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
Calories: 809kcal
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!
Video
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