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Meal Prep Ham, Egg, and Cheese Quesadilla

Katie Breazeale, MS, RD, LD



1 tablespoon olive oil

2 cloves garlic, minced

1 cup diced ham

1 cup chopped broccoli florets

4 large eggs, lightly beaten

Kosher salt and freshly ground black pepper, to taste

2 green onions, thinly sliced

4 4- inch whole wheat tortilla

1/2 cup shredded reduced fat cheddar cheese

1/2 cup raspberries

1/2 cup blueberries

4 tangerines, peeled and segmented


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes.

  3. Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions.

  4. Layer half of each tortilla with the egg mixture; sprinkle with cheese. Fold in half and place onto the prepared baking sheet.

  5. Place into oven and bake until the cheese has melted, about 5-6 minutes.

  6. Place quesadillas, raspberries, blueberries and tangerines into meal prep containers.*


*Refrigerate for up to 3 days. The quesadillas can be reheated in the microwave in 30-second intervals until heated through.

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