Egg and Veggie Quesadillas

Egg and Veggie Quesadillas

Egg and Veggie Quesadillas

Servings: 10
Preparation Time: 30 minutes


  • 20 6-inch tortillas
  • 12 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese
  • 1/2 red bell pepper
  • 5 tablespoons coconut oil
  • salt and pepper to taste
  • chopped freeze-dried chives, optional


In a large pan melt 2 tablespoons coconut oil, and then add bell peppers and chives. Sauté for about 10 minutes.

Meanwhile mix eggs, milk, salt, and pepper in a large bowl. Pour into the hot pan with veggies and stir occasionally until eggs are fully cooked.

Meanwhile, melt remaining 3 tablespoons coconut oil and preheat the oven to 350 degrees F.

Assemble quesadillas by brushing one side of each tortilla with coconut oil. Place the oiled side down on a large baking sheet. Put about 1/3 cup of the egg mixture on top, and then top with 1/4 cup cheese. Place another tortilla on top with the oiled side up.

Bake for 8 minutes, flipping halfway through.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes here!

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