The best savory breakfasts can be broken down into four essentials: egg, meat, cheese, carb, and anyone who disagrees is probably selling a fake food product you don’t want to mess with. These breakfast quesadillas are easy to make and the perfect base for your favorite mix-ins. Brown your quesadillas in the pan—a light toast will give you a crunchier bite.
1 pound breakfast sausage, casing removed
2 tablespoons butter
6 large eggs, beaten
½ teaspoon kosher salt, regular is fine too
¼ teaspoon black pepper, freshly ground if you have it
3 10-inch flour tortillas
1 package shredded sharp cheddar cheese
Hot sauce, optional but strongly suggested
How to Make It
Heat a large skillet over medium-high heat; add sausage. Use a wooden spatula to break sausage into smaller pieces as it cooks. Cook for 5 minutes, or until golden brown. Remove sausage from skillet and set aside.
Reduce heat to medium-low and add 1 tablespoon butter. Season eggs with salt and pepper. When butter is melted, add eggs to pan and shake for 10 seconds, while stirring vigorously. Cook eggs for 3 minutes, stirring occasionally. Make sure to remove them from the heat before they look done, the residual heat will keep cooking them. (If they look done in the pan, they’ll be overcooked on your plate.)
Arrange tortillas on a countertop or cutting board. Distribute reserved sausage, eggs, and cheese evenly between the tortillas. Fold in half.
In the same skillet, heat a bit of the remaining butter. Add one of the quesadillas and cook over medium heat for 2 minutes on each side, or until cheese is melted and tortillas are golden in color. Repeat with the remaining quesadillas.
Move the quesadillas to a cutting board. Cut each one into 3 wedges, get out the hot sauce, and you’re all set.
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