Barefeet in the Kitchen · by Mary Younkin
Breakfast Quesadilla
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 60%
CARBS 17G12% OF CAL
3G FIBER0G ADDED2G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 45G68% OF CAL
15G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy bacon and scrambled eggs with melted cheddar, cilantro, and green onion wrapped in a warm tortilla. A quick, handheld breakfast ideal for busy mornings.
mainamericantacoeggspork🍳 skillet
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Nutrition & ingredients
Ingredients
serves 1- 1-2 slices bacon
- 1 tablespoon butter (divided)
- 2 eggs (lightly whisked)
- ¼ cup shredded Mexican blend or cheddar cheese
- ⅛ teaspoon kosher salt (adjust to taste)
- ⅛ teaspoon freshly ground black pepper (adjust to taste)
- 1 tablespoon thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 8-10" flour tortillas
- sour cream, hot sauce, or salsa (for serving OPTIONAL)
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 60%
CARBS 17G12% OF CAL
3G FIBER0G ADDED2G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 45G68% OF CAL
15G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1053mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 307mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.