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This Breakfast Quesadilla recipe is made with fluffy scrambled eggs, sausage and melted cheese stuffed inside a crispy grilled tortilla. Perfect for breakfast, brunch or dinner and served with your favorite toppings.
Sausage Egg and Cheese Quesadillas
This is one of my favorite breakfast recipes. It’s so simple yet so tasty! Kids are the toughest critics and even mine enjoy these breakfast quesadillas. I often make them all slightly different according to everyone’s preferences but I don’t mind because it means full bellies.
It can be a struggle to get out the door in the mornings. I feed my kiddos breakfast before school and some days, I’m not sure what to make. I don’t have a lot of time to spend in the kitchen and I want to make sure they are eating something that can both give them energy to start their day and make them feel full.
Why You’ll Love this Breakfast Quesadilla
- Easy to make. Once the filling is prepared, it’s so easy to put together these breakfast quesadillas.
- Great for breakfast or dinner. This is a great dinner idea, too! Our house loves breakfast for dinner.
- Budget-friendly. All of the ingredients needed for this recipe are very affordable.
Ingredients Needed:
Only 5 ingredients are needed to make this breakfast quesadilla recipe. It’s one of the easiest breakfasts ever.
- Flour tortillas: I prefer flour tortillas for this recipe because they are firm and hold up well. Corn tortillas may be used but they rip more easily.
- Ground sausage: Any variety of ground breakfast sausage is perfect for this recipe. Original, hot, or maple are great ideas. Even mild Italian sausage works!
- Eggs: Your eggs don’t have to be at room temperature before using them. Liquid egg white can be used as well.
- Milk: The addition of milk makes the scrambled eggs creamy and fluffy. Use any kind of milk you like.
- Seasonings: I kept it simple with salt and pepper to taste. The other ingredients add a lot of flavor. If you like, go ahead and add garlic powder or paprika.
- Toppings: My go-to toppings are sour cream and salsa. I also really love the fresh flavor of sliced green onions. Any quesadilla topping works wonderfully with this recipe so choose your favorite.
How to Make Easy Breakfast Quesadillas
Here are all of the instructions needed to make these easy quesadillas. It’s perfect for making ahead!
- Cook and drain the sausage. Heat a large skillet over medium heat and add the ground sausage. Cook until no longer pink and drain any excess fat. Transfer the sausage to a separate bowl and leave the heat on.
- Prepare the egg mixture. Add the eggs, milk, salt, and pepper to a large mixing bowl. Whisk until fully combined.
- Scramble the eggs. Pour the egg mixture into the same skillet and scramble with a spatula until cooked.
- Assemble the quesadillas. Heat a new pan over medium heat. Lay out the tortillas and evenly distribute the scrambled eggs and sausage over half the tortilla. Sprinkle the top of the filling with cheese Repeat this process with the 3 other tortillas.
- Fold and cook. Fold the tortilla over the filling and place it in the skillet. Cook each side for 2-3 minutes or until the tortilla is golden and the cheese is melted. If you are cooking for a crowd you can place the cooked quesadillas on a parchment paper lined baking sheet in a 200° F oven.
- Cool and slice. Transfer them to a cutting board and allow them to cool slightly. Then, slice each one into wedges.
- Garnish and serve. Top with your favorite garnishes and enjoy!
Serving Suggestions
- Toppings: Guacamole, sour cream, Homemade Salsa, Pico de Gallo
- Sides: Corned Beef Hash, Breakfast Potatoes, hash browns, fruit salad
- Brunch ideas: Mini Pancake Muffins, Strawberry Cinnamon Rolls, Cinnamon Donuts
Tips and Variations
- Make it spicy. Try this breakfast quesadilla with chorizo, pepper jack cheese, diced jalapenos, or even add hot sauce for heat!
- Add veggies. Diced bell peppers and onions are a great addition. Simply add them to the sausage and saute until soft.
- Try a different meat. This recipe is super delicious with crumbled bacon, too!
- Make a burrito. Wrap all of the ingredients in an extra large tortilla and enjoy it burrito style.
- Cook the ingredients ahead of time. This can be an easy breakfast idea! Prepare the sausage and eggs and store them in the refrigerator. Assemble the quesadillas when you’re ready for breakfast.
Storage Directions
Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, add to a skillet over medium heat and cook until warm in the middle and crispy on the outside.
More Quesadilla Recipes to Try
Breakfast Quesadilla
This Breakfast Quesadilla recipe is made with fluffy scrambled eggs, sausage and melted cheese stuffed inside a crispy grilled tortilla. Perfect for breakfast, brunch or dinner and served with your favorite toppings.
Servings: 4 Servings
Ingredients
- 4 large flour tortillas
- 1 pound ground sausage
- 2 cups shredded Colby Jack cheese
- 6 eggs
- 1/2 cup milk
- Salt and pepper to taste
- Sliced green onions garnish
- Salsa for serving
- Sour cream for serving
Instructions
- In a skillet, cook the ground sausage over medium heat until it’s browned and fully cooked. Drain any excess grease and set the sausage aside.
- Whisk together the eggs, milk, salt, and pepper in a bowl until well mixed.
- Using the same skillet, scramble the egg mixture until just set.
- Heat a clean skillet over medium heat. Meanwhile, lay out the large flour tortillas.
- On one half of each tortilla, evenly distribute the scrambled eggs. Top with the cooked sausage and sprinkle generously with shredded Colby Jack cheese.
- Fold the other half of each tortilla over the filling to create a half-moon shape.
- Place one folded quesadilla at a time in the heated skillet. Cook for about 2-3 minutes on each side, or until the tortilla is golden and crisp and the cheese inside has melted.
- Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute before slicing into wedges.
- Serve your cheesy breakfast quesadillas warm, accompanied by salsa and sour cream for dipping, garnish with sliced green onions. Enjoy!
Last Step:
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Notes
- Feel free to customize the quesadillas with additional ingredients such as bell peppers, diced tomatoes, mushrooms, or spinach for added flavor and nutrition.
- While Colby Jack cheese is recommended for its melting qualities and mild flavor, you can experiment with other cheeses such as cheddar, Monterey Jack, or a Mexican cheese blend according to your preference.
- This recipe makes four large quesadillas. If serving as part of a brunch spread, you may cut each quesadilla into more wedges to serve more people as a smaller portion.
- Leftover quesadillas can be stored in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat or in a toaster oven for best results.
- For a quick breakfast option, prepare the filling in advance and store it in the refrigerator. In the morning, simply assemble the quesadillas and cook.
- For an extra kick, serve with hot sauce or guacamole alongside the salsa and sour cream.
Nutrition
Calories: 809kcal | Carbohydrates: 18g | Protein: 45g | Fat: 61g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 394mg | Sodium: 1446mg | Potassium: 539mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 581mg | Iron: 4mg
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