Description
Handheld cheesy flour tortillas stuffed with fluffy scrambled eggs, crispy tempeh bits, and melted cheddar cheese. Ready in 25 minutes, these Tex-Mex bites are perfect for quick brunches or on-the-go breakfasts.
Ingredients
4 large eggs
4 small 6-inch flour tortillas
8 tablespoons canola or sunflower oil
1 cup grated cheddar cheese
8 tablespoons crispy tempeh bits
Salt and pepper to taste
Optional: 1/4 tsp paprika or cumin
Instructions
Preheat non-stick skillet over medium-high heat
Whisk eggs in bowl until frothy
Pour egg mixture into skillet and fry until slightly set
Use spatula to fold unfilled tortillas like half-moons to coat in oil
Place two tortillas in skillet side-by-side
Sprinkle 1/4 cup cheese, 1 tbsp tempeh, and 1 fried egg quarter into each tortilla
Fold into half-moon shapes
Toast 30 seconds per side until golden and crisp
Let rest 1 minute before serving
Notes
Use gluten-free tortillas if needed
Crisp tempeh in same skillet between 1-2 minutes for extra crunch
Let cheese settle before handling to avoid spills
Storage: Cool completely, then refrigerate sealed bag for up to 3 days
Reheat in toaster oven at 350°F (175°C) for 6-8 minutes
- Prep Time: 10
- Cook Time: 15
- Category: trends
- Method: Pan-frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 mini quesadilla
- Calories: 520
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg