Ingredients
Equipment
Method
- Place the bacon grease in a frying pan over low heat. Add the cooked sausage crumbles and stir for 2 to 4 minutes. If your sausage crumbles are frozen like mine, aim for the longer time.
- Beat the eggs in a bowl and pour them into the pan with the sausage. Stir gently for 2 to 3 minutes until the eggs are cooked through.
- Sprinkle half a cup of shredded cheese over the sausage and egg mixture.
- Place one tortilla directly on top. Press gently so the cheese helps it attach.
- After about one minute, flip the whole thing over. You can use a plate to help you flip it neatly (like me) if that feels easier.
- Sprinkle the remaining cheese on top of the filling. Place the second tortilla over it and press down lightly.
- Turn the heat up to medium high and cook for 1 to 2 minutes until lightly golden. Flip again.
- Cook the final side for another 1 to 2 minutes.Slice into quarters with a pizza cutter. Serve warm with hot sauce or spicy salsa. Wrap in foil if eating on the go.
Notes
- This is a forgiving recipe. Adjust the sausage and cheese amounts to suit your appetite.
- Keeping cooked sausage crumbles in the freezer makes this extra fast.The bacon grease adds lovely flavour but butter works in a pinch.
Storage
- This quesadilla is at its very best straight from the pan, all warm and melty.
- If we are taking it on the go, we usually slide it onto a disposable plate, cut it into quarters with a pizza cutter and wrap the whole thing in foil so it stays warm for a good while.
- If you do have leftovers, they will keep in the fridge for 1 to 2 days. Reheat in a dry pan so the tortilla crisps back up rather than turning soft.
Related Recipes:
- Check out all our Breakfast Recipes HERE!
Nutrition information is automatically calculated, so should only be used as an approximation.