Sausage Egg & Cheese Breakfast Quesadillas

Quesadilla literally means little cheesy thing, a Mexican classic reimagined for breakfast. Crumbled sausage and soft scrambled eggs melt with cheddar and Monterey Jack inside a crisp tortilla for a quick, kid-friendly fold.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 545 cal
• 28g protein
• 28g carbs
• 36g fat
• 2g fiber

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Ingredients

• 8 oz breakfast sausage links or bulk
• 6 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 Tbsp unsalted butter
• 4 flour tortillas (8-inch)
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 3 green onions, thinly sliced
• to taste hot sauce or salsa, for serving
• 1 Tbsp neutral oil or cooking spray

Instructions

1. 1Cook the sausage in a 10-inch nonstick skillet over medium heat, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, 6 to 8 minutes. Transfer sausage to a paper-towel-lined plate and drain excess fat from the pan, leaving about 1 teaspoon.
2. 2In a bowl whisk the eggs with salt and pepper until uniform. Melt the butter in the same skillet over medium-low heat. Pour in the eggs and scramble gently, pushing curds from the edges toward the center, until just set but still soft and slightly glossy, 2 to 3 minutes. Remove from heat.
3. 3Lay the four tortillas on a clean work surface. Sprinkle half of the cheddar and Monterey Jack evenly over one half of each tortilla, leaving a small border.
4. 4Divide the scrambled eggs and cooked sausage among the cheese-covered halves. Sprinkle green onions and the remaining cheese on top. Fold each tortilla over to create a half-moon shape and press lightly.
5. 5Wipe the skillet clean and set over medium heat. Add a thin film of oil or mist with cooking spray. Place two quesadillas in the pan (or work in batches) and cook until the underside is deep golden and crisp, 2 1/2 to 3 1/2 minutes.
6. 6Flip carefully with a spatula and cook the second side until equally golden and the cheese is fully melted and oozing at the edges, another 2 to 3 minutes.
7. 7Transfer to a cutting board and rest 1 minute so the filling sets slightly. Slice each quesadilla into three wedges with a sharp knife or pizza cutter.
8. 8Serve immediately with hot sauce or salsa on the side for dipping. Enjoy while the exterior is still shatter-crisp.