My family is often on the go--long before breakfast on many
weekends. I like quick, easy and portable
breakfast meal ideas that we can take with us on the go. This Chipotle Chicken Sausage and Egg
Breakfast Quesadilla recipe idea uses pre-cooked sausage, frozen veggies and
eggs to make a south of the border breakfast in less than ten minutes--and I
love the fact that it “holds together” better than usual breakfast burritos and
is easy for the girls to eat and run!
Ingredients for our Chipotle Chicken Sausage and Egg
Breakfast Quesadilla Recipe Idea
1 tsp. Butter
1 tsp. Olive Oil
2 ½ c. Frozen Peppers and Onion blend (I use Kroger’s 3
Pepper and Onion blend)
½ tsp. Mrs. Dash Extra Spicy Blend
½ c. Black Olives, Sliced
4 Eggs, Lightly Beaten or Egg Substitute
½ c. Vegetarian Refried Beans (Optional)
½ c. Shredded Colby-Monterey Jack Cheese
Salsa (optional)
Sour Cream (Optional)
Diced Tomatoes (Optional)
4 Large Burrito Size Tortilla Wraps
Instructions for our Chipotle Chicken Sausage and Egg
Breakfast Quesadilla Recipe Idea
Prepare the chicken sausage.
Prepare the chicken sausage links according to the package
instructions. I like to heat the sausage
separately so that I can simply dice the sausage over the egg and vegetable
mixture without losing any cheese or peppers from the sausage. Dice and keep warm.
Heat the vegetarian refried beans. Refried beans are entirely optional. I’m not a fan of them, but the rest of the
family loves them--so I generally just leave them off my portion as I build the
quesadillas. I usually preheat this in a
small saucepan--but, the microwave works equally well and requires less clean-up! Keep warm.
Cook the egg filling.
Preheat the butter and olive oil in a medium skillet. Add the frozen peppers and onions and cook
over medium to high heat for 3-4 minutes or until vegetables are tender. Add the olives, Mrs. Dash spice mixture and
eggs. Scramble the eggs by stirring the
mixture until the eggs are cooked through.
Build the Chipotle Chicken Sausage and Egg Breakfast
Quesadilla. I typically use a sandwich
press--but, I’ve also made these in a large skillet as well. Place ½ the refried beans onto one tortilla
wrap. Top with ½ the egg mixture, ½ the
chipotle chicken sausage and ½ the shredded cheese. If you are packing these to go--top with any
desired condiments like chopped tomatoes, salsa and sour cream before pressing. Place another tortilla wrap on top and press. Cook in a sandwich press or quesadilla maker until cheese is melted and tortilla is lightly browned. Alternatively, you can build the quesadilla
in a skillet and heat each side until browned--turning carefully with a large
spatula.
2 Comments
This sounds so yummy! Stopping by from Wonderful Food Wednesday~ Have a great week! Now following. Lynn @ turnips 2 Tangerines
ReplyDeleteOh my gosh. I love breakfast burritos. Can't wait to try this.
ReplyDelete