Breakfast quesadillas are one of my favorite foods. This is not only a favorite breakfast dish but also a favorite anytime meal. I usually stick to a quick fried egg and a slice of cheese, but I made Sausage and Egg Breakfast Quesadillas this weekend. They are so much better than my usual weekday version. The best part? The best part? I have frozen the remaining five quesadillas to reheat them whenever I want (just like I did for lunch today!).


These breakfast quesadillas were super easy to make, but I have some suggestions for spicing them up. You only need sausage, eggs and cheese. It’s that simple! These quesadillas have a milder flavor because they are so simple. This is for my friends who have sensitive palates. For more flavor, continue reading.


Quesadillas can be used up any leftovers from your fridge. These sausage and egg breakfast quesadillas are great for adding more flavor to your food or just using leftovers from your fridge.

  • Green onions sliced
  • Red peppers crushed
  • Seasonings for all bagel varieties
  • Sriracha or chili garlic sauce
  • Slice the bell pepper and saute with the browned sausage till tender
  • Crumbled Feta
  • Fresh spinach
  • Mexican chorizo is a substitute for country sausage
  • Taco seasoning is added to the eggs
  • Diced green chilies


These breakfast quesadillas can be made as-is if you are in a rush or lazy like me. These make a great meal to take with you on the go. You can also serve them with salsa and sour cream while sitting down for your meal.


As I mentioned, I had frozen most of my quesadillas to reheat them later. The quesadillas can be frozen by filling the tortillas and folding them as you would for a skillet, instead of stacking them on a plate or baking sheet with parchment between them. Please place them in the freezer for at least an hour or until solid. Transfer to an airtight freezer bag once they have frozen solid. They should be good for at least three months.

Place one of the frozen quesadillas on a skillet. Heat over medium heat. Each side should be cooked until crispy and golden brown. It would be best if you did not heat the tortilla too much. Otherwise, the filling will be burned. So go slow.

What is Country Sausage?

The country sausage was used for the breakfast quesadillas. It is a loose, not in links, raw sausage with a mild flavor. There are also hot varieties. Although it’s not as sweet as a maple breakfast sausage, it is often called country sausage. This recipe was made using this brand. However, there are many country sausage recipes online that you can make with ground pork.


Breakfast quesadillas with sausage and eggs are a quick and filling option. They can also be frozen so that you can save them for later.

Prep time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes


  • 8 oz. country sausage ($1.45)
  • 6 large eggs ($1.40)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.02)
  • 6 oz. cheddar ($1.27)
  • 6 medium flour tortillas ($0.86)


  • Place the sausage in a skillet. Cook on medium heat until it is golden brown and crispy around the edges. Once the sausage has been cooked, transfer it to a skillet with a slotted spoon. This will ensure that the grease does not get in the skillet.
  • As the sausage cooks, place six eggs in a bowl. Season each egg with 1/4 teaspoon salt and pepper. Mix the eggs. The cheddar cheese should be shredded.
  • Continue to cook the eggs in the skillet using the sausage grease. Once they are cooked, fold them gently as they set. Cook the eggs until they are set but not dry. The skillet should be taken off the heat.
  • Take the skillet off the heat and add the cooked sausage, shredded cheddar, and scrambled eggs. Mix the ingredients until well combined.
  • Spread about 1/2 cup of the cheese, egg, and sausage mixture onto each tortilla. The tortilla should be closed. The quesadillas can be toasted or frozen at this stage (see instructions for freezing).
  • Cook the quesadillas in a skillet. The quesadilla can be cut into three pieces and then served.


Serving: 1 quesadilla Calories: 325.15 kcal Carbohydrates: 23.37 g Protein: 16.5 g Fat: 17.55 g Sodium: 1273.23 mg Fiber: 2.33 g

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