Tex Mex Breakfast Quesadilla

Try this hot and crispy, Tex Mex breakfast quesadilla recipe filled with scrambled eggs, pepper jack cheese, sausage and potatoes.


1/2 lb.

Popcorn chicken, from the deli


Eggs, scrambled, seasoned with salt and pepper

2 cups

Frozen hash brown potatoes

1/2 Tbsp.

Southwest-style seasoning blend


10 inch tortillas

3 cups

Shredded pepper-Jack cheese

3/4 cups


3/4 cup

Salsa, prepared

1 Tbsp.

Vegetable oil


  1. Combine ketchup and salsa in bowl. Set aside.

  2. Cook the sausage and hash browns according to package directions. Set aside.

  3. Scramble the eggs and set aside.

  4. In a large bowl, combine the scrambled eggs, sausage crumbles, hash browns, Southwest seasoning and the cheese.

  5. On a clean work surface, lay out the tortillas. Evenly divide the filling mixture over half of each of the tortillas; fold in half to close.

  6. Heat the oil in a large skillet over medium-high heat. Cook each tortilla 4 minutes per side, or until lightly browned and the cheese is melted.

  7. Cut each tortilla into 3 wedges and serve with salsa ketchup.