Open-Faced Breakfast Quesadillas

by Chung-Ah Rhee for NatureBox

Breakfast is the most important meal of the day, and what better way to start the day than with an open-faced breakfast quesadilla? Loaded with onions, bell peppers and mushrooms, you’ll be sure to get your serving of veggies in before you carpe diem! 

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Serves: 4

Prep time: 15 minutes
Cook time: 6 minutes

Ingredients:
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 8 ounces cremini mushrooms, halved
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup shredded cheddar cheese
  • 4 large eggs, scrambled and cooked
  • 4 whole wheat tortillas, warmed
  • Greek yogurt, for serving
  • Guacamole, for serving
Directions:

1.
 Preheat oven to broil. Line a baking sheet with parchment paper. Set aside.
 
2. Heat olive oil in a large skillet over medium high heat. Add onion, bell pepper and mushrooms, and cook, stirring occasionally, until tender, about 4 minutes. Season with salt and pepper, to taste.

3. Place whole wheat tortillas onto prepared baking sheet. Top each tortilla with cooked eggs and onion mixture, leaving a 1/2-inch border. Place into oven and broil until cheese has melted, about 2 minutes.

4. Serve immediately, topped with Greek yogurt and guacamole, if desired.
Still hungry? Try these other breakfast recipes!

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals