Crispy Breakfast Quesadilla

Breakfast quesadillas are a fantastic way to transform humble morning ingredients into a satisfying and flavorful meal. This recipe takes fluffy scrambled eggs, savory breakfast sausage, and crispy bacon, tucking them all into a warm, cheesy tortilla that’s pan-fried to golden perfection. Served with creamy avocado and vibrant salsa, it’s a dish that’s both hearty and refreshing, promising a delightful start to your day whether you’re fueling up for a busy morning or enjoying a leisurely weekend brunch.

Detailed Ingredients

For the Quesadillas:

• 2 large (10-inch) flour tortillas: Choose good quality, soft tortillas that will crisp up nicely.
• 3 large eggs: Fresh is best for flavor and texture.
• 2 tablespoons milk or cream (optional): For extra fluffy, tender scrambled eggs.
• Salt and freshly ground black pepper: To taste, for seasoning the eggs.
• ½ cup cooked breakfast sausage, crumbled: Pork or turkey sausage works well. Ensure it’s fully cooked and drained of excess fat.
• ½ cup shredded cheddar cheese (or a Mexican blend): Good melting cheese is key.
• 2-3 strips cooked bacon, crumbled: Crispy bacon adds a wonderful textural and smoky element.
• 1 tablespoon butter or olive oil: For cooking the scrambled eggs.
• 1 tablespoon butter or olive oil: For pan-frying the quesadillas.

For Serving:

• ½ avocado, sliced: Adds a creamy, rich contrast.
• 2-3 tablespoons fresh salsa or pico de gallo: For a burst of fresh flavor and acidity.
• Fresh parsley or cilantro, chopped (optional): For garnish and an herbaceous note.

Equipment:

• Large non-stick skillet or griddle
• Mixing bowl
• Whisk
• Spatula
• Cutting board

Step-by-Step Instructions

1. Prepare the Eggs:
   • In a mixing bowl, whisk the eggs with milk/cream (if using), salt, and pepper until well combined and slightly frothy.
   • Heat 1 tablespoon of butter or olive oil in a non-stick skillet over medium-low heat.
   • Pour in the egg mixture and scramble gently, stirring occasionally, until just set but still moist and fluffy. Do not overcook.
   • Remove the scrambled eggs from the skillet and set aside in a small bowl.
2. Assemble the Quesadillas:
   • Lay out one large flour tortilla on a clean, flat surface.
   • Sprinkle about half of the shredded cheese evenly over one half of the tortilla.
   • Spoon half of the prepared scrambled eggs over the cheese on that same half of the tortilla.
   • Distribute half of the crumbled cooked breakfast sausage evenly over the eggs.
   • Carefully fold the empty half of the tortilla over the filled half, creating a half-moon shape. Gently press down to compact the filling.
   • Repeat this process with the second tortilla and the remaining fillings.
3. Cook the Quesadillas:
   • If necessary, quickly wipe out the skillet you used for the eggs. Add 1 tablespoon of fresh butter or olive oil to the skillet and heat it over medium heat until shimmering.
   • Carefully place one folded quesadilla into the hot skillet.
   • Cook for 3-5 minutes per side, or until the tortilla is beautifully golden brown and crispy, and the cheese inside is fully melted and gooey. You may need to gently press down on the quesadilla with a spatula to ensure good contact with the pan and even browning.
   • Once the first quesadilla is cooked, remove it from the skillet and set it aside on a cutting board.
   • Repeat the cooking process with the second quesadilla.
4. Finish and Serve:
   • Once both quesadillas are cooked, sprinkle the crumbled bacon over the top of each. If desired, garnish with fresh chopped parsley or cilantro.
   • Using a sharp knife, cut each half-moon quesadilla in half or into smaller wedges, as preferred.
   • Serve the hot and crispy breakfast quesadillas immediately with fresh sliced avocado and a side of salsa or pico de gallo.

Tips, Variations, and Storage

• Cheese Choice: Feel free to use Monterey Jack, Colby Jack, or even a smoked gouda for a different flavor profile.
• Vegetarian Option: Omit the sausage and bacon. Add sautéed bell peppers, onions, mushrooms, or spinach for a delicious vegetarian version. Black beans or refried beans also make a great addition.
• Spice It Up: Add a pinch of cayenne pepper to the eggs, or include diced jalapeños with the fillings for a spicy kick.
• Full Circle Quesadilla: If you prefer a full, circular quesadilla, spread the fillings evenly over one entire tortilla, then top with a second tortilla. Cook as directed, flipping carefully.
• Make Ahead (Partial): Cook the scrambled eggs, sausage, and bacon ahead of time. Store them in the refrigerator, then simply assemble and cook the quesadillas when ready to eat.
• Storage: Leftover quesadillas are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat in a dry skillet over medium heat or in a toaster oven for best crispness. Microwaving is possible but may result in a softer tortilla.

Pairings

• Beverages: Coffee (hot or iced), orange juice, or a refreshing glass of water.
• Fruit: A simple fruit salad with berries, melon, and citrus segments would be a bright complement.
• Hot Sauce: For those who like extra heat, a drizzle of your favorite hot sauce is always welcome.

Quick Info

Cuisine: Mexican / American Breakfas

Yields: 2 quesadillas (serves 1-2 people)

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 25-30 minutes