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Sausage & Egg Breakfast Quesadilla

Breakfast quesadilla with sausage eggs and a melty Mexican cheese blend, grilled until golden on both sides. A campfire cooking style quesadilla that gets cut into wedges so you can see the scrambled eggs, sausage, and cheese pull.
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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: 710
Ingredients Equipment Method Notes

Ingredients
  

Tortillas, eggs, and filling
  • 8 flour tortillas Large tortillas for folding or layering to form quesadillas.
  • 6 eggs Scrambled before layering for faster cooking and even filling.
  • 1 lb breakfast sausage Cooked and crumbled before assembling.
  • 2 cup shredded Mexican cheese blend Use for melting layers inside the quesadilla.
  • 0.25 cup green onions Sliced for fresh bite and color.
  • 0.5 tbsp butter For grilling; butter the tortillas on the outside for golden color and crisp edges.
  • salsa For serving on the side.
  • sour cream For serving on the side.

Equipment

  • 1 cast iron skillet
  • 1 griddle

Method
 

Grill the quesadillas
  1. Heat a cast iron skillet or griddle over campfire until hot and ready to sizzle when tortillas touch the surface. Keep the heat steady so the tortillas brown without burning.
  2. Butter one side of each flour tortilla. Spread evenly so the outside crisps and turns golden.
  3. Place one tortilla butter-side down on the hot skillet. Press lightly to ensure good contact.
  4. Layer the tortilla with scrambled eggs, cooked and crumbled breakfast sausage, shredded Mexican cheese blend, and sliced green onions. Distribute evenly so each wedge has filling.
  5. Top with a second flour tortilla butter-side up. Align edges so the quesadilla stays sealed while cooking.
  6. Cook for 3-4 minutes per side, until golden and the cheese melts. Use a flip once the bottom looks browned and the filling is bubbling.
  7. Remove from heat, cut into wedges, and serve with salsa and sour cream. Rest briefly to help the melted cheese set for clean slices.

Notes

Pro tip: scramble the eggs until just set before assembling so they stay tender inside the quesadilla. Store leftovers covered in the fridge up to 3 days; reheat on a skillet to re-crisp the tortillas. Freezing is not recommended because tortillas can soften after thawing. Dietary swap: use turkey sausage for a lighter option while keeping the same cooking method.