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Sausage & Egg Breakfast Quesadilla

Breakfast quesadilla with sausage eggs and melty Mexican cheese, grilled in a cast iron skillet for golden, crispy tortillas. Layer, grill 3–4 minutes per side, then cut into wedges for a campfire-ready slice-and-serve breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 8 large flour tortillas
Egg filling
  • 6 eggs scrambled
Sausage filling
  • 1 lb breakfast sausage cooked and crumbled
Cheese and aromatics
  • 2 cup shredded Mexican cheese blend
  • 0.25 cup green onions sliced
Serving
  • 0.25 cup salsa for serving
  • 0.25 cup sour cream for serving
For grilling
  • 1 tbsp butter for grilling

Equipment

  • 1 cast iron skillet

Method
 

Grill the quesadilla
  1. Heat a cast iron skillet or griddle over campfire until hot enough to sizzle when tortillas make contact; keep the heat steady for even browning.
  2. Butter one side of each tortilla, using a thin, even coating so the tortillas turn golden without soaking up too much fat.
  3. Place one tortilla butter-side down in the skillet and let it cook until lightly golden, about 1 minute.
  4. Layer scrambled eggs, cooked and crumbled breakfast sausage, shredded Mexican cheese blend, and sliced green onions over the tortilla.
  5. Top with a second tortilla butter-side up, pressing very lightly so the layers contact and the cheese can melt.
  6. Cook for 3-4 minutes, until the bottom is golden and the cheese begins to melt at the edges.
  7. Flip the quesadilla and cook for another 3-4 minutes, until both sides are golden and the cheese melts fully.
  8. Remove from heat, cut into wedges, and serve immediately with salsa and sour cream.

Notes

Pro tip: For the cleanest wedge cuts, rest the cooked quesadilla on a plate for 2 minutes so the cheese firms up slightly. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat to re-crisp the tortilla. Freezing is not recommended because tortillas can soften when thawed. If you want a lighter option, use turkey breakfast sausage and a reduced-fat Mexican cheese blend.