How to make the Ultimate Breakfast Quesadilla

Ingredients

• 6 large Eggs (cracked directly into the pan)
• 1 tablespoon Unsalted Butter (for cooking the eggs)
• 2 patties Breakfast Sausage Patties (about 4 oz total, cooked then chopped)
• 0.25 cup Water (for deglazing the pan)
• 0.25 cup Onion (chopped)
• 0.25 cup Green Pepper (chopped)
• 0.25 cup Tomato (chopped)
• 2 tablespoons Fresh Cilantro (roughly chopped)
• 2 tablespoons Taco Bell Breakfast Cheese Spread (thin layer on tortilla)
• 1 large Flour Tortilla (10‑inch flour tortilla)

Instructions

1. Prep the vegetables and cilantro

   Chop the onion, green pepper, tomato and cilantro into bite‑size pieces and set them aside in small bowls.

   Time: PT5M

2. Scramble the eggs

   Heat the stainless steel pan over medium‑high heat, add 1 Tbsp butter, then crack the 6 eggs directly into the pan. Stir, fold and gently scramble until curds form, then remove from heat while the eggs are still slightly undercooked.

   Time: PT5M

   Temperature: medium‑high

3. Cook the sausage patties

   In the same pan (or a second pre‑heated lightly oiled pan), place the sausage patties and cook for a total of 12 minutes, flipping once or twice until browned and cooked through.

   Time: PT12M

   Temperature: medium

4. Deglaze and sauté the veggies

   Remove the cooked sausage and set aside. Add 1/4 cup water to the pan to deglaze, scraping up any browned bits, then add the chopped onion, green pepper and tomato. Sauté for about 3 minutes until softened.

   Time: PT3M

   Temperature: medium

5. Chop the cooked sausage

   While the vegetables are cooking, transfer the sausage patties to a cutting board and chop them into bite‑size pieces.

   Time: PT2M

6. Assemble the quesadilla

   Wipe the pan clean if needed, then place the tortilla in the pan. Spread a thin layer (about 2 Tbsp) of Taco Bell breakfast cheese spread over the tortilla. Layer half of the scrambled eggs, the chopped sausage, the sautéed veggies, and a sprinkle of fresh cilantro.

   Time: PT2M

7. Cook the quesadilla

   Flip the tortilla 1‑2 times, cooking each side for about 2 minutes until the cheese melt and the tortilla turns golden‑brown and crisp.

   Time: PT4M

   Temperature: medium

8. Serve

   Slide the quesadilla onto a plate, cut into wedges, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

55 g

Carbohydrates

35 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: egg whites
• Instead of Unsalted Butter: margarine, vegetable oil
• Instead of Breakfast Sausage Patties: ground breakfast sausage
• Instead of Onion: shallots
• Instead of Green Pepper: red pepper, bell pepper
• Instead of Tomato: cherry tomatoes
• Instead of Fresh Cilantro: parsley
• Instead of Taco Bell Breakfast Cheese Spread: cream cheese mixed with shredded cheddar
• Instead of Flour Tortilla: whole‑wheat tortilla

Equipment Needed

• Stainless Steel Frying Pan
• Spatula
• Knife
• Cutting Board
• Measuring Cups

Critical Steps — Do Not Skip

• Undercook the eggs initially so they finish cooking inside the quesadilla without becoming dry.
• Cook the sausage patties fully to an internal temperature of 160°F (71°C).
• Flip and cook the quesadilla until the cheese is fully melted and the tortilla is golden, avoiding over‑browning.

Chef Tips from the Video

• Use a medium‑high heat setting; too low will make the tortilla limp, too high will burn it.
• A thin layer of cheese spread prevents the quesadilla from becoming greasy.
• Fresh cilantro added at the end preserves its bright flavor and color.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over medium heat.

Freezer: Not recommended; the tortilla may become soggy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the sausage patties a day ahead and store them refrigerated; reheat before assembling.
• You can scramble the eggs slightly underdone and finish cooking inside the quesadilla.
• Pre‑chop all vegetables and keep them in a sealed container for quick assembly.

Frequently Asked Questions