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Crispy Sausage and Egg Breakfast Quesadilla with Salsa Verde

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A quick and easy breakfast quesadilla featuring crispy sausage, soft scrambled eggs, melty cheese, and a tangy homemade salsa verde. Perfect for busy mornings and satisfying cravings with a fresh, flavorful twist.

Ingredients

Scale
  • 8 ounces breakfast sausage (mild or spicy)
  • 4 large eggs, beaten
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 4 large flour tortillas
  • 2 tablespoons unsalted butter or neutral oil for frying
  • 1/2 cup homemade or store-bought salsa verde (blend tomatillos, jalapeños, onion, cilantro, lime juice, and salt)
  • Optional: diced onions, chopped cilantro, sliced avocado for topping or stuffing

Instructions

  1. Heat a skillet over medium heat. Crumble 8 ounces of sausage into the pan and cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. Drain excess fat if necessary and set sausage aside.
  2. In a bowl, beat 4 large eggs until blended. Wipe out the skillet or use a clean one, add a little butter or oil, and pour in the eggs. Stir gently over medium-low heat until just set but still soft and creamy, about 3-4 minutes. Remove from heat.
  3. Lay one flour tortilla flat. Sprinkle a quarter cup of shredded cheese over half the tortilla, then add a quarter of the cooked sausage and scrambled eggs. Add a spoonful of salsa verde over the filling. Fold the tortilla over to form a half-moon.
  4. Heat 1 tablespoon butter or oil in the skillet over medium heat. Carefully place the folded quesadilla in the pan. Cook until golden and crispy on the bottom, about 3-4 minutes. Flip carefully and cook the other side until equally crispy and cheese is melted, another 3-4 minutes.
  5. Remove from skillet and let rest for a minute. Cut into wedges and serve with extra salsa verde on the side.

Notes

Use medium heat to avoid burning the tortilla before the cheese melts. Combine butter and oil for best flavor and crispiness. Don’t overfill the quesadilla to make flipping easier. Cover the pan briefly if cheese melts too slowly. Salsa verde tastes better after resting a few hours or overnight. Reheat quesadillas in a dry skillet to keep them crispy.

Nutrition

Keywords: breakfast quesadilla, sausage and egg, salsa verde, quick breakfast, easy breakfast, crispy quesadilla, homemade salsa verde

Find it online: https://tessierecipes.com/crispy-sausage-and-egg-breakfast-quesadilla-recipe-easy-homemade-salsa-verde/