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Cheesy Breakfast Quesadillas

Cheesy breakfast quesadillas with scrambled egg, breakfast sausage, and melted sharp cheddar in a golden crispy wrap. Tex-Mex breakfast quesadilla wedges are pan-cooked until crisp, then served with sour cream and salsa for dipping.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 large flour tortillas
Eggs and seasoning
  • 6 large eggs scrambled
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Sausage and cheese
  • 0.5 lb breakfast sausage cooked and crumbled
  • 1.5 cup sharp cheddar shredded
Vegetables
  • 0.25 cup green onions sliced
Cooking fat
  • 1 tbsp butter
Serving
  • 1 sour cream for serving
  • 1 salsa for serving
  • 1 hot sauce for serving

Equipment

  • 1 cast iron skillet

Method
 

Scramble the eggs
  1. Scramble the eggs in a pan until just set, then season with salt and black pepper. Stop cooking when the eggs are still slightly glossy so they finish inside the quesadilla.
Pan-cook the quesadillas
  1. Place a large skillet over medium heat and add the butter until melted and sizzling. Keep the heat at medium so the tortillas toast without burning before the cheese melts.
  2. On one half of each tortilla, layer the sharp cheddar, scrambled eggs, sausage crumbles, and green onions. Distribute evenly so every wedge has filling and melted cheese.
  3. Fold the empty half over the filled half and press lightly to help it seal. Press just enough to make contact—do not smash so the tortilla stays intact.
  4. Cook the folded quesadillas for 3–4 minutes per side until golden and crispy and the cheese is fully melted. Use a spatula to flip carefully when the underside is browned.
Serve
  1. Slice the quesadillas into wedges and serve right away. Offer sour cream, salsa, and hot sauce on the side for dipping.

Notes

Pro tip: keep the eggs slightly underdone before assembling, since they’ll finish while the quesadilla pan-cooks. Store leftover quesadillas in the fridge up to 3 days; reheat in a skillet over medium heat to re-crisp. Freezing is not ideal for texture, but you can freeze for up to 1 month and reheat in a skillet. For a lighter option, use reduced-fat cheddar and turkey sausage if desired.