Name: Sausage Breakfast Quesadilla Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 (16 oz) tube Jennie-O Lean Mild Turkey Breakfast Sausage Roll; 1/2 cup yellow onion (diced); 1/4 cup red bell pepper (diced); 1/4 cup green bell pepper (diced); 1/2 cup mushrooms (sliced (I used pre-sliced mushrooms)); 8 large eggs (whisked); 1 (15 oz) can black beans (drained, rinsed, and seasoned with salt); 1 1/2 cups shredded cheddar cheese (I used non fat); 8 whole grain burrito sized tortillas; Cilantro; Green onion; non fat plain greek yogurt; hot sauce; salsa; tomato; avocado

Ingredients

Turkey Breakfast Sausage Roll – feel free to use mild, medium, or spicy. Whatever you prefer!

Yellow Onion, Red Bell Pepper, Green Bell Pepper, and Mushrooms – a colorful and delicious veggie blend that adds tons of texture and flavor.

Eggs – scrambled until little shine remains so the quesadilla isn’t soggy.

Black Beans – adds salty flavor and creamy texture.

Shredded Cheddar Cheese – I used non fat but regular works as well. You can also use different cheese entirely if preferred!

Tortillas – I used whole grain burrito sized tortillas.

Cilantro, Green Onion, Non-Fat Plain Greek Yogurt, Hot Sauce, Salsa, Tomato, and Avocado – optional toppings!

How to make

These breakfast quesadillas take just 15 minutes to prep which makes them absolutely perfect for make ahead, on-the-go breakfasts!

In a large skillet, cook sausage over medium heat until it’s no longer pink. Remove and set aside.

Spray the same pan with cooking spray then cook onions, peppers, and mushrooms until tender. Season with salt and pepper then remove and set aside.

Again, spray the same pan with cooking spray then lower the heat to medium/low. Use a rubber spatula to scramble the eggs until just a little shine remains. Season with salt and pepper and set aside.

Place a tortilla on a clean work surface then layer on 2 tablespoons of each: cheese, black beans, eggs, hot sauce (if you like), sausage, and veggies.

Fold the tortilla in half over the fillings then place in a hot skillet and cook until golden-brown. Flip and heat the other side until golden-brown.

Repeat with remaining tortillas/filling then cut in half and serve with toppings!

sausage breakfast quesadilla ingredients on unwrapped tortilla

How do you make quesadillas crispy?

Pre-cook the veggies. Veggies release moisture as they cook. If you don’t pre cook them the moisture will release in the quesadilla and make the tortilla soggy.

Go easy with grease/oil. A little bit is fine but if you load the pan up with butter or oil it will end up making the tortillas soggy rather than crispy.

Cook on low heat. The medium/low heat allows the quesadilla to cook all the way through and become perfectly crispy on the outside without burning.

Variations

Use other veggies. Onion or spinach added to the veggies would also be delicious!

Try another cheese. Pretty much anything goes. I love the cheddar but use your favorite.

Make them vegetarian. Use a vegetarian variety of sausage or just leave it out entirely.

Use another meat. Try ground beef, diced bacon or ham, or even chorizo.

Can breakfast quesadillas be made ahead of time?

Yes! This recipe is designed for meal prep so feel free to make these in advance and freeze them!

To prep ahead of time:

Assemble as directed but don’t heat.

Cut the quesadilla in half and wrap each half individually in plastic wrap.

Arrange them in a single layer on a baking sheet or dinner plate then place the sheet in the freezer until the quesadillas are firm.

Transfer each quesadilla to a freezer bag or airtight container and freeze up to 2 months.

When ready to cook, remove plastic wrap and warm in the microwave OR thaw in the fridge overnight and cook in the skillet as directed.

How to store

Leftover already cooked breakfast quesadillas will last in an airtight container in the fridge for up to 4 days or in the freezer for 1-2 months.

To reheat, thaw overnight in the fridge then microwave or bake to warm.

– Jennifer