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Sausage & Egg Breakfast Quesadilla

Sausage & Egg Breakfast Quesadilla with a crispy golden tortilla, melty cheese, and fluffy scrambled eggs in every bite. A camping breakfast-style quesadilla cooked on a griddle for easy campfire cooking and quick assembly.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 8 large flour tortillas
Eggs
  • 6 eggs scrambled
Breakfast sausage
  • 1 lb breakfast sausage cooked and crumbled
Cheese
  • 2 cup shredded Mexican cheese blend
Green onions
  • 0.25 cup green onions sliced
Salsa and sour cream for serving
  • 1 salsa
  • 1 sour cream
Butter
  • 1 butter for grilling

Equipment

  • 1 cast iron skillet

Method
 

Cook the quesadilla
  1. Heat a cast iron skillet or griddle over campfire until hot.
  2. Butter one side of each tortilla.
  3. Place one tortilla butter-side down in the hot skillet.
  4. Layer with scrambled eggs, cooked breakfast sausage, shredded Mexican cheese blend, and sliced green onions.
  5. Top with the second tortilla, butter-side up.
  6. Cook for 3-4 minutes per side, until the tortillas are golden and the cheese is fully melted.
  7. Remove from heat, cut into wedges, and serve with salsa and sour cream.

Notes

Pro tip: Keep the heat steady so the tortilla browns before the cheese sets—if it starts darkening too fast, move the skillet slightly away from the hottest part of the campfire. Store leftovers in the fridge up to 3 days; reheat in a skillet until warmed through. Freezing isn’t recommended because the tortillas can lose crispness. For a lighter option, use reduced-fat shredded cheese and chicken sausage instead of traditional breakfast sausage.