This loaded breakfast quesadilla recipe is guaranteed to feed a crowd. Whether you make it at home, or while camping, it’s sure to satisfy the hungriest of appetites.Although this recipe for breakfast quesadillas uses a combination of bacon and pork sausage, you can easily make it a vegetarian quesadilla by adding plant-based sausage patties.
3cupsshredded cheese(we used a mixture of Carolina reaper, cheddar and Monterey Jack cheeses)
4tablespoonsSour creamfor serving
4tablespoonsPico de Gallo salsafor serving
1tablespoonChopped chivesfor garnish
3tablespoonsOil or butterfor frying the tortillas
Set your grill or large kitchen griddle over medium heat.
Add enough oil to coat well.
Cook the bacon and sausage until nicely browned. Set aside and keep warm.
Add additional oil and cook the breakfast potatoes or hash browns until browned. Set aside and keep warm.
Add more oil and cook the eggs until they are firmed up but not completely dry. Sprinkle the eggs with chives and set aside and keep warm.
Add more oil to the pan and set the two tortillas down on the hot surface. Layer each tortilla with half of the shredded cheese, the meat mixture, potatoes and eggs. Top with additional shredded cheese.
Fold over each quesadilla and cook until browned on each side, and the cheese is melted.