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Sausage and Egg Breakfast Quesadillas
Sausage and egg breakfast quesadillas are an easy and filling breakfast option that is also freezer-friendly, so you can stock up for later!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Add the sausage to a skillet and cook over medium heat until the sausage is browned and crispy on the edges. When the sausage is cooked, remove it from the skillet using a slotted spoon so they grease stays behind in the skillet.
2
While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs. Shred the cheddar cheese.
large eggs ($1.40)6
3
Add the whisked eggs to the skillet with the sausage grease, and continue to cook them over medium heat, gently folding them as the eggs set. Cook until the eggs are set, but still moist. Remove the skillet from the heat.
large eggs ($1.40)6
4
With the skillet off the heat, add the cooked sausage and shredded cheddar to the skillet with the scrambled eggs. Fold the ingredients together until they are evenly combined.
large eggs ($1.40)6
5
Place about ½ cup of the sausage, egg, and cheese mixture into each tortilla, spreading it out to cover half of the tortilla. Fold the tortilla closed. You can either toast or freeze the quesadillas at this point (see freezing instructions above the recipe).
6
To cook the quesadillas, add them back to the skillet (I like to do this in a dry skillet) and cook over medium heat on each side until the tortilla is brown and crispy and the cheese on the inside is melted. Slice the quesadilla into three pieces, then serve.
Nutrition Facts
calories
325.15 kcal
fat Content
17.55 g
serving Size
1 quesadilla
fiber Content
2.33 g
sodium Content
1273.23 mg
protein Content
16.5 g
carbohydrate Content
23.37 g
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