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Breakfast Quesadilla Recipe

Breakfast Quesadillas

Wholesome Cove
This breakfast quesadillas is the ultimate morning comfort food, packed with fluffy scrambled eggs, savory crumbled breakfast sausage, sautéed bell peppers and onions, and plenty of melted Mexican cheese blend, all tucked inside a crispy golden flour tortilla. It comes together in just 25 minutes, making it the perfect solution for busy weekdays and lazy weekend brunches alike. The combination of protein-rich eggs and sausage with gooey, stretchy cheese keeps you full and satisfied for hours, and the recipe is endlessly customizable with whatever fillings you have on hand.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American, Mexican
Servings 2 quesadillas
Calories 540 kcal

Equipment

  • Large non-stick skillet (10–12 inch) - For cooking sausage, vegetables, and eggs
  • Flat griddle pan or second skillet - For toasting the assembled quesadillas
  • Silicone spatula - Heat-resistant; for scrambling eggs and flipping quesadillas
  • Medium mixing bowl - For whisking the eggs
  • Whisk or fork
  • Cutting board
  • Sharp knife - For dicing vegetables
  • Measuring cups and spoons
  • Paper towels - For blotting cooked sausage
  • Quesadilla maker - (optional) For perfectly even, crispy results
  • Pizza cutter or sharp knife - (optional) For slicing finished quesadillas

Ingredients
  

For the Filling

  • 1/2 lb breakfast sausage - 225g, casings removed
  • 1/2 cup bell pepper - about 50g, any color, diced
  • 1/4 cup white onion - about 40g, diced
  • 4 large eggs
  • 2 tbsp whole milk - 30ml
  • 1/2 tsp salt - 2.5ml
  • 1/4 tsp black pepper - 1.25ml
  • 1/2 tsp garlic powder - 2.5ml

For Assembly

  • 4 flour tortillas - 8-inch / 20cm
  • 1 1/2 cups shredded Mexican cheese blend - 170g; or shredded cheddar
  • 1 tbsp unsalted butter - 15ml, divided

Optional Add-Ins

  • 1 small jalapeño - seeded and minced

For Serving (Optional)

  • sour cream
  • salsa
  • hot sauce

Instructions
 

  • Heat a large non-stick skillet over medium-high heat, add the breakfast sausage, and cook for 5–7 minutes, breaking it into small crumbles, until fully browned. Transfer to a paper-towel-lined plate and drain off most of the fat from the skillet.
  • Return the skillet to medium heat and add the diced bell pepper, onion, and jalapeño (if using) to the remaining fat. Cook for 3–4 minutes until softened, season with garlic powder, then transfer to the plate with the sausage.
  • Whisk together the eggs, milk, salt, and black pepper until frothy, then cook in the skillet over medium-low heat with 1/2 tbsp butter, folding gently until just barely set. Transfer immediately to the plate with the sausage and vegetables.
  • Lay out all 4 tortillas and sprinkle cheese over each one, then layer the egg, sausage, and vegetable filling onto 2 of the tortillas, top with remaining cheese, and place the other 2 tortillas on top, cheese-side down.
  • Melt the remaining 1/2 tbsp butter in the skillet over medium heat, cook each quesadilla for 2–3 minutes per side, pressing lightly with a spatula, until golden brown and the cheese is fully melted.
  • Let the quesadillas rest for 1 minute before cutting into wedges with a pizza cutter, then serve immediately with sour cream, salsa, or hot sauce on the side.

Notes

  • Don't overfill: Too much filling makes the quesadilla hard to flip and leads to a soggy tortilla. A moderate, even layer is all you need.
  • Undercook the eggs slightly: Remove the scrambled eggs from the heat when they still look just barely underdone — they will finish cooking inside the hot quesadilla.
  • Room temperature tortillas: Let refrigerator-cold tortillas sit out for a few minutes before assembling to prevent cracking and tearing.
  • Best cheese for melting: Shredded Mexican cheese blend or Monterey Jack melt the smoothest. Avoid hard aged cheeses like Parmesan or cotija.
  • Medium heat is key: High heat browns the tortilla too quickly before the cheese melts. Stick to medium for a perfect crispy exterior and gooey interior.
  • Make it vegetarian: Skip the sausage and substitute sautéed mushrooms, black beans, baby spinach, or diced zucchini for a satisfying meatless version.
  • Make it spicy: Add minced jalapeño to the vegetable sauté, or swap regular sausage for Mexican chorizo for a bolder, spicier filling.
  • Storage: Cooked quesadillas keep in the refrigerator for up to 3 days or in the freezer for up to 2 months. Wrap individually in plastic wrap before freezing.
  • Reheating: For the crispiest results, reheat in a dry skillet over medium heat for 2–3 minutes per side, or air fry at 350°F (175°C) for 3–4 minutes. Avoid the microwave if possible.
  • Meal prep tip: Cook the sausage and vegetable filling up to 3 days ahead and refrigerate. Scramble the eggs fresh when ready to assemble for the best texture.

Nutrition

Serving: 1quesadillaCalories: 540kcalCarbohydrates: 34gProtein: 28gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 260mgSodium: 850mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 45mgCalcium: 35mgIron: 15mg
Keyword breakfast quesadilla, cheesy breakfast quesadilla, easy breakfast recipe, egg quesadilla, sausage and egg quesadilla
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