This breakfast quesadilla only takes about 10 minutes to make and can be completely customized however you like!
Options for Filling
The possibilities are almost endless with what can be added to a breakfast quesadilla:
- Meats: I used pre-cooked turkey sausage but you can swap with chicken sausage, bacon, steak, chorizo, or vegan meat crumbles.
- Veggies: bell peppers, onions, mushrooms, spinach, tomatoes and/or potatoes
- Sauce: salsa, sour cream, or Mexican crema
- Southwestern twist: pepper jack cheese, beans, jalapeños and avocado
How to Store
Refrigerator
Wrap cooked burritos tightly in foil or plastic wrap and store them in the refrigerator for up to 3 days.
Freezer
Breakfast burritos freeze extremely well and can be stored for up to 3 months in a freezer-safe bag.
Reheating
Reheat in the microwave, oven, skillet or air fryer.
Yield: 1 Quesadilla
Breakfast Quesadilla
Cook Time
10 minutes
Total Time
10 minutes
Ingredients
- 2 eggs, scrambled
- Cooked breakfast sausage
- 1 tortilla
- Shredded cheddar cheese
- Salt and pepper, to taste
- Salsa, optional
- Cooking oil
Instructions
- Heat skillet on medium heat. Coat pan with cooking oil.
- Scramble eggs in a separate bowl. Add salt, pepper and sausage to mixture.
- Add egg mixture to pan and cook until it begins to set at the bottom.
- When the eggs are almost set, turn heat to medium-low and place a tortilla on top of the eggs. Use a spatula to flip the tortilla over. Add salsa (if using) and fold the quesadilla in half.
- Cook the tortilla until browned. Flip and cook until browned on the other side.
- Remove from heat, cut in half and enjoy!
Notes
Depending on the size of your pan, you may need to use a spatula to push the cooked eggs towards the center, allowing the liquid egg fill the space behind it. Continue going around the pan until the eggs are almost set.