Baked Whole Wheat Breakfast Quesadilla
One thing I've definitely got a handle on is breakfast. So when I was invited through The Daily Meal's Culinary Content Network to participate in the @Johnsonville #backtoschoolbreakfast contest, I knew I had to make some delicious breakfast quesadillas!
- 4 whole wheat tortillas (8")
- 2 breakfast sausage patties (about 3 oz.)
- 3 eggs, whisked
- 2-3 scallions, chopped, white and green parts separated
- 1/3 cup chopped veggies (I used a combo of zucchini plus red and yellow bell peppers)
- 1 cup shredded sharp cheddar
- 2 Tablespoons salsa
- olive oil for the pan and for brushing on the tortillas
Preheat oven to 450 degrees.
Heat a skillet to medium. Break the sausages into small pieces and place in the heated pan; add scallions and the other vegetables. Cook until the crumbled meat is browned and the veggies have begun to get tender. Remove from the pan to a plate.
Wipe out the pan. Add some olive oil and set over medium-low heat. Pour in the whisked eggs, stir gently until they are set, and remove from the heat.
Brush oil (or use cooking spray) on one side of two of the tortillas; place them, oiled-side down on an ungreased baking sheet. Take half the cheese and sprinkle it over the two tortillas. Top that with a layer of eggs on each tortilla, a spoonful of salsa, and the sausage and vegetable mixture. Then top everything with the rest of the cheese. Place the last tortillas on top, press down gently, and then brush the top of the tortillas with oil.
Bake for 8-10 minutes, or until golden brown and crispy. Cut into wedges. Serve with additional chopped scallions and peppers, and with a side of salsa for dipping.
This is one hearty breakfast!
This recipe is a contest entry for a Johnsonville promotion. It is not a sponsored post.
What do your kids like to eat for breakfast on school days?