Crispy Breakfast Quesadillas
These crispy breakfast quesadillas with sage sausage taste incredible on every level.
Breakfast finger food is a great way to start the day.
These quesadillas are filled with scrambled eggs, cheese, salsa and sage breakfast sausage which adds a wonderful savory flavor to the mix.
And they’re baked just long enough to melt the cheese and crisp up the edges of the tortillas.
I made these for guests that come over for breakfast and they were gobbled up in record time.
So, it’s a good idea to make extra just in case.
These breakfast quesadillas can also be served as a light lunch, dinner or appetizer.
Let’s check out the ingredients.
Flour tortillas (soft taco size), Jimmy Dean sage breakfast sausage, milk, eggs, butter, shredded cheddar cheese, jack cheese, pepper, and Mexican salsa
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the oven at 375 degrees F.
For the Sage Breakfast Sausage:
Heat a skillet on medium heat and add the sausage.
While cooking the sausage break it up in small pieces with a spoon or spatula.
This sage sausage smells so good in the house when it’s cooking.
When the sausage is thoroughly cooked remove it from the pan on to a paper towel-lined plate and set aside.
For the Scrambled Eggs:
In a medium size bowl add the eggs, pepper, and milk.
Heat a medium size skillet on medium heat and add butter.
As it’s melting, pour in the eggs in the pan and stir as they cook.
When the eggs are thoroughly cooked…
…remove the pan from the heat and set aside for just a moment.
For the Quesadillas:
Shred the cheese and set aside.
Grease a cookie sheet with butter.
Lay two of the tortillas on the cookie sheet.
Add a layer of shredded cheese on each tortilla reserving half of the cheese for later.
Next, add a layer of cooked sausage, scrambled eggs,
and salsa to the tortillas.
I used green and red salsa when I made this for breakfast on Christmas Day.
Top with the remaining shredded cheese.
Top with another tortilla.
In a small bowl, melt the remaining butter…
…and brush it on top of each tortilla.
Bake in a preheated oven (at 375 degrees F.) until the cheese melts and the outside edges of the tortillas turn a light golden color (about 15 to 18 minutes).
Cut each quesadilla into quarters with a knife or pizza cutter.
Serve warm with…
…your favorite salsa or…
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Crispy Breakfast Quesadillas
- 4 soft taco size flour tortillas
- 3 eggs
- 1/2 pound sage breakfast sausage (Jimmy Dean sausage is used in this recipe)
- 1 cup shredded sharp cheddar cheese
- 1-1/3 cup shredded Monterrey jack cheese
- 1/2 cup Mexican salsa
- 2 tablespoons milk
- 1/4 teaspoon ground black pepper
- 2 teaspoons butter (for scrambling the eggs)
- 2 teaspoons butter (for greasing the cookie sheet)
- 3 teaspoons butter, melted (for brushing on top of the quesadillas)
- Preheat the oven at 375 degrees F.
- For the Sausage - Heat a medium size skillet on medium heat and add the sausage. While cooking the sausage break it up in small pieces with a spoon or heat resistant spatula. When the sausage is thoroughly cooked remove it from the pan on to a paper towel-lined plate and set aside.
- For the Scrambled Eggs - In a medium size bowl, add the eggs, pepper, and milk. Whisk together. Heat a medium size non-stick skillet on medium heat and add the butter. As the butter melts, pour in the eggs and stir as they cook. When the eggs are thoroughly cooked, remove the pan from the heat and set aside for just a moment.
- For the Quesadillas - Grease a cookie sheet with butter. Lay two of the tortillas on the cookie sheet. Add a layer of shredded cheese on each tortilla reserving half of the cheese for later. Add a layer of cooked sausage, scrambled eggs, and salsa to the tortillas. Add the remaining shredded cheese. Top with another tortilla. Brush melted butter on top of each tortilla.
- Bake in a preheated oven (at 375 degrees F.) until the cheese melts and the outside edges of the tortillas turn a light golden color (about 15 to 18 minutes).
- Cut each quesadilla into quarters with a knife or pizza cutter. Serve warm with your favorite salsa.
Although these breakfast quesadillas taste wonderful served just on their own, they’re even better when served topped with salsa, pico de gallo and, or guacamole.
Here are some guacamole recipes…”Easy Guacamole”, “Ranch Dip Guacamole” and “Chipotle Shrimp Guacamole“.
Comfort Food Recipes
Comfort Food Recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Candied Sweet Potatoes (Canned Yams), with Walnuts and Marshmallows
Baked Herb and Parmesan Potato Slices
Biscoff Cookie Butter Blondie Brownies
Slow Cooker Pot Roast with Potatoes and Carrots
Easy Skillet Smoked Sausage with Caramelized Barbecue Sauce
More Breakfast Recipes:
12 Easy Breakfast Finger Foods
Skillet Biscuits and Sage Sausage Gravy
This was very good! Easy to make!
Hi Pat, thank you for your comment and so glad you liked it!
Just finished eating these and they were DELICIOUS. Granted the top tortilla did not stick well to ingredients but this is a minor problem that did not prevent a tasty meal and they turned out nice and crispy and delicious. Looking forward to trying more of your recipes! Next time I’ll try with the jalapenos.
Hi Desiree, thank you for letting me know how they turned out. I’m glad you liked them!
Pretty yummy, but it took me awhile to cook everything and assemble it, so maybe that’s just me. They didn’t melt together well enough in the oven, so maybe a quesadilla maker might be better. Again, maybe it was just me. Not a bad idea for a recipe tho!
Hi Amanda, thank you for letting me know how they turned out. I’m sorry they didn’t melt together good in the oven. One thing I’ll do when I’m trying to melt cheese on the inside of something is use a cheese grater that has small grating holes in it. Maybe you tried this in your recipe already but I have a couple cheese graters and like to use the one that makes small and skinny strands of cheese. It helps with getting the cheese melted a bit faster. Thank you again and have a great rest of the weekend!
Those look divine! I think I would have to add some jalapenos and avocado chunks!! Thanks for sharing 🙂
Hi Shea, the jalapenos and avocado chunks would have tasted so good with these! Thank you for stopping by and Happy New Year!