This Southwestern Breakfast Quesadillas recipe is simple to make, full of great flavor, and it also freezes and reheats well!
- 1 pound ground breakfast sausage (I recommend spicy!)
- 1 small red bell pepper, cored and diced
- 1 small white onion, peeled and diced
- 1 jalapeno, seeded and finely diced
- 6 eggs, whisked
- 4 Old El Paso large flour tortillas (burrito-sized)
- 2 cups shredded Mexican-blend cheese (or your favorite kind of cheese)
- 1/2 cup rinsed black beans
- 1/2 cup whole kernel corn
- optional: serve with salsa and/or sour cream
- Preheat oven to 400 degrees F.
- Brown the breakfast sausage in a large saute pan according to package instructions, crumbling it with a spoon as it cooks so that it is ground into small pieces. Transfer the cooked sausage to a separate plate with a slotted spoon, and set aside. Reserve 1 tablespoon of grease, then discard the rest.
- Add the tablespoon of grease back to the saute pan, along with the diced bell pepper, onion, and jalapeno. Saute over medium-high heat for about 5 minutes, or until the onion is soft and cooked through. Transfer mixture to a separate plate, and set aside.
- Return saute pan to the stove and add the whisked eggs. Reduce heat to medium and cook for 4-5 minutes, stirring frequently, until the eggs are scrambled and cooked. Remove from heat and set aside.
- Lay two tortillas out on a parchment-covered baking sheet so that they are not touching. Sprinkle ½ cup of shredded cheese evenly on top of each tortilla. Then portion the scrambled eggs evenly between the two tortillas, spreading them out evenly on top of the cheese. Continue likewise with the bell pepper mixture, cooked sausage, black beans, corn, and the remainder of the shredded cheese (in that order). Top with the remaining 2 tortillas.
- Bake for 8-10 minutes, or until the cheese is melted all the way through the quesadillas, and the tortillas begin to crisp slightly around the edges. Remove from the oven, then cut into sixths with a knife. Serve immediately with salsa and/or sour cream on the side for dipping.