- Serves 1
- Time: 20 minutes
- Nutrition (per serving): 643 Calories, 44g Fat, 25g Carbs, 3g Fiber, 4g Sugar, 39g Protein
Ingredients:
- 2 Eggs
- 4 Applegate Chicken & Maple Breakfast Sausage links
- 1/4 cup Organic Valley Shredded Mexican Cheese Blend
- 1/4 cup Baby Spinach
- 1 tsp Avocado Oil
Guidance
- Heat up half the avocado oil in cooking pan over stovetop on medium to low heat. Then cook eggs based on preference – scrambled or fried tend to be variations that work best with this recipe.
- While eggs are cooking, heat up sausages based on package instructions.
- Once eggs and sausages are cooked all the way through, place them on a plate to the side. Cut sausages length-wise. Then in the same pan you cooked the eggs, add the remaining half of the avocado oil and heat over low heat.
- Add 1 almond flour tortilla to the pan. Sprinkle a layer of cheese over the tortilla. Next top with spinach, cooked eggs, cooked sausages, and another layer of cheese. Then place second tortilla over top.
- Once the top layer of cheese has melted to the top tortilla, flip the quesadilla over in the pan using a spatula to cook the other side.
- Cook for 2-3 minutes or until the bottom quesadilla starts to brown.
- Remove quesadilla from the pan and turn off the heat. Place quesadilla on a plate to serve. Cut into quarters. Let cool for a few minutes, then enjoy!
Additional Notes
- Best if served fresh.
- Optional toppings: avocado slices or guacamole, salsa, chopped green onions, cilantro, or a squeeze of lime juice.
- For athletes or individuals with higher energy and protein needs, feel free to double this recipe for a more personalized serving.