla are pretty simple. Here is how to get the eggs cooked and the tortilla crispy, all while using one skillet!
- Add the eggs and cottage cheese into a blender and blend until smooth.
- Make the chipotle sauce in, add all the ingredients into a food processor and blend until smooth. Set aside or refrigerate in an air tight container until ready to serve with the quesadilla.
- Heat some butter or oil into a medium skillet over medium heat. Add the diced onion and jalapeno. Sautee for 5-7 minutes or until the vegetables are soft. Remove half of the vegetables and reserve for a second quesadilla if making two.
- Reduce the heat in the skillet to medium-low and pour in half of the egg mixture. Place the tortilla directly over the eggs.
- Cook until the eggs have fully set. Once cooked, flip, turn up the heat to medium and cook until the tortilla is crispy and golden brown. Add a generous layer of shredded cheese, and fold the tortilla in half. Remove from the skillet.
- Serve with the chipotle sauce, avocado, and cilantro (or any other favorite add-ons you love).
Expert Tips
- Add the tortilla to the eggs right away BEFORE the eggs are set. If you wait too long, the eggs might not stick to the tortilla, making it harder to flip.
- Keep the heat low while cooking the eggs to prevent them from burning before setting up fully. You can turn the heat up a little after flipping to brown the tortilla side.
- Make the chipotle sauce in advance to save time in the morning. Just follow the directions for the chipotle sauce and store in an air tight container in the refrigerator.
- If you have leftover chipotle sauce, do not toss it out! Save it for another quesadilla, sandwich, taco, or anything else you want to add a little spice to you.
If you give this protein packed breakfast quesadilla with chipotle sauce a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking. I hope you love this breakfast quesadilla as much as we do!
Protein Packed Breakfast Quesadilla with Chipotle Sauce
Ingredients
- 4 Eggs
- 1/3 C. Cottage cheese
- 1/4 tsp. Salt (adjust to taste)
- 1/4 tsp. Pepper (adjust to taste)
- 2 medium flour Tortillas
- 1 C. cheddar cheese (shredded)
- 1/2 Jalapeño (diced)
- 1/4 of a Onion (diced)
- 1 Tbsp. Butter or oil
- Avocado (sliced)
- Cilantro
Chipotle sauce:
- 1-2 chipotle in adobo sauce
- 1/2 Tbsp. Adobo sauce
- 1/3 C. Greek Yogurt
- 1/3 C. Sour cream
- 1 garlic clove
- 1/2 tsp. Cumin
- 1 lime (juiced)
- Salt to taste
Instructions
- Add the eggs, cottage cheese, salt and pepper in a blender. Blend until smooth.
- Make the chipotle sauce in, add all the ingredients into a food processor and blend until smooth. Set aside or refrigerate in an air tight container until ready to serve with the quesadilla.
- Heat some butter or oil into a medium skillet over medium heat. Add the diced onion and jalapeno. Sautee for 5-7 minutes or until the vegetables are soft. Remove half of the vegetables and reserve for a second quesadilla if making two.
- Reduce the heat in the skillet to medium-low and pour in half of the egg mixture. Place the tortilla directly over the eggs.
- Cook until the eggs have fully set. Once cooked, flip, turn up the heat to medium and cook until the tortilla is crispy and golden brown. Add a generous layer of shredded cheese to one side, and fold the tortilla in half. Remove from the skillet. To make the second quesadilla, add the remaining vegetables back into the skillet and repeat the set steps.
- Serve with the chipotle sauce, avocado, and cilantro (or any other favorite add-ons you love).
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
