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!