Sausage and Egg Quesadilla

This sausage and egg quesadilla combines savory breakfast sausage, fluffy scrambled eggs, and melted cheese in a buttery, golden-crisp tortilla. It’s an easy, satisfying breakfast that’s perfect for busy mornings, meal prep, or breakfast-for-dinner.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 1375kcal

Author Diane Gail

Ingredients

6 large eggs
6 teaspoons whole milk
coarse ground black pepper to taste
granulated garlic to taste
1 tablespoon olive oil
12 ounces loose breakfast sausage
2 12-inch burrito-style tortilla shells
1 tablespoon butter
2 cups shredded American cheese

US Customary - Metric

Instructions

Whisk the eggs, milk, pepper, and granulated garlic together. Heat the olive oil in a skillet over medium heat. Add the eggs and scramble until just set. Remove from the skillet and set aside.
Cook the breakfast sausage over medium heat until cooked through, breaking it into small crumbles as you go. Set aside.
Butter one side of a tortilla and place it butter-side down in a skillet over medium heat.
Sprinkle half of the cheese over the entire tortilla. Top one half with half of the scrambled eggs and half of the cooked sausage.
Cook until the tortilla is golden brown underneath and the cheese is melted. Fold the cheese-only half over the filling and gently press with a spatula.
Transfer to a cutting board. Repeat with the remaining ingredients to make the second quesadilla.
Rest for 1–2 minutes, then cut each quesadilla into 4 wedges and serve.

Notes

Break the breakfast sausage into very small crumbles as it cooks so the filling distributes evenly and the quesadilla holds together better when cut and eaten.
Keep the skillet over medium heat so the tortilla has time to turn golden and crisp while the cheese melts without burning.
To freeze, cool the cooked quesadillas completely, wrap them individually, and store them in an airtight freezer-safe container or bag. Freeze whole for the best texture.
To reheat, thaw overnight in the refrigerator and warm in a skillet over medium-low heat, turning as needed, until heated through and crisp.

Nutrition