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Breakfast Quesadillas

Healthy Cooking from H-E-B



Quick and easy


Prep Time:

15 minutes

Cook Time:

30 minutes


4 servings


1  tsp.  H-E-B Olive Oil

1/4  c.  H-E-B Ready Fresh Go! Diced White Onions

1/4  c.  H-E-B Ready Fresh Go! Diced 3 Color Peppers

1/4  c.  mushrooms, chopped

1/2  c.  H-E-B Ready Fresh Go! Baby Spinach, thin sliced

3/4  c.  H-E-B Real Egg

1  H-E-B Extra Large Egg

1/2  c.  H-E-B Shredded Reduced Fat Cheddar Cheese

4  H-E-B Whole Wheat or 7 Grain Tortillas

1  c.  H-E-B Ready Fresh Go Roasted Medium Salsa


Heat a heavy bottom large skillet over medium heat for 4 minutes. Add the olive oil, onions, peppers, mushrooms and baby spinach to the hot skillet and stir fry for 5 minutes. Place vegetables in a large bowl and set aside.

Combine the H-E-B Real Egg and egg in a bowl and beat together with a mixer in medium speed. Clean the skillet and spray with no-stick canola oil. Heat the skillet for 3 minutes on medium heat. Add the egg mixture and stir until almost cooked. Add the vegetable mixture and stir until eggs are cooked.

Heat 3 large heavy bottom skillets over medium heat for 3 minutes. Place 3 tortillas in each skillet and top each with 1/3 cup egg vegetable mixture on one side of the tortilla and 2 Tablespoons shredded cheese on the other side. Fold each tortilla over and press lightly. Place these quesadillas in a large baking dish and keep warm. Complete the 20 quesadillas.
Nutritional Information
Calories: 188, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 60mg, Sodium: 401mg, Carbohydrates: 20g, Dietary Fiber: 2g, Protein: 13g
Healthy Cooking from H-E-B

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