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Sausage & Egg Breakfast Quesadilla

Breakfast quesadilla with sausage, scrambled eggs, and a melty Mexican cheese blend, grilled in a buttered cast iron skillet for crisp golden edges. Cut into wedges for easy grab-and-go campfire cooking.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

flour tortillas
  • 8 flour tortillas
eggs
  • 6 eggs Scrambled before layering.
breakfast sausage
  • 1 lb breakfast sausage Cooked and crumbled.
Mexican cheese blend
  • 2 cup Mexican cheese blend Shredded; for melting inside the quesadilla.
green onions
  • 0.25 cup green onions Sliced; added for freshness and color.
salsa
  • salsa For serving.
sour cream
  • sour cream For serving.
butter
  • butter For grilling; butter both tortillas’ sides as instructed.

Equipment

  • 1 cast iron skillet

Method
 

Grill the quesadilla
  1. Heat a cast iron skillet or griddle over campfire until hot enough to sizzle when a tortilla touches down.
  2. Butter one side of each flour tortilla.
  3. Place one tortilla butter-side down in the skillet, pressing lightly so it makes full contact.
  4. Layer with scrambled eggs, cooked and crumbled breakfast sausage, shredded Mexican cheese blend, and sliced green onions.
  5. Top with the second tortilla butter-side up.
  6. Cook for 3-4 minutes, until the underside is golden and the cheese begins to melt at the edges.
  7. Flip carefully and cook another 3-4 minutes, until both sides are golden and the cheese melts through.
  8. Remove from heat, cut into wedges, and serve immediately with salsa and sour cream.

Notes

Pro tip: fully cook and crumble the sausage first so the filling heats evenly and stays tender. Store leftover wedges in the refrigerator up to 3 days; rewarm in a skillet until crisp again. Freeze yes—freeze wedges wrapped tightly up to 2 months and reheat from thawed or from frozen in a skillet. For a lighter option, use reduced-fat Mexican cheese blend and reduced-fat sour cream (but keep the buttered tortilla grilling for crunch).