Servings: 4
Calories: 498kcal
Ingredients
- 1 tablespoon olive oil divided
- 8 ounces turkey sausage
- ½ cup onion finely chopped
- ½ cup red bell pepper finely chopped
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Kosher salt to taste
- Black pepper to taste
- 6 large eggs beaten
- ¼ cup cilantro finely chopped
- 1 cup Mexican style shredded cheese
- 4 8-inch flour tortillas
- Salsa optional, for serving
- Sliced avocado optional, for serving
- Berries optional, for serving
Instructions
- Heat ½ Tbsp. oil in a large nonstick skillet over medium heat. Add turkey sausage to the pan and brown until cooked through, crumbling with a wooden spoon; remove from pan and set aside.
- Wipe out the pan and add the remaining ½ Tbsp. oil. Add onion and bell pepper and sauté for 5 minutes. Season with chili powder and garlic powder, then add salt and pepper to taste.
- Pour beaten eggs into the skillet with the veggies, and continue to stir until eggs are just set. Season to taste with additional salt and pepper. Fold cooked sausage and cilantro into the eggs.
- Top half a tortilla with a quarter of the scrambled eggs, then sprinkle with ¼ cup of the cheese; fold the other half of the tortilla over to cover.
- Wipe out the pan, then toast the quesadillas for a couple minutes on each side, or until lightly golden brown.
- Cut into thirds and store in meal prep containers for up to 4 days. To serve, reheat to steaming.
Video
Nutrition
Calories: 498kcal | Carbohydrates: 30g | Protein: 31g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 348mg | Sodium: 999mg | Potassium: 428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1431IU | Vitamin C: 27mg | Calcium: 320mg | Iron: 4mg
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