Loaded Breakfast Quesadillas

Loaded Breakfast Quesadillas

Crispy tortillas packed with scrambled eggs, melted cheese, and savory breakfast fixings.

Total 25 min Makes 4 servings Calories 610/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

These breakfast quesadillas layer fluffy scrambled eggs, crumbled sausage, melted cheddar, and diced vegetables between golden, pan-crisped tortillas. Quick to assemble and ready in under 30 minutes, they work well for a hearty weekend breakfast or an easy weeknight brunch. Serve with salsa and sour cream for dipping.

Ingredients

  • 6 large eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1/2 pound breakfast sausage, crumbled
  • 1/2 cup red bell pepper, diced
  • 1/4 cup green onion, sliced
  • 4 large flour tortillas (10-inch)
  • 2 cups shredded cheddar cheese
  • 2 tablespoons unsalted butter, softened, for cooking
  • 1/2 cup salsa, for serving
  • 1/2 cup sour cream, for serving

Method

  1. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

  2. Heat a 9-inch skillet over medium heat and add the crumbled breakfast sausage. Cook, breaking it up with a spatula, until browned and cooked through, about 6 to 8 minutes.

  3. Transfer the sausage to a plate. Add the diced bell pepper to the same skillet and cook until softened, about 3 minutes. Remove and set aside with the sausage.

  4. Melt the 1 tablespoon of butter in the same skillet over medium-low heat. Add the eggs and cook, stirring gently, until just set but still soft, about 3 minutes. Remove from heat.

  5. Stir the cooked sausage, bell pepper, and green onion into the scrambled eggs.

  6. Lay the tortillas flat and sprinkle a quarter of the shredded cheddar over one half of each tortilla. Top with a quarter of the egg mixture, then sprinkle with another quarter of the cheese. Fold the tortillas in half to enclose the filling.

  7. Wipe out the skillet and set it over medium heat. Spread a thin layer of softened butter on the outside of one folded quesadilla and place it in the skillet.

  8. Cook until the bottom is golden brown and crisp, about 2 to 3 minutes, then flip and cook the other side until golden and the cheese is melted, about 2 minutes more.

  9. Transfer to a cutting board and repeat with the remaining quesadillas, buttering the skillet as needed.

  10. Slice each quesadilla into wedges and serve warm with salsa and sour cream on the side.

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    Loaded Breakfast Quesadillas

    These breakfast quesadillas layer fluffy scrambled eggs, crumbled sausage, melted cheddar, and diced vegetables between golden, pan-crisped tortillas. Quick to assemble and ready in under 30 minutes, they work well for a hearty weekend breakfast or an easy weeknight brunch. Serve with salsa and sour cream for dipping.

    25 min 4 servings 610 cal

    Ingredients

    • 6 large eggs
    • 2 tablespoons milk
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon unsalted butter
    • 1/2 pound breakfast sausage, crumbled
    • 1/2 cup red bell pepper, diced
    • 1/4 cup green onion, sliced
    • 4 large flour tortillas (10-inch)
    • 2 cups shredded cheddar cheese
    • 2 tablespoons unsalted butter, softened, for cooking
    • 1/2 cup salsa, for serving
    • 1/2 cup sour cream, for serving

    Method

    1. 1

      In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

    2. 2

      Heat a 9-inch skillet over medium heat and add the crumbled breakfast sausage. Cook, breaking it up with a spatula, until browned and cooked through, about 6 to 8 minutes.

    3. 3

      Transfer the sausage to a plate. Add the diced bell pepper to the same skillet and cook until softened, about 3 minutes. Remove and set aside with the sausage.

    4. 4

      Melt the 1 tablespoon of butter in the same skillet over medium-low heat. Add the eggs and cook, stirring gently, until just set but still soft, about 3 minutes. Remove from heat.

    5. 5

      Stir the cooked sausage, bell pepper, and green onion into the scrambled eggs.

    6. 6

      Lay the tortillas flat and sprinkle a quarter of the shredded cheddar over one half of each tortilla. Top with a quarter of the egg mixture, then sprinkle with another quarter of the cheese. Fold the tortillas in half to enclose the filling.

    7. 7

      Wipe out the skillet and set it over medium heat. Spread a thin layer of softened butter on the outside of one folded quesadilla and place it in the skillet.

    8. 8

      Cook until the bottom is golden brown and crisp, about 2 to 3 minutes, then flip and cook the other side until golden and the cheese is melted, about 2 minutes more.

    9. 9

      Transfer to a cutting board and repeat with the remaining quesadillas, buttering the skillet as needed.

    10. 10

      Slice each quesadilla into wedges and serve warm with salsa and sour cream on the side.