Breakfast Quesadilla

There’s something magical about mornings filled with the warm aroma of breakfast cooking. My love for the Breakfast Quesadilla comes from lazy Sunday mornings, where the sun spills through the kitchen windows and the kids are still in their pajamas. I remember the first time I made these quesadillas; it was a desperate attempt to whip up something quick yet satisfying. Little did I know that this simple creation would become a family favorite, celebrated for its cheesy goodness and comforting flavors.

This Breakfast Quesadilla is perfect for any season, but especially during those crisp fall mornings when you want something hearty to start the day. It’s quick, loaded with protein, and can be customized with whatever ingredients you have on hand. Whether it’s a busy weekday or a leisurely brunch, this dish brings the warmth of home-cooked comfort right to your table. Trust me, once you try it, you’ll understand why it’s become a staple in our home!

Why You’ll Love "Breakfast Quesadilla"

• Quick prep time of just 10 minutes, making it perfect for busy mornings.
• Minimal ingredients mean you can whip this up without a lengthy grocery list.
• Family-friendly and customizable, so everyone can add their favorite fillings.
• Low carb tortillas keep it light but satisfying, perfect for any diet.
• Freezer-friendly, so you can make extras and enjoy them later!
• Deliciously cheesy and packed with protein, this quesadilla is breakfast bliss!

Ingredients You’ll Need

• 1.25 ounces cooked chicken breakfast sausage, chopped (if frozen, thawed)
• 1 large egg
• 2 tablespoons egg whites (optional for a lighter option)
• 3 tablespoons part-skim cottage cheese
• 2 tablespoons chopped scallions
• 1 pinch kosher salt
• Black pepper, to taste
• 1 ounce part-skim shredded cheddar
• 1 7-inch low carb tortilla (preferably Mission whole wheat carb balance or gluten-free)
• Salsa and guacamole, optional for serving

Step-by-Step Instructions

Cook the Chicken Sausage

1. Grab your skillet and place it over medium heat. Allow it to warm up for a minute or two.
2. Add the chopped chicken sausage to the skillet. Sauté it for about 3-4 minutes, stirring occasionally, until it’s heated through and the edges start to get a little crispy. Oh, that smell is heavenly!

Prepare the Egg Mixture

1. While the sausage is cooking, take a medium bowl and crack in the large egg. If you’re using the egg whites, add those too!
2. Next, add the part-skim cottage cheese, chopped scallions, a pinch of kosher salt, and black pepper to taste. I like to be a little generous with the pepper, but you do you!
3. Whisk everything together until it’s nicely combined. You want it to be a little frothy but don’t stress if it’s not perfect.

Cook the Eggs

1. Once your sausage is cooked, pour the egg mixture directly into the skillet over the sausage.
2. Let the mixture cook for about 2-3 minutes without stirring, until the edges start to set. Then gently stir it around to cook the rest of the mixture. You want it firm but not overcooked—trust your instincts here!

Assemble the Quesadilla

1. Now, take your low carb tortilla and lay it flat on a clean surface.
2. Place the egg and sausage mixture on one half of the tortilla, spreading it out evenly.
3. Sprinkle the shredded cheddar cheese on top of the egg mixture. Oh boy, this is where it gets cheesy!
4. Fold the tortilla over to cover the filling. Don’t worry if it looks a bit stuffed; that’s the beauty of a quesadilla!

Cook the Quesadilla

1. Return the quesadilla to the skillet and cook for about 2-3 minutes on one side. You want it to be golden brown and crispy.
2. Carefully flip the quesadilla using a spatula (this is where your flipping skills come into play!). Cook for another 2-3 minutes on the other side until it’s golden and the cheese is melted. You might want to press down a bit with the spatula to get that crispy texture!

Serve

1. Once perfectly cooked, take the quesadilla out of the skillet and place it on a cutting board.
2. Slice it into wedges—this part is so satisfying!
3. Serve warm with optional salsa and guacamole on the side. Trust me, they take this dish to the next level!

Variations

• Add diced bell peppers or spinach for a veggie boost.
• Swap out chicken sausage for turkey or a plant-based sausage for a lighter option.
• Use different cheeses like pepper jack for a spicy twist.
• Try a sweet version with scrambled eggs, avocado, and a sprinkle of cinnamon.
• Experiment with different tortillas, like spinach or cauliflower-based for a gluten-free option.

Serving and Storage Tips

Serving

Serve your Breakfast Quesadilla warm, sliced into wedges for easy sharing. Pair it with fresh salsa and creamy guacamole for a flavor boost. A side of fruit or a light salad makes for a delightful breakfast spread!

Storage

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop it in the skillet over medium heat for a few minutes, or use the microwave for a quick fix. Just be careful not to overcook it!

Helpful Notes

• Feel free to substitute egg whites with more eggs for a richer flavor.
• For a dairy-free option, use vegan cheese and a non-dairy cottage cheese alternative.
• Want more veggies? Add mushrooms or zucchini for extra nutrients.
• If you're watching sodium, choose low-sodium sausage and cheese.
• Nutrition may vary based on ingredient brands and portion sizes.

Frequently Asked Questions

Can I freeze the Breakfast Quesadilla?

Yes, you can absolutely freeze the Breakfast Quesadilla! Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container or freezer bag. It should keep well for up to 2 months. To reheat, unwrap and place it in the oven at 350°F (175°C) for about 15-20 minutes, or microwave it for a few minutes until warmed through.

What can I use instead of chicken sausage?

If you don’t have chicken sausage on hand, feel free to use turkey sausage, pork sausage, or even a plant-based sausage for a vegetarian option. Cook it in the same way as the chicken sausage until heated through. You can also use cooked bacon or crumbled breakfast sausage if you’re looking for something different!

How can I make this recipe gluten-free?

To make the Breakfast Quesadilla gluten-free, simply swap out the low carb tortilla for a gluten-free tortilla. There are plenty of great options available in stores, including those made from corn or almond flour. Just make sure to check the labels to ensure they fit your dietary needs!

Final Thoughts

I hope this Breakfast Quesadilla brings as much joy to your kitchen as it does to mine! It’s such a simple yet delightful dish that can easily adapt to your family’s tastes or whatever you have on hand. So grab those ingredients and give it a whirl! Whether it’s for a busy morning or a lazy brunch, there’s nothing quite like a warm, cheesy quesadilla to start your day off right. Remember, cooking doesn’t have to be perfect — it just has to be made with love. Enjoy every bite!