Pescatarian Breakfast Quesadilla
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Learn more →Ingredients
2 servings
- ½ lb breakfast sausage, casings removed if links
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - 4 large eggs
- 2 tbsp milk
- ¼ tsp salt
- ¼ tsp black pepper
- 2 large flour tortillas (10-inch)
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 1 tbsp unsalted butter
For serving
- 2 tbsp salsa (optional)
- 2 tbsp sour cream (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula, for 5–6 minutes until browned throughout with no pink remaining. Transfer to a plate and wipe out any excess grease from the skillet.
- 2
Whisk the eggs, milk, salt, and pepper together in a mixing bowl until the yolks and whites are fully combined. Reduce the skillet heat to medium-low, add half the butter, and pour in the egg mixture. Cook, gently folding the eggs with a spatula every 20–30 seconds, until just set and no wet liquid remains but the curds are still soft, about 2–3 minutes. Remove from heat.
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