When it comes to breakfast for athletes, there’s really no better food than eggs. They’re full of protein and keep you full for a long time, they’re fairly inexpensive so you can eat as much as you want, and they can be made quickly in a million different ways. I’m a big fan of omelettes and quiches, but these quesadillas are also high on the list.
They only take a few minutes more than just boring scrambled eggs, and taste pretty phenomenal. If you have larger tortillas lying around your house, you could always turn this into a breakfast burrito and become the king of breakfast. I like to make these quesadillas with ham and cheese, but they also taste great with bacon and spinach, or chicken, red peppers and guacamole (on top, not in the eggs).
Let me know what awesome combinations you make!
|Prep time||2 minutes|
|Cook time||5 minutes|
|Total time||7 minutes|
- 3 eggs
- 2 corn tortillas
- 1/4 cup cheese
- 1/2 cup mix-ins (ham, bacon, sausage, veggies, etc.)
- sour cream
|In a medium saute pan, scramble your eggs, mixing in the meat and veggies of your choice during cooking.|
|Once cooked, remove from pan and set aside. Clean the pan (or get a new one),|
|With the pan on medium-high heat, place one tortilla in the pan and cover it with 1/2 of the cheese.|
|When it begins to melt, add the eggs on top, followed by the remaining cheese and the second tortilla.|
|Let cook for another 30 seconds-1 minute, then flip carefully.|
|Cook for another 1-2 minutes, or until the cheese is melted.|
|Remove from the heat and cut the tortilla in half, and then the halves into thirds.|
|Serve with sour cream, salsa and guacamole.|