Loaded Breakfast Quesadillas With Sausage And Eggs

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Pork · high-protein

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Ingredients

• 6 oz bulk pork breakfast sausage
• 4 large eggs
• 4 (10-inch) large flour tortillas
• 2 1/2 oz shredded pepper jack
• 4 oz frozen shredded hash browns
• 1/2 tbsp butter
• 1/2 cup salsa
• 1/4 cup sour cream
• 1 green bell pepper
• 1 yellow onion
• 1 tsp, 1 tsp, 2 tsp salt, black pepper, chili powder

Method (tap to check — screen stays awake)

1. Brown the sausage over medium-high, breaking it into crumbles, 6 minutes, until no pink remains and the edges are crisp; scoop out and leave the fat.
2. Cook the hash browns, diced pepper, and onion in that fat 8 minutes without stirring much, until the potatoes are golden and the onion is translucent.
3. Season with the chili powder, salt, and pepper, then combine with the sausage in a bowl.
4. Melt the butter over medium-low, add the beaten eggs, and stir slowly 3 minutes, until they form soft curds that are just barely set; they will finish cooking in the quesadilla.
5. Lay a tortilla flat, scatter pepper jack over half, add the potato-sausage mix and eggs, top with more cheese, and fold.
6. Griddle in a dry pan over medium 3 minutes per side, pressing gently, until both faces are spotted brown and the cheese has fused the layers.
7. Rest 2 minutes, cut into wedges, and serve with salsa and sour cream.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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