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Sausage & Egg Breakfast Quesadilla

Sausage & egg breakfast quesadilla with grilled, golden tortillas and melty Mexican cheese. Scrambled eggs and crumbled breakfast sausage are layered inside, then cooked until the cheese stretches in each wedge.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 8 large flour tortillas Use tortillas large enough to fold over or press comfortably in the skillet.
Egg filling
  • 6 eggs, scrambled Scramble before assembling so the filling warms evenly.
Sausage filling
  • 1 lb breakfast sausage, cooked and crumbled Crumble cooked sausage so it distributes in every bite.
Cheese and aromatics
  • 2 cup shredded Mexican cheese blend Use a blend that melts well for stretchy cheese.
  • 0.25 cup green onions, sliced Add for fresh bite and color.
Serving
  • salsa and sour cream for serving Serve on the side for dipping.
Butter for grilling
  • butter for grilling Butter both sides during grilling for even browning.

Equipment

  • 1 cast iron skillet
  • 1 griddle

Method
 

Heat and prep the skillet
  1. Heat a cast iron skillet or griddle over campfire until hot. You should see a faint shimmer when you tilt the pan, indicating it’s ready to grill.
Butter and assemble
  1. Butter one side of each tortilla. Place one tortilla butter-side down on the hot skillet and let it toast for 30 seconds until lightly golden at the edges.
  2. Layer the tortilla with scrambled eggs, sausage, cheese, and green onions. Spread the fillings in an even layer so they melt through the center.
  3. Top with a second tortilla butter-side up. Press gently so the tortillas adhere and the filling stays contained.
Grill until golden and melty
  1. Cook for 3-4 minutes on the first side until golden. Flip only when the bottom is crisp and the cheese at the edges looks glossy and melted.
  2. Cook the second side for 3-4 minutes until golden and the cheese melts fully. The quesadilla should look evenly browned with visible cheese stretch at the cut lines.
Cut and serve
  1. Remove from heat and cut into wedges. Serve immediately with salsa and sour cream on the side for dipping.

Notes

Pro tip: scramble and crumble ingredients ahead so assembly cooks fast and evenly. Store leftovers in the fridge up to 3 days in a covered container; reheat in a skillet over medium heat until crisp. Freezing is not recommended due to tortilla texture, but you can freeze cooked sausage and scrambled eggs separately. For a lighter option, use reduced-fat cheese and swap half the sausage for turkey sausage if desired.