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Breakfast Quesadilla

😬 Life has gotten BUSY! 😬I mean, BUSY - BUSY - BUSY! 😬 I've been trying to stay on top of my nutrition as best as I can, but it's been a struggle lately. I've been better about not drinking as much alcohol - a personal goal of mine - but the sugar intake has gone up! Oops! 🤭 So I've been needing to find some meals I can prep ahead of time and these breakfast quesadillas are perfect! I can quickly prep them and then wrap them up for the freezer and then pop them in the air fryer so they don't lose their crunchiness when I need them hot again! Meal prep is such a life saver! Have you been meal prepping lately???


  • 2 tsp. olive oil

  • 1 medium onion chopped

  • 1 medium red or orange bell pepper chopped

  • 2 medium jalapeños seeds and veins removed, finely chopped (optional)

  • 3 large eggs lightly beaten

  • 4 large egg whites ½ cup

  • 4 8-inch whole wheat tortillas

  • ½ cup shredded cheddar cheese


  1. Heat oil in medium nonstick skillet over medium-high heat.

  2. Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.

  3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.

  4. Top each tortilla evenly with egg mixture and cheese.

  5. Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.

  6. Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.

Portion Fix Containers: ½ Green, ½ Red, 1½ Yellow, ½ Blue, ½ tsp.

2B Mindset Plate: Makes a great breakfast option.

Recipe and photo from Beachbody's blog here.


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