Breakfast Quesadillas stuffed with egg, cheese, and sausage make for a quick weeknight dinner or weekend breakfast.
We’re usually pretty faithful about planning out our meals for the week. I pick a few new recipes mixed in with one or two old favorites and buy groceries according to the plan.
But some weeks don’t go according to plan. An unexpected late night at work means the groceries never get bought. The Mr. and I are too tired to turn on the oven or follow any directions that include the word “braise.” Or getting back into the swing of things after a long, lazy, leftover-dependent Christmas vacation is tougher than we thought.
That’s when it’s improvise time. We go to the fridge, swing open the cupboard doors and take a quick inventory. What can we do with what we have on hand?
Sometimes the answer to that question makes for a surprisingly good spontaneous dinner.
That’s exactly what happened with these breakfast quesadillas. Sometimes I forget what you can do with eggs, cheese, and a tortilla. Add some meat, veggies, and a skillet and you’re just minutes away from a satisfying meal.
Isn’t that the real joy of cooking? Working with what you have. Creating something new out of the same old ingredients. Surprising even yourself with the possibilities lying in your cupboard.
These quesadillas are incredibly forgiving and can work with whatever ingredients you have on hand. Make it vegetarian with spinach, peppers, and onions, or add bacon or chicken for a different spin. It’s a great way to clear out your veggie drawer, empty the leftover tupperware containers, and save yourself from a last minute decision to get bad take out. Believe me, I’ve been there.
One tip for making the flip of the quesadillas easier. I’ve had many quesadillas turn into tortilla scrambles in that precarious flip. I’ve found the best method is to use the cheese as a seal around the outside of the quesadilla. Sprinkle the cheese in a circle around the rim of the first tortilla, add your fillings in the middle (and of course, more cheese), then press the second tortilla on top. As the cheese begins to melt press the top tortilla into the cheese to seal. When it’s time to flip, the cheese will help keep everything nice and cozy inside.
Have fun making your own last minute quesadillas, and come back and let me know what creations you came up with!
- 1/2 lb. bulk breakfast sausage
- 1 green pepper, chopped
- 1/2 large onion, chopped
- 8 eggs
- 1/4 cup milk
- 8 flour tortillas
- 2 cups sharp cheddar cheese
- Salsa (optional)
- Sour Cream (optional)
- Cilantro (optional)
- Heat a large skillet over medium heat. Add sausage, green pepper, and onion and cook, stirring occasionally, until veggies are soft and sausage is no longer pink. Remove to a plate. Don't even think about draining that delicious sausage fat!
- Whisk together eggs and milk. Add to hot skillet and cook, stirring often, until eggs are scrambled and cooked through. Sprinkle with salt and pepper. Remove to a plate.
- Swipe the skillet real quick with a paper towel to clean or grab a fresh skillet and heat it up. Place one tortilla shell in the pan. Place about a ½ cup of cheese, making sure to have a good ring of cheese around the outer rim. Eyeball the sausage mixture and add about a ¼ cup of it to the tortilla shell, leaving a ½ in rim around the outside. Place the second tortilla shell on the top and press it around the edges, allowing the cheese to create a seal.
- Cook until tortilla is warm, slightly crisp, and maybe has just a few dark spots. Check your cheesy seal (doesn't it look delicious?!) then carefully place your hand on the top side of the tortilla and flip it so the other side is facing down. Cook until spotted and hot. Repeat with remaining ingredients. (Makes 4 total).
- Serve quesadillas on a plate and top with salsa, sour cream, and cilantro, or with a side of ketchup for dipping.
Recipe by Neighborfood