Vegetarian Breakfast Quesadilla

Total time25 min

Prep time10 min

Cook time15 min

Fluffy folded eggs and melty cheddar get tucked into a golden, crisped flour tortilla, cooked until the outside turns crackly-crisp and the inside stays soft and gooey. Cheese blankets the whole surface before folding, so every bite gets that stretchy pull along with the savory, well-seasoned eggs. A touch of butter in the skillet helps both sides brown evenly, giving you that diner-style crunch without any extra fuss. Sliced into wedges and served warm with salsa and sour cream, it's the kind of breakfast that feels like a treat but comes together in one pan. This version fits neatly into a vegetarian morning lineup, no complicated swaps or planning required. It's quick enough for a weekday but satisfying enough to serve for a lazy weekend brunch.

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Ingredients

2 servings

½ lb breakfast sausage, casings removed if links
Morningstar Farms Breakfast Veggie Sausage Links MorningStar Farms Original Vegan Sausage Patties, 8 oz Impossible Savory Sausage Plant Based - 14 OZ Beyond Meat Beyond Sausage Plant Based Sweet Italian Dinner Sausage Links - 14 Oz Tofurky Beer Brats Plant-Based Sausage, 14 oz
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Chef's tip
Use the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. If the package says precooked, add it later in cooking and just heat it through.
4 large eggs
2 tbsp milk
¼ tsp salt
¼ tsp black pepper
2 large flour tortillas (10-inch)
1 cup shredded cheddar 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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