Sausage and Egg Quesadillas

We made a breakfast version of this popular Mexican dish by adding sausage, scrambled eggs, Monterey Jack cheese and chili. Serve this delicious quesadilla for brunch or special occasions, such as Father’s Day.

Yield: Serves 4

Sausage and Egg Quesadillas


  • 1 pkg (375 g) mild Italian sausage meat
  • 4 large eggs
  • 1 tbsp milk (2%)
  • 1/4 tsp chili powder
  • 3 tsp canola oil, divided
  • 4 flour tortillas (10 inch)
  • 2 cups shredded Monterey Jack cheese
  • 1/3 cup sliced green onions
  • Canola oil*
  • Medium salsa*
  • Sour cream*


  1. Place sausage meat in a large non-stick frypan over medium heat. Cook, stirring to break up meat, until browned and cooked through, about 8 – 10 minutes. Transfer sausage to a paper towel-lined plate. Set aside.
  2. Whisk together eggs, milk and chili powder until blended.
  3. To scramble eggs, drain off excess fat from frypan. Heat 1 tsp oil in same frypan over medium heat. Add egg mixture and cook, scraping gently with a spatula across the bottom of the frypan, until egg mixture is cooked through, about 2 – 3 minutes.
  4. Spoon cooked sausage and egg mixture over half of each tortilla, dividing equally. Top each with green onions and cheese, dividing equally. Fold tortillas in half.
  5. Add 1/2 tsp oil to frypan. Cook quesadillas in batches, adding additional oil as needed, in same frypan over medium-low heat until lightly browned and heated through, about 2 – 3 minutes per side. Cut into wedges. Serve with salsa and sour cream.
Nutritional analysis per serving:


727 calories, 46.8 g fat, 34.7 g protein 39 g carbohydrate, 2.4 g fibre, 1298 mg sodium

*Ingredient not included in nutritional analysis