Ingredients:

• 12 corn tortillas (approximately 50 calories each)
• 1.5 cups shredded Mexican blend cheese
• 1-16oz carton of liquid egg whites (30 tbsp)
• 2x bell peppers (color of your choice)
• 1x medium yellow onion
• 4oz mushrooms
• 6 slices uncured turkey bacon
• Salt + pepper to taste
• Hot sauce (optional)

Directions:

• Cook 6 slices of turkey bacon according to the package and then dice.
• Dice all peppers, onions and mushrooms.
• Preheat oven to 400 degrees.
• Cut 6 pieces of tin foil for cooking and storing the quesadillas.
• Heat a skillet over medium high heat and then spray with cooking spray
• Add the veggies to the skillet and cook for about 5 minutes until bright in color and soft

• Then add the entire 16oz carton of egg whites and scramble until eggs are cooked and the majority of the liquid is gone. Remove from heat.
• Place 1x corn tortilla in each of the 6 pieces of tin foil. Using a slotted spoon to remove excess liquid, place the veggie and egg mixture evenly on top of the 6 tortillas.
• Evenly distribute the diced turkey bacon slices on top of the 6 egg tortillas.
• Top each tortilla with 1/4 cup of shredded Mexican cheese.
• Sprinkle with salt + pepper to your liking.

• Place a second tortilla on top of all 6 of the quesadillas. Spray the top tortilla with cooking spray to avoid the edges from hardening while cooking
• Fold the tin foil around the quesadilla and slightly press to flatten. Place in the oven for 10 minutes to melt the cheese.
• Allow to cool slightly and enjoy! Top with some hot sauce if you like it spicy!

Tips:

• Best reheated in the tin foil in a toaster/oven.
• For a less "mushy" quesadilla, cook the egg mixture ahead of time. Keep all of the ingredients separate until you are ready to build the quesadilla and then eat right away!
• You can mix and match any vegetables that you enjoy to change up the taste of your quesadilla!

Nutrition Info:

• Serving size: 1 quesadilla
• Calories: 307 calories
• Fat: 11g
• Carbohydrates: 28g
• Sugar: 2g
• Protein: 24g