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Sausage & Egg Breakfast Quesadilla

Breakfast quesadilla loaded with sausage eggs and a melty Mexican cheese blend, then grilled in a cast iron skillet until golden. Cut into wedges so the scrambled eggs, crumbled sausage, and stretchy cheese show with every bite.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 8 large flour tortillas
Egg filling
  • 6 eggs Scrambled for layering.
  • 1 lb breakfast sausage Cooked and crumbled.
  • 2 cup shredded Mexican cheese blend For melting inside the quesadilla.
  • 0.25 cup green onions Sliced.
To finish
  • 0.5 salsa For serving.
  • 0.5 sour cream For serving.
  • 1 butter For grilling the tortillas.

Equipment

  • 1 cast iron skillet

Method
 

Grill the quesadilla
  1. Heat a cast iron skillet or griddle over campfire until hot. You should see a light shimmer when you hold your hand a few inches above the surface.
  2. Butter one side of each large flour tortilla. Make sure the entire surface is coated so it browns evenly.
  3. Place one tortilla butter-side down in the skillet. Let it cook until it starts to turn golden at the edges, about 1-2 minutes.
  4. Layer scrambled eggs, cooked and crumbled breakfast sausage, shredded Mexican cheese blend, and sliced green onions over the first tortilla. Spread evenly so every wedge has filling.
  5. Top with the second tortilla butter-side up. Press gently to help the cheese contact the hot surface for melting.
  6. Cook for 3-4 minutes per side until the bottom is golden and the cheese melts. Flip carefully once the underside is crisp and browned.
  7. Remove from heat, cut into wedges, and serve with salsa and sour cream. Let it rest for 1-2 minutes so the cheese sets slightly before slicing.

Notes

Pro tip: For clean wedge slices, let the quesadilla rest briefly after grilling so the melted cheese firms up. Store leftovers covered in the refrigerator up to 3 days; reheat on a skillet until warmed through. Freezing isn’t recommended because tortillas can get soft after thawing. If you want a lighter option, use turkey breakfast sausage and part-skim cheese blend to reduce fat while keeping the cheesy pull.