Breakfast Quesadillas
Crispy flour tortillas filled with fluffy scrambled eggs, sautéed spinach, savory sausage, and melted cheese. A protein-packed, quick, and satisfying breakfast that’s perfect for busy mornings or easy meal prep. Serve with sour cream, guacamole, or salsa for a delicious morning boost.
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.
