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Nutrition Facts
Serving Size 163 g
(Approx. 4 Servings)
Amount Per Serving
Calories 200 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 630 mg 26%
Total Carbohydrate 24 g 8%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 15 g
Vitamin A 25% Iron 8%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Broccoli Cheddar Breakfast Quesadillas

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 non-stick cooking spray
1/2 cup(s) frozen sweet corn
1/2 cup(s) frozen broccoli, chopped
2 Tbsp H-E-B Thick N' Chunky Medium Salsa
1 cup(s) H-E-B Real Egg Whites
1 cup(s) 2% reduced fat shredded cheddar cheese
4 whole wheat tortillas
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Coat a non-stick skillet with cooking spray and place over medium-high heat.
Add corn and broccoli and stir-fry 2 minutes.
Blend salsa with egg whites and add to corn and broccoli. When eggs are scrambled, transfer to a bowl and keep warm.
Carefully wipe out skillet and spray lightly with cooking spray. Return to heat.
For each taco, place 1 tortilla in pan and place 1/4 cup cheese and 1/4 of egg mixture on half of tortilla. Fold empty half of tortilla over to form a quesadilla.
Cook on each side until cheese is completely melted.



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