Grilled Breakfast Quesadillas
Smoky grilled quesadillas filled with scrambled eggs, black beans, and cheese. Gluten-free with corn tortillas and great for muscle gain.
PROTEIN 22g
CALORIES 380
P:E RATIO 5.8
TIME 25m
YIELD 4
P:E 5.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
8 corn tortillas CARB BASE
8 large eggs, scrambled 22G PROTEIN
1 can black beans, drained HIGH FIBER
1 cup shredded pepper jack cheese FLAVOR
1/2 cup salsa FLAVOR
1 avocado, sliced PRODUCE
1 tbsp olive oil FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate assembled quesadillas for up to 3 days. Store avocado separately.
- Batching: Keep avocado separate to prevent browning.
- Reheat: Oven at 375°F for 8 minutes or air fryer at 350°F for 4 minutes for best crispiness.
EXECUTION STEPS
01
THE MACRO PREP
Scramble eggs in a pan and set aside.
02
HIGH HEAT SEAR
Lay out 4 tortillas. Layer scrambled eggs, black beans, cheese, and salsa on each.
03
THE ASSEMBLY
Top with remaining tortillas and brush both sides with olive oil.
04
HIGH HEAT SEAR
Grill over medium heat for 2-3 minutes per side until tortillas are crispy and cheese melts.
05
STEP 5
Cut into quarters and store with avocado slices on the side.