Ingredients
6 large eggs
2 tablespoons milk (any kind)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1/2 cup cooked breakfast sausage (crumbled)
4 large flour tortillas (8–10 inch)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional toppings: salsa, avocado, sour cream, hot sauce
Instructions
1. Prepare Egg Scramble: Whisk eggs, milk, salt, and pepper in a bowl until combined.
2. Cook Eggs and Sausage: Heat oil/butter in a nonstick skillet over medium. Warm cooked sausage, then pour in eggs. Scramble gently until mostly set but still moist. Remove from heat immediately. Transfer eggs to a separate bowl.
3. Clean Skillet: Wipe skillet clean if necessary.
4. Assemble Quesadilla: Return skillet to medium heat. Place one tortilla in. Sprinkle half cup cheese over one half. Spoon one quarter of egg and sausage mixture onto cheese.
5. Fold and Cook: Fold empty tortilla half over filling. Press gently. Cook 2-3 minutes per side until golden and crispy, cheese melted.
6. Repeat and Serve: Remove, cut into wedges. Repeat with remaining ingredients. Serve immediately.
Notes
Do not overcook eggs; remove when just set. Precook protein fully. Use a nonstick skillet. Don’t overfill. Cook on medium heat. Press gently with a spatula. Serve immediately. Store cooled quesadillas wrapped in foil or airtight container for 3-4 days in fridge, or freeze for 1-2 months. Reheat in skillet, toaster oven, or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American-Mexican Fusion
- Diet: None specified
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 310 mg