Start your day with these flavorful breakfast quesadillas that are crispy on the outside and loaded with protein-rich eggs, savory sausage, and nutrient-packed spinach.
High in protein and good fats, they provide lasting energy while being simple to make.
Quick, satisfying, and perfect for meal prep, these quesadillas are an everyday breakfast winner that everyone will love.
Breakfast Quesadillas
Equipment
- 1 Large Nonstick Skillet
- 1 Spatula
- Measuring cups and spoons
- Knife
- Cutting board
- Mixing Bowl
Ingredients
- 1 tablespoon unsalted butter
- 4 large eggs lightly beaten
- 1 cup firmly packed baby spinach
- ¼ cup cottage cheese
- ¼ cup sliced green onions
- Salt and pepper to taste
- ½ pound ground breakfast sausage browned and drained
- 4 8-inch flour tortillas
- ¾ cup shredded Monterey Jack cheese
- ¾ cup shredded cheddar cheese
- 1 –2 tablespoons vegetable oil
- Optional for serving: minced fresh cilantro sour cream, guacamole, salsa
Instructions
- Prep the Ingredients: Start by gathering all your ingredients and equipment. Slice the green onions thinly, wash and pat dry the baby spinach, and measure out the cheeses and cottage cheese. Crack the eggs into a mixing bowl, lightly beat them with a fork or whisk until fully combined, and season with a pinch of salt and freshly ground black pepper. Browning the sausage beforehand will save time later, so crumble it into a skillet over medium heat and cook until golden brown, then drain excess fat on a paper towel.
- Cook the Fluffy Scrambled Eggs: Heat a large nonstick skillet over medium heat. Add the butter and let it melt completely, swirling to coat the bottom of the pan evenly. Pour in the beaten eggs and allow them to sit undisturbed for a few seconds. Using a spatula, gently fold and push the eggs from the edges to the center. Continue folding and scrambling until the eggs are just set but still soft and creamy. Be careful not to overcook—they will continue to cook slightly even after removing from the pan.
- Mix in the Spinach, Cheese & Green Onions: Once the eggs are cooked, immediately fold in the baby spinach, cottage cheese, and sliced green onions.The residual heat will slightly wilt the spinach while keeping it bright green and tender. The cottage cheese will add creaminess, while the green onions provide a fresh, mild onion flavor. Taste the mixture and add extra salt and pepper if needed. This step ensures every bite is flavorful and balanced.
- Assemble the Quesadillas: Lay out your flour tortillas on a clean surface. Evenly divide the scrambled egg mixture among the tortillas, spreading it over half of each tortilla. Top the eggs with the browned sausage, followed by the shredded Monterey Jack and cheddar cheeses. Carefully fold the tortillas over to form a half-moon shape, pressing gently to seal the edges. Make sure the filling is evenly distributed for consistent flavor in every bite.
- Heat the Skillet for Crisping: Place a large skillet over medium-high heat and add 1 tablespoon of vegetable oil, swirling to coat the pan. Wait until the oil shimmers, indicating it’s hot enough to crisp the tortillas without burning them. This step is crucial for achieving a golden-brown, crunchy exterior while keeping the filling warm and melty.
- Cook the Quesadillas to Perfection: Carefully place two folded quesadillas into the hot skillet. Cook each side for 2–4 minutes, checking occasionally to ensure the tortillas become golden brown and slightly crispy. Flip gently using a spatula to avoid spilling the filling. Once the first batch is cooked, remove to a plate and repeat with the remaining quesadillas, adding more oil to the pan if necessary.
- Slice and Serve: Allow the quesadillas to cool for 1–2 minutes, making them easier to slice. Using a sharp knife or pizza cutter, cut each quesadilla into two wedges. Arrange on a serving platter and sprinkle with fresh, minced cilantro for a pop of color and flavor. Serve with sides of sour cream, guacamole, and salsa for dipping. These additions enhance the flavors and allow each person to customize their bite.
- Storage & Reheating (Optional): If you have leftovers, store the quesadillas in an airtight container in the refrigerator for up to 6 days. To reheat, warm them in a skillet over low heat for a few minutes on each side or in an oven at 350°F (175°C) until crispy and heated through. Avoid microwaving directly, as it can make the tortillas soggy.
Notes
- Use fresh baby spinach for a vibrant flavor and tender texture; frozen spinach can be used but must be thawed and drained.
- Adjust the sausage quantity based on preference or substitute with turkey sausage for a leaner option.
- For extra creaminess, mix a spoonful of cream cheese into the eggs before folding in the spinach.
- To make the quesadillas spicier, add a pinch of smoked paprika, chili flakes, or diced jalapeño.
- Ensure the skillet is hot enough before cooking to achieve a golden, crispy tortilla without overcooking the eggs inside.
- These quesadillas can be made ahead and stored in the refrigerator; reheat in a skillet for best crispiness.
Chef’s Secrets For Perfect Quesadillas
The key to restaurant-quality breakfast quesadillas is balancing the textures and flavors.
Start with fluffy, lightly scrambled eggs—they should be soft and creamy, not dry.
Adding cottage cheese helps keep the eggs moist while boosting protein.
Make sure the skillet is preheated before cooking the folded quesadillas; this ensures a golden, crispy exterior while melting the cheese perfectly inside.
Using a combination of cheeses, like Monterey Jack and cheddar, creates depth of flavor and a gooey, satisfying texture.
Finally, avoid overfilling the tortillas, as this can make flipping difficult and lead to spillage.
Serving Suggestions For Maximum Enjoyment
These breakfast quesadillas are highly versatile and pair wonderfully with a variety of accompaniments.
Top with freshly chopped cilantro to add a bright, herbal note.
Serve with sides like creamy guacamole, tangy salsa, or smooth sour cream to complement the savory filling.
For a lighter option, add sliced avocado or a drizzle of Greek yogurt.
Pair with a fresh fruit salad or a small green salad to create a balanced meal.
For brunch gatherings, cut the quesadillas into smaller wedges for easy sharing.
Storage Tips For Long-Lasting Freshness
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to six days.
To maintain crispiness when reheating, warm them in a skillet over low to medium heat rather than the microwave.
If freezing, wrap each quesadilla individually in foil or plastic wrap and place them in a freezer-safe bag; they can last up to two months.
Reheat directly from frozen in a skillet or oven at 350°F (175°C) until heated through, flipping halfway for even crisping.
Avoid reheating at high temperatures to prevent overcooked eggs or burnt tortillas.
Frequently Asked Questions
1. Can I use a different type of sausage?
Absolutely! You can substitute breakfast sausage with turkey, chicken, or even plant-based sausage for a lighter or vegetarian-friendly option. Adjust the cooking time slightly depending on the type used to ensure it’s fully cooked.
2. Is it possible to make this recipe vegetarian?
Yes! Skip the sausage and add more vegetables like mushrooms, bell peppers, or tomatoes. You can also include a plant-based sausage alternative or additional beans for protein.
3. Can I make these quesadillas ahead of time?
Definitely. Prepare the filling in advance and store it in the refrigerator for up to a day. Assemble the quesadillas just before cooking to ensure the tortillas remain crisp and the cheese melts perfectly.
4. How do I keep the quesadillas from getting soggy?
The key is to avoid overfilling and ensure the skillet is properly preheated. Cooking over medium-high heat creates a crispy exterior while keeping the inside moist. Patting the cooked sausage dry also reduces excess moisture.
5. What’s the best way to reheat leftovers?
For maximum crispiness, reheat in a skillet over low to medium heat, flipping halfway through. You can also use a toaster oven or conventional oven at 350°F (175°C). Avoid microwaving directly, as it tends to make the tortillas soft and soggy.
