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Picture a peaceful morning on the farm, the dew just starting to lift off the cornfields, and that first cup of coffee warming your hands as the world wakes up around you. That’s the kind of morning that calls for a hearty, yet healthful breakfast. And what better way to start your day than with a delightful twist on an old Southwestern favorite – the quesadilla. But this isn’t your typical quesadilla; it’s a creation tailored for those who cherish their health as much as their heritage. A keto breakfast quesadilla offers all the comforting flavors without the worry of carbs weighing you down. Once upon a time, this dish might have been filled with a bounty of farm cheeses and vegetables, maybe some local meats grilled over an open flame. Today, we’re keeping that spirit alive, tweaking it just a tad to fit our modern lifestyle.
This quesadilla pairs beautifully with a side of fresh, sliced avocado or a dollop of homemade pico de gallo. If you’re feeling a bit more peckish, why not add a side of spicy sausage or crispy bacon? Just be sure to choose keto-friendly sides to keep your meal on track.
Keto Breakfast Quesadilla
Servings: 2
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Ingredients
– 2 large low-carb, keto-friendly tortillas
– 1 cup shredded cheddar cheese (preferably from your local dairy, if you can get it)
– 4 large eggs, beaten (the fresher, the better, straight from the henhouse if possible)
– 1/4 cup diced green bell peppers (or any color you have growing in your garden)
– 1/4 cup diced onions (for a sweet touch, Vidalia onions are a treat)
– 2 tablespoons unsalted butter or ghee
– Salt and freshly ground black pepper, to taste
– 1/2 teaspoon smoked paprika (for that hint of nostalgia)
– Optional: cooked bacon or sausage, chopped (for a heartier meal)
Directions
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