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Breakfast Quesadilla

Breakfast Quesadilla

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Bob Evans(R)

Bob Evans®

Scrambled eggs, Monterey Jack cheese, and Bob Evans® Maple Roll Sausage make a quick and easy breakfast your kids will love.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Crumble and cook sausage until brown; drain and set aside. Place one flour tortilla in heated 12-inch skillet. Evenly sprinkle cheese over the top of tortilla; place scrambled eggs on top of cheese on one tortilla. Evenly distribute the cooked sausage over the eggs. Allow cheese to melt. Top with diced tomatoes and green onions. Place second flour tortilla on top. Remove from skillet; cut into six equal wedges. Serve with guacamole, sour cream and salsa. Refrigerate leftovers.
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Reviews

cheftobe333
12

cheftobe333

12/12/2011

Wow! What a great idea! I didn't really follow your exact recipe but I did use the basic idea. I hate omelets but so substituted one with this! :)

Rachel
10

Rachel

10/31/2012

This recipe has plenty of potential, but following it by the book ended in a rather bland meal with more fat than should be necessary for the flavor offered. This poor opinion may stem from the fact that we kinda take our mexican food seriously and like to pull flavor from spices, care in preparation of meats, etc as opposed to cheeses, sour cream, canned salsa and prepared guacamole. Oh wow, now I feel like a snob. Sorry. All that to say, recipe is a good basic starting point but feels lacking in depth of flavors. If you are into american/mexican flavor, this is going to be right up your alley.

Karalenn
7

Karalenn

9/3/2011

it is like Hawaiian haystacks with all the different ingredients you add on.

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