Ingredients
Breakfast Quesadilla with Sausage
- 4 oz Breakfast sausage links chopped, or ground breakfast sausage
- 4 large Eggs
- Salt to taste
- Black pepper to taste
- ½ cup Your choice of cheese shredded (cheddar, Monterey Jack, or a blend)
- 2 large Flour tortillas 8–10 inch
Pico Dip
- 1 medium Tomato diced
- ¼ small Red onion finely chopped
- 1 TBSP Fresh cilantro chopped
- ½ Jalapeño pepper finely chopped, optional
- ½ Lime juiced
- Salt to taste
Fruit
- 1 cup Fresh fruit such as grapes, melon, or orange slices, washed and prepared as needed
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prepare the Pico Dip: In a small bowl, mix the tomato, red onion, cilantro, optional jalapeño, lime juice, and a pinch of salt. Stir and set aside to let flavors meld.
- Cook the Sausage: In a skillet over medium heat, cook the sausage for 5–6 minutes until browned and fully cooked, breaking it into crumbles. Transfer to a plate and wipe out the skillet if needed.
- Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt and black pepper. Scramble in the same skillet over medium-low heat for about 2–3 minutes until just set. Remove from heat.
- Assemble the Quesadillas: On half of each tortilla, layer the scrambled eggs, sausage, and shredded cheese. Fold the tortilla over into a half-moon shape.
- Cook the Quesadillas: Add a small amount of oil or butter to the skillet and cook each quesadilla for 2–3 minutes per side until golden and the cheese is melted. Slice into wedges.
- Serve: Plate the quesadilla wedges with a generous scoop of pico dip. Add fruit on the side and serve with a glass of orange juice. Enjoy!
Nutrition
Calories: 538kcal | Carbohydrates: 43g | Protein: 26g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 728mg | Potassium: 725mg | Fiber: 3g | Sugar: 33g | Vitamin A: 940IU | Vitamin C: 122mg | Calcium: 465mg | Iron: 2mg
Breakfast Quesadilla
Ingredients
Breakfast Quesadilla with Sausage
- 4 oz Breakfast sausage links chopped, or ground breakfast sausage
- 4 large Eggs
- Salt to taste
- Black pepper to taste
- ½ cup Your choice of cheese shredded (cheddar, Monterey Jack, or a blend)
- 2 large Flour tortillas 8–10 inch
Pico Dip
- 1 medium Tomato diced
- ¼ small Red onion finely chopped
- 1 TBSP Fresh cilantro chopped
- ½ Jalapeño pepper finely chopped, optional
- ½ Lime juiced
- Salt to taste
Fruit
- 1 cup Fresh fruit such as grapes, melon, or orange slices, washed and prepared as needed
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prepare the Pico Dip: In a small bowl, mix the tomato, red onion, cilantro, optional jalapeño, lime juice, and a pinch of salt. Stir and set aside to let flavors meld.
- Cook the Sausage: In a skillet over medium heat, cook the sausage for 5–6 minutes until browned and fully cooked, breaking it into crumbles. Transfer to a plate and wipe out the skillet if needed.
- Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt and black pepper. Scramble in the same skillet over medium-low heat for about 2–3 minutes until just set. Remove from heat.
- Assemble the Quesadillas: On half of each tortilla, layer the scrambled eggs, sausage, and shredded cheese. Fold the tortilla over into a half-moon shape.
- Cook the Quesadillas: Add a small amount of oil or butter to the skillet and cook each quesadilla for 2–3 minutes per side until golden and the cheese is melted. Slice into wedges.
- Serve: Plate the quesadilla wedges with a generous scoop of pico dip. Add fruit on the side and serve with a glass of orange juice. Enjoy!
Nutrition
Calories: 538kcalCarbohydrates: 43gProtein: 26gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 104mgSodium: 728mgPotassium: 725mgFiber: 3gSugar: 33gVitamin A: 940IUVitamin C: 122mgCalcium: 465mgIron: 2mg
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