Chipotle Chicken Sausage and Egg Breakfast Quesadilla Recipe Idea

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

4 Johnsonville Chipotle Chicken Sausage with Monterey Jack Cheese Links

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. 

Cut and Serve.  Cut each pressed quesadillas into four slices and serve warm.  We serve with fresh fruit.