High protein breakfast quesadilla

Save only a few minutes of your morning to cook a crunchy breakfast. Jalapeño is not mandatory, but contains a useful capsaicin, which is associated with increased metabolism of fats and reducing insulin spikes (1, 2). Remove Jalapiño seeds if you prefer a milder taste.

Here is an important type of tortilla you use. The traditional tortilla flour will not provide a lot of fiber or protein, but tortillas that are whole grain to add the necessary fiber and protein to make this healthy, balanced breakfast.

Active time: 10 minutes Total time: 15 minutes

High protein breakfast quesadilla

Serves: 1 | Serving Size: 1 quesadilla

Ingredients

• 1 central cut, nitrate bacon
• 1 big egg
• 3 tablespoons canned black beans, rinse and drained
• 1/4 teaspoon of soil pus
• 1 Pinch Sol
• 1 pepper
• 1/2 JALAPEÑO, seeds and stems discarded, thinly sliced
• 1 (8-inch / 20 cm) broke the tortillas of the entire grain
• 3 tablespoons of cheese noodles
• 1/4 Cup (5g) Baby Arugula

Direction

1. Put bacon in a big nonstick pan and cook over the middle heat while Crisp, about 8 to 10 minutes. Blot bacon with paper towel, chop and extract.
2. Wipe the pan and return it to the highest heat. Add an egg, bean, cumin, salt and pepper and cook, which knocks the egg and mix everything with rubber spatula, while the egg is just set, 2 minutes. Switch to a plate.
3. Spritz pan with cooking spray and put a tortilla in the pan. Evenly bed with cheese. Spread bacon, mixture egg and easily rush over half the tortilla that is closest to you. Cook until cheese melts, about 2 minutes. Add Jalapeño, if desired. Fold the tortilla in half and transfer it to the cutting board. Cut quesadilla in 3 wedges and serve.

Nutrition (by serving): Calories: 385; Total Fat: 17g; Saturated fat: 7g; Monoowned fats: 5g; Cholesterol: 235mg; Sodium: 777mg; Carbohydrate: 36g; Diet fiber: 8g; Sugar: 2G; Protein: 24g

 

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