High Protein Breakfast Quesadilla With Chicken & Cheese

Looking for a breakfast that actually keeps you full and tastes amazing? This high protein breakfast quesadilla brings together tender chicken, melty cheese, and a crispy tortilla for a quick, satisfying morning win. It cooks in minutes, uses simple ingredients, and works just as well for lunch or dinner.

Whether you’re trying to hit your protein goal or just want something comforting, this is a practical choice. It’s the kind of breakfast you can make on a busy weekday and still feel like you treated yourself.

What Makes This Special

This quesadilla checks a lot of boxes: it’s fast, hearty, and balanced. You get a solid dose of protein from chicken, eggs, and cheese, plus steady energy from the tortilla.

It’s also easy to scale for a crowd or customize based on what you have. Best of all, it’s made in one pan and uses everyday ingredients.

What You’ll Need

• 1 large flour tortilla (8–10 inches; whole wheat if you prefer)
• 1/2 to 3/4 cup cooked chicken, shredded or chopped (rotisserie works great)
• 2 large eggs (optional but boosts protein and fluffiness)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1–2 teaspoons olive oil or butter for the pan
• 2 tablespoons chopped onion (optional)
• 2 tablespoons diced bell pepper or jalapeño (optional)
• Salt and black pepper to taste
• 1/4 teaspoon chili powder or smoked paprika (optional)
• Salsa, hot sauce, or Greek yogurt for serving
• Fresh cilantro or green onion for garnish (optional)

How to Make It

1. Prep the filling: If your chicken is plain, toss it with a pinch of salt, pepper, and chili powder or smoked paprika. Set aside.
2. Cook the veggies (optional): Heat a nonstick skillet over medium heat with a small drizzle of oil.

   Sauté onion and peppers for 2–3 minutes until softened. Remove to a plate.

3. Scramble the eggs: Beat the eggs with a pinch of salt and pepper. Add a touch more oil to the skillet and scramble just until softly set.

   Don’t overcook. Transfer to the same plate as the veggies.

4. Assemble in the pan: Reduce heat to medium-low. Add a thin layer of oil or butter.

   Place the tortilla in the skillet. Sprinkle half the cheese over one half of the tortilla.

5. Add the protein: Layer on the chicken, scrambled eggs, and any cooked veggies. Top with the remaining cheese.

   Fold the tortilla over to create a half-moon.

6. Crisp and melt: Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese is melted. Adjust heat to avoid burning.
7. Finish and serve: Let it rest 1 minute on a cutting board to set. Slice into wedges.

   Serve with salsa, hot sauce, and a dollop of Greek yogurt. Garnish with cilantro or green onion if you like.

Keeping It Fresh

Leftovers keep well for up to 2 days in an airtight container in the fridge. For best results, reheat in a skillet or air fryer until crispy and hot.

You can also meal-prep the components—cooked chicken, chopped veggies, and shredded cheese—so assembly takes under 5 minutes in the morning. If freezing, wrap the assembled (but not sauced) quesadilla tightly and freeze up to 2 months, then reheat in a skillet or 375°F oven until warmed through.

Why This is Good for You

• High protein: Chicken, eggs, and cheese provide a strong protein base to support muscle and keep you full longer.
• Balanced energy: The tortilla offers carbs for quick fuel, while fat from cheese helps with satiety.
• Customizable nutrients: Add fiber and vitamins with peppers, spinach, or tomatoes without changing the core recipe.
• Portion control: It’s easy to scale and split, making it a practical choice for calorie awareness.

Common Mistakes to Avoid

• Overfilling the tortilla: Too much filling makes it hard to fold and flip. Keep layers even and modest.
• High heat from the start: A scorching pan burns the tortilla before the cheese melts.

  Use medium to medium-low heat.

• Dry chicken: Season and warm your chicken with a little oil or salsa to keep it moist.
• Skipping the rest: Let the quesadilla sit for a minute before slicing so the cheese sets and the layers hold.

Alternatives

• Low-carb swap: Use a low-carb or high-fiber tortilla, or make a “naked” scramble with the same fillings.
• No eggs: Skip the eggs and add more chicken or beans for protein.
• Extra protein: Stir a spoonful of cottage cheese into the eggs or add black beans or turkey bacon.
• Cheese options: Try pepper jack for heat, mozzarella for extra melt, or a reduced-fat blend.
• Veggie boost: Spinach, mushrooms, or tomatoes add color and nutrients without much prep.
• Dairy-free: Use a plant-based cheese that melts well and add avocado for creaminess.

FAQ

How much protein is in this quesadilla?

With 3/4 cup chicken, 2 eggs, and 1/2 cup cheese, you’re typically looking at roughly 45–55 grams of protein, depending on brands and portions. Using more chicken or a high-protein wrap can push it higher.

Can I make it without eggs?

Yes. Replace the eggs with extra chicken or add black beans for a similar protein hit.

It will still be hearty and flavorful.

What’s the best cheese for melting?

Monterey Jack, cheddar, or a Mexican blend melt smoothly and taste great. If you want a little kick, pepper jack is an easy upgrade.

Can I use a corn tortilla?

You can, but it’s smaller and more fragile. Consider using two corn tortillas, sandwich-style, and flip carefully.

Flour tortillas are easier for a folded quesadilla.

How do I keep the tortilla crispy?

Use moderate heat, don’t overload with wet fillings, and cook in a lightly oiled skillet. Reheat on a dry pan or air fryer to bring back the crunch.

Is rotisserie chicken okay?

Absolutely. It’s convenient and flavorful.

Shred it and season lightly to refresh the taste before adding to the quesadilla.

Final Thoughts

This high protein breakfast quesadilla is quick, flexible, and genuinely satisfying. With simple ingredients and one pan, you get a crispy, cheesy, protein-packed meal that fits any schedule. Make it your own with veggies, spice levels, and toppings—then enjoy a breakfast that actually keeps you going.

High Protein Breakfast Quesadilla With Chicken & Cheese - Simple, Satisfying, and Fast

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 2 servings

Ingredients

  

• 1 large flour tortilla (8–10 inches; whole wheat if you prefer)
• 1/2 to 3/4 cup cooked chicken, shredded or chopped (rotisserie works great)
• 2 large eggs (optional but boosts protein and fluffiness)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1–2 teaspoons olive oil or butter for the pan
• 2 tablespoons chopped onion (optional)
• 2 tablespoons diced bell pepper or jalapeño (optional)
• Salt and black pepper to taste
• 1/4 teaspoon chili powder or smoked paprika (optional)
• Salsa, hot sauce, or Greek yogurt for serving
• Fresh cilantro or green onion for garnish (optional)

Instructions

 

• Prep the filling: If your chicken is plain, toss it with a pinch of salt, pepper, and chili powder or smoked paprika. Set aside.
• Cook the veggies (optional): Heat a nonstick skillet over medium heat with a small drizzle of oil.Sauté onion and peppers for 2–3 minutes until softened. Remove to a plate.
• Scramble the eggs: Beat the eggs with a pinch of salt and pepper. Add a touch more oil to the skillet and scramble just until softly set.Don’t overcook. Transfer to the same plate as the veggies.
• Assemble in the pan: Reduce heat to medium-low. Add a thin layer of oil or butter.Place the tortilla in the skillet. Sprinkle half the cheese over one half of the tortilla.
• Add the protein: Layer on the chicken, scrambled eggs, and any cooked veggies. Top with the remaining cheese.Fold the tortilla over to create a half-moon.
• Crisp and melt: Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese is melted. Adjust heat to avoid burning.
• Finish and serve: Let it rest 1 minute on a cutting board to set. Slice into wedges.Serve with salsa, hot sauce, and a dollop of Greek yogurt. Garnish with cilantro or green onion if you like.