Breakfast Quesadilla
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Breakfast Quesadilla
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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.
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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!
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 Information
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Calories
809kcal
(40%)
Carbohydrates
18g
(6%)
Protein
45g
(90%)
Fat
61g
(94%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
7g
Monounsaturated Fat
23g
Trans Fat
0.3g
Cholesterol
394mg
(131%)
Sodium
1446mg
(60%)
Potassium
539mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1147IU
(23%)
Vitamin C
1mg
(1%)
Calcium
581mg
(58%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 18g | 6% |
| Protein | 45g | 90% |
| Fat | 61g | 94% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 394mg | 131% |
| Sodium | 1446mg | 60% |
| Potassium | 539mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 581mg | 58% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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