Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 10 large eggs, beaten
- 1 lb breakfast sausage or chopped bacon
- 2 cups shredded sharp cheddar cheese
- 1 red bell pepper, finely diced
- 1/2 small yellow onion, finely diced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Sliced green onions or chopped cilantro
Instructions
- Step 1: Sauté the Aromatics and Meat: Place a large skillet over medium heat. Add your breakfast sausage or bacon. Cook until browned and crispy, breaking the meat into small crumbles as it cooks. If you are using sausage, ensure it is fully cooked through. Add the diced bell peppers and onions to the skillet. Sauté for about 4-5 minutes until the vegetables are soft and the onions are translucent. Remove the mixture from the skillet and set it aside in a bowl, draining any excess grease.
- Step 2: Scramble the Eggs: Wipe out the skillet and return it to medium-low heat. Melt the butter in the pan. Pour in the beaten eggs, salt, and pepper. Use a spatula to gently move the eggs around, creating soft curds. Cook them until they are just set but still slightly moist—do not overcook them, as they will be reheated later. Once finished, fold the meat and vegetable mixture back into the eggs. Remove from heat and let the mixture cool for about 10 minutes. This prevents the tortillas from getting soggy.
- Step 3: Assemble the Quesadillas: Lay a flour tortilla flat on your work surface. Sprinkle about 2 tablespoons of shredded cheese over one-half of the tortilla. Spoon a generous portion of the egg and meat mixture over the cheese. Top with another 2 tablespoons of cheese—the cheese acts as “glue” to hold everything together. Fold the tortilla in half to create a half-moon shape. Repeat this process for all eight tortillas.
- Step 4: Crisp the Tortillas: Place a clean skillet or griddle over medium heat. Lightly grease with a tiny bit of butter or cooking spray. Place the assembled quesadillas in the pan (you may need to do this in batches). Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted. Remove from the heat and let them cool completely on a wire rack if you plan to freeze them.
- Step 5: Freezing and Storage: Once the quesadillas are completely cool, wrap each one individually in parchment paper or plastic wrap. Place the wrapped quesadillas into a large, freezer-safe gallon bag. Squeeze out as much air as possible before sealing. Label the bag with the date. These will stay fresh in the freezer for up to 3 months.
- Cook Time: 30 minutes