Spinach & Mushroom Breakfast Quesadillas
20min
25min
4
616
Chef's Note
For the best texture, don't overcook the eggs before adding them to the quesadilla - they should be slightly underdone as they'll continue cooking inside the quesadilla. You can prep the vegetable mixture a day ahead to save time in the morning.
Tags
Ingredients
8 each large flour tortillas
8 large eggs
4 large egg whites
6 cups baby spinach
16 oz cremini mushrooms
1 medium red bell pepper
1 small red onion
3 cloves garlic
2 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
8 slices turkey bacon
2 tbsp olive oil
2 tbsp butter
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
2 tbsp hot sauce
1 large avocado
1/4 cup fresh cilantro
1/2 cup Greek yogurt
Instructions
- 1
Cook 8 slices of turkey bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove, let cool, then chop into small pieces.
- 2
Clean the mushrooms and slice them thinly. Dice the red bell pepper and red onion. Mince 3 cloves of garlic.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- 4
Add the diced red onion and bell pepper to the mushrooms. Cook for 3-4 minutes until softened.
- 5
Add the minced garlic, 1/2 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt. Cook for 1 minute until fragrant.
- 6
Add 6 cups of baby spinach to the skillet and cook until wilted, about 2-3 minutes. Transfer the vegetable mixture to a bowl and set aside.
- 7
In a large bowl, whisk together 8 large eggs, 4 large egg whites, 1/2 tsp salt, and 2 tbsp hot sauce until well combined.
- 8
Wipe the skillet clean and heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Pour in the egg mixture and cook, stirring occasionally, until eggs are scrambled but still slightly moist, about 3-4 minutes. Remove from heat.
- 9
Combine the scrambled eggs with the vegetable mixture and chopped turkey bacon in a large bowl. Mix gently to combine.
- 10
Wipe the skillet clean again and heat over medium heat. Place one flour tortilla in the skillet and sprinkle with about 1/4 cup of the mixed cheeses.
- 11
Spread approximately 1/8 of the egg and vegetable mixture (about 3/4 cup) over half of the tortilla. Sprinkle with another 2 tbsp of cheese mixture.
- 12
Fold the tortilla in half to create a half-moon shape. Press down gently with a spatula. Cook until the bottom is golden brown, about 2-3 minutes.
- 13
Carefully flip the quesadilla and cook the other side until golden brown and the cheese is melted, about 2 minutes more. Transfer to a cutting board.
- 14
Repeat steps 10-13 with the remaining tortillas and filling, adding a little butter to the pan as needed.
- 15
Slice each quesadilla into 3 triangles. Dice the avocado and chop the cilantro.
- 16
Serve the quesadillas with diced avocado, a dollop of Greek yogurt, and a sprinkle of fresh cilantro.
Nutrition Information (per serving)
616
46g
62g
21g
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