Prepare all ingredients as described above.

Make the pico dip: In a small bowl, mix diced tomato, onion, cilantro, jalapeño, lime juice, salt, and black pepper. Stir and set aside to let flavors meld.

In a skillet over medium heat, cook sliced sausage until browned and fully cooked.

Add onion and green bell pepper to the skillet and sauté until softened.

Pour in beaten eggs and cook, stirring, until scrambled and set.

Lay out the tortillas. Divide the egg mixture over one half of each tortilla.

Sprinkle shredded cheddar cheese over the egg mixture. Fold tortillas in half.

Wipe the skillet clean and lightly coat with nonstick spray. Cook quesadillas for 2–3 minutes per side until golden and cheese is melted.

Cut quesadillas into wedges and serve with pico de gallo, fresh fruit, and orange juice.