Breakfast Quesadillas

The classic breakfast sandwich goes south of the border with these sausage, egg and cheese quesadillas.

  • Total Time:
  • Servings: 8

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  • 1 pound pork breakfast sausage
  • Vegetable oil, for frying
  • 8 large eggs, slightly beaten
  • Kosher salt
  • Fresh ground black pepper
  • Hot sauce, optional
  • 2 cups shredded cheddar cheese (about 8 ounces)
  • 8 eight-inch flour tortillas

How to make this recipe

  1. In a large skillet, cook the sausage over moderately high heat, stirring to break it up, until no trace of pink remains, about 8 to 10 minutes. Remove the sausage from the skillet and set it aside.

  2. In a separate large skillet, heat 2 tablespoons of vegetable oil over moderate heat, then pour the eggs into the skillet and cook, stirring gently with a rubber spatula, until small curds form, about 5 to 7 minutes. Remove the eggs from the skillet and season with salt and pepper.

  3. Arrange the tortillas on a work surface and top each with sausage, egg and cheese. Fold each tortilla in half to make 8 quesadillas.

  4. In a large skillet, heat 2 tablespoons of vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 to 2 minutes per side. Add more oil to the pan if necessary. Transfer the quesadillas to a cutting board and cut into 3 wedges. Serve immediately.

Contributed By Published May 2014

1042033 recipes/breakfast-quesadillas 2015-08-06T20:42:07+00:00 Molly Yeh 8|fast|southwestern-tex-mex|web-exclusive|breakfast|basic-easy may-2014 recipes,breakfast-quesadillas 1042033

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