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Southwestern Breakfast Quesadilla

These Quick & Easy Southwestern Breakfast Quesadilla are the perfect way to mix up your breakfast routine, and start your day! They are loaded with veggies, sausage, cheese, and lots of spices. You can easily prep these southwestern breakfast quesadillas ahead of time, freeze, and heat them up throughout the week before work, or school for a quick and hearty breakfast.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Mexican
Servings: 1
Calories: 1234kcal
Author: Brianna May


  • 4 large eggs
  • 1 tbsp heavy cream *
  • 1 cup shredded Mexican cheese blend
  • ½ tbsp unsalted butter
  • ¼ cup red bell pepper diced*
  • ¼ cup white onion diced
  • 1 link chicken sausage diced
  • 4 flour tortillas
  • 1 dash cayenne pepper, salt, pepper, garlic, smoked paprika


  • In a small bowl, whisk eggs, and cream until well combined and smooth. Stir in about ? of the cheese. Set aside.
  • In a medium skillet on medium heat, melt butter. Add sausage, peppers, and onions. Sauté for a few minutes, until sausage is browned, and vegetables have softened. Season the mixture with spices, salt, and pepper. Turn heat to medium low, and scramble the eggs for a few minutes.
  • Grease another pan, or large griddle, and turn heat to medium. Put two tortillas down. Add some cheese to each tortilla, then the eggs, and then more cheese. Place the remaining tortillas on top. Cook for a couple minutes on each side, until the cheese has melted, and the tortillas are browned.


Heavy Cream: You can substitute milk, half & half, or omit all together. 
Pepper: Any pepper you like will work. Try jalapenos for extra spice!
Chicken sausage: I used a large link of chicken sausage, not breakfast sausage. These typically come in many different flavors. I used jalapeno monterey jack.


Calories: 1234kcal | Carbohydrates: 69g | Protein: 75g | Fat: 73g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 910mg | Sodium: 2718mg | Fiber: 5g | Sugar: 9g