High-Protein Breakfast Quesadilla

This High-Protein Breakfast Quesadilla, with fluffy scrambled eggs, lean breakfast sausage, and cheese, has over 30 grams of protein per serving!

Easy Breakfast Quesadilla Recipe

I can’t think of a better way to start your morning than with a good breakfast quesadilla, which combines two of my favorite things–quesadillas and eggs! They are protein-rich, come together in less than 10 minutes, and are great for meal prep. Serve them with salsa or guacamole, and enjoy! For more high-protein breakfast ideas, try my Breakfast Burritos, High-Protein Scrambled Eggs, and Bacon Spinach Breakfast Casserole.

Why These Quesadillas Work

I aim for at least 30 grams of protein per meal, and this high-protein breakfast is a great way to achieve that goal! It includes egg whites, cottage cheese, and lean sausage.

• It’s Satiating: These hearty breakfast quesadillas will keep you full until lunch.
• Quick and Easy: Brown the sausage, scramble the eggs, and cook the quesadilla in just 10 minutes.
• Perfect for Meal Prep: Triple or quadruple the recipe and refrigerate the leftovers for up to 4 days. They reheat well in the air fryer or skillet.
• Dietary Restrictions: Weight Watchers-friendly, vegetarian (if omitting sausage), gluten-free (if using GF tortillas), high-protein.

If you make this high-protein breakfast quesadilla recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

High-Protein Breakfast Quesadilla Ingredients

Sausage, eggs, cottage cheese, and cheddar increase the protein in this healthy breakfast quesadilla. See the recipe card below for the exact measurements.

• Sausage: Use any cooked chicken breakfast sausage. If it’s frozen, thaw it first.
• Eggs: I used 1 large egg and 1 egg white to reduce the calories. However, you can use 2 whole eggs if you prefer.
• Cottage Cheese is my secret ingredient. It boosts the protein content and makes the eggs creamier–you don’t even know it’s there.
• Scallions for flavor
• Salt and Pepper to season the eggs
• Part-skim Shredded Cheddar: No quesadilla is complete without cheese!
• Tortillas: I love Mission Carb Balance tortillas, which are lower in carbs, but use whatever kind you prefer.
• Salsa and Guacamole are optional, but I like dipping my quesadilla in them.

How to Make Breakfast Quesadillas

This easy breakfast quesadilla cooks in 1 pan in just 10 minutes. The recipe card below contains the printable instructions.

Brown the sausage

Prep the Eggs

Cook the Eggs

Make the Quesadilla

1. Brown the sausage in a small skillet on medium heat. Once it’s browned and crispy, remove it.
2. Prep the Eggs: Crack the eggs into a bowl, season with salt and pepper, and whisk in the cottage cheese and scallions.
3. Cook the Eggs: Spray the skillet with oil, pour in the egg mixture, and cook them over medium heat for a few minutes.
4. Make the Quesadilla: Clean out the skillet, heat it on medium-low, spray with oil, and add the tortilla. Place half of the cheese on the bottom half of the tortilla and top with eggs, sausage, and the remaining cheese. Cook until the bottom is browned and crisp. Then, fold the tortilla, flip it with a spatula, and cook longer to melt the cheese.

Variations

• Sausage: Substitute turkey breakfast sausage for turkey chorizo, ham or bacon.
• Vegetarian Breakfast Quesadilla: Omit the sausage and add black beans, mushrooms and/or bell peppers. Or swap it with soy chorizo.
• Scallions: Replace them with diced onions, which you can saute with the sausage.
• Seasoning: Sprinkle the eggs with chili powder, cumin, onion powder, garlic powder, and/or paprika. Or use your favorite taco seasoning.
• Cheese: Swap cheddar with another melting cheese like Monterey Jack or pepper jack.
• Flour Tortilla: Use whole wheat or gluten-free tortillas. Corn tortillas are too small here.

Meal Prep Tip

• Fridge: Refrigerate the egg and cheese breakfast quesadillas in an airtight container for up to 4 days. Although you can reheat them in the microwave, they’ll get soggy. Instead, reheat them in a skillet, toaster oven or air fryer.
• Freezer: Wrap tight with plastic wrap and freeze up to 3 months.

Serving Suggestions

Salsa and Guacamole are optional, but I like dipping my quesadilla in them. Sour cream or Greek yogurt is also an option. Hot sauce like Cholula if you like it spicy!

More High-Protein Breakfast Recipes You’ll Love

• Breakfast Casserole with Spinach and Sausage
• High-Protein Enchilada Scrambled Eggs
• Whipped Cottage Cheese Bowls
• Chorizo Egg Bites
• Meal Prep Breakfast Taco Scramble

Breakfast Quesadilla Recipe

5 from 1 vote 8 Cals:345 Protein:35 Carbs:25 Fat:18 Fiber:18 This High-Protein Breakfast Quesadilla, with fluffy scrambled eggs, lean breakfast sausage, and cheese, has over 30 grams of protein per serving! Course: Breakfast, Brunch, Meal Prep Cuisine: mexican inspired, Mexican-American

Prep: 10 minutes minsCook: 10 minutes minsTotal: 20 minutes mins Print Rate Pin Save Saved! WW Points Yield: 1 servings Serving Size: 1 quesadilla 1x2x3x

Equipment

• non-stick skillet
• non-stick griddle

Ingredients

• 1.25 ounces cooked chicken breakfast sausage, if frozen thawed (2 links), chopped
• 1 large egg
• 2 tablespoons egg whites*
• 3 tablespoons part-skim cottage cheese
• 2 tablespoons chopped scallions
• pinch kosher salt
• black pepper, to taste
• 1 ounce part-skim shredded cheddar
• 7- inch low carb tortillas, I love Mission whole wheat carb balance or use gluten-free
• salsa and guacamole, optional for serving

Instructions

• Add the sausage to a small non-stick skillet and cook over medium heat until the sausage is browned and crispy on the edges. When the sausage is cooked, remove it from the skillet and set aside.
• While the sausage is cooking, crack the eggs into a bowl and season with salt and black pepper, to taste. Add the cottage cheese and scallions and whisk the eggs.
• Spray the skillet and add the eggs to the skillet and cook them over medium heat, folding them as the eggs set until the moisture is gone, 2 to 3 minutes, then remove from the heat.
• Heat a clean large skillet or griddle over medium-low heat and spray with oil, add the tortilla.
• Place half of the cheese on the bottom half of the tortilla, spreading it out to cover half of the tortilla.  Top with the egg, sausage and remaining cheese and cook until the bottom is browned and crispy about 2 to 3 minutes, then fold the tortilla closed and flip, cook until the cheese on the inside is melted.
• Slice the quesadilla into three pieces, then serve.

Notes

*(or use 2 large eggs instead)

Variations

• • Sausage: Substitute turkey breakfast sausage for turkey chorizo, ham or bacon.

• • Vegetarian Breakfast Quesadilla: Omit the sausage and add black beans, mushrooms and/or bell peppers. Or swap it with soy chorizo.

• • Scallions: Replace them with diced onions, which you can saute with the sausage.

• • Seasoning: Sprinkle the eggs with chili powder, cumin, onion powder, garlic powder, and/or paprika. Or use your favorite taco seasoning.

• • Cheese: Swap cheddar with another melting cheese like Monterey Jack or pepper jack.

• • Flour Tortilla: Use whole wheat or gluten-free tortillas. Corn tortillas are too small here.

Nutrition

Serving: 1 quesadilla, Calories: 345 kcal, Carbohydrates: 25 g, Protein: 35 g, Fat: 18 g, Saturated Fat: 7 g, Cholesterol: 245 mg, Sodium: 981 mg, Fiber: 18 g, Sugar: 1 g