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Sausage & Egg Breakfast Quesadilla

Breakfast quesadilla with sausage and scrambled eggs layered between flour tortillas, then grilled until golden and melty. Cut into wedges to show the cheesy, egg-and-sausage filling—great for camping breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 8 large flour tortillas
Egg filling
  • 6 eggs scrambled
Sausage filling
  • 1 lb breakfast sausage cooked and crumbled
Cheese and add-ins
  • 2 cup shredded Mexican cheese blend grated/shredded
Green onions
  • 0.25 cup green onions sliced
Serving
  • salsa for serving
Serving
  • sour cream for serving
For grilling
  • butter for grilling

Equipment

  • 1 cast iron skillet

Method
 

Grill the quesadilla
  1. Heat a cast iron skillet or griddle over campfire until hot.
  2. Butter one side of each tortilla.
  3. Place one tortilla butter-side down in the skillet and let it warm until it starts to set, about 1 minute.
  4. Layer with scrambled eggs, cooked and crumbled sausage, shredded Mexican cheese blend, and sliced green onions so the fillings are evenly spread.
  5. Top with second tortilla, butter-side up, pressing lightly to help it adhere.
  6. Cook 3-4 minutes per side until golden and the cheese melts.
  7. Remove from heat, cut into wedges, and serve immediately with salsa and sour cream.

Notes

Pro tip: keep the fire steady (not roaring) so the tortillas toast evenly while the cheese melts. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a skillet for best crispness. Freezing is not recommended because tortillas lose texture after thawing. For a lower-fat option, use turkey breakfast sausage and reduced-fat Mexican cheese blend.