Hi Friends!
Just popping in to share one of my new fav breakfasts with you:
Salmon Breakfast Quesadillas
We’re gonna keep this short and sweet because I feel like I have so much to do to get things organized before I start my next internship rotation on Monday! Luckily I made some good progress yesterday and hopefully today can be just as productive. Keep your fingers crossed for me!
Ok, so let’s talk about these dillas. They’re the perfect way to use up leftover salmon. We try to eat salmon several times a month around her and usually have a piece or two leftover, so I love to make these on the weekend. They’re perfect for after crossfit! Plus, they reheat well so I always try to make an extra one so that hubby can have it for breakfast on Monday.
Like most quesadillas, these are totally customizable! I tend to just use whatever I have in the fridge.
Here’s my latest version:
Ingredients
- leftover salmon, flaked
- black beans
- quinoa
- scrambled eggs
- cheese
- whole wheat tortillas
Instructions
1. Sprinkle a little cheese on one half of a tortilla.
2. Layer other ingredients on the same half of the tortilla.
3. Top with another sprinkle of cheese.
4. Fold the tortilla in half.
5. Place on a griddle or George Foreman grill and heat until cheese is bubbly and the outside of the tortilla is golden brown.
Easy, right? Feel free to add or leave out ingredients based on what you have on hand!
These are salmon breakfast quesadillas are protein packed, super simple to make and are great for a lazy weekend breakfast or a quick grab-and-go breakfast during the week. If you want to kick them up a notch, throw in a little goat cheese as well! YUMMMM.
Let’s chat: Are you a fan of breakfast quesadillas?
Enjoy!
–Lindsay–
