Tex-Mex Breakfast Quesadillas
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
5 frozen Banquet® Brown 'N Serve(tm) Beef Sausage links, chopped
4 eggs, beaten
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained well
1/8 teaspoon ground black pepper
4 flour tortillas (10 inch)
1 cup shredded Cheddar cheese (1 cup = 4 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 346 mg | 35% |
Carbohydrate | 39 g | 13% |
Cholesterol | 227 mg | 76% |
Total Fat | 27 g | 42% |
Iron | 3 mg | 19% |
Calories | 497 kcal | 25% |
Sodium | 1133 mg | 47% |
Protein | 22 g | 44% |
Saturated Fat | 12 g | 60% |
Sugars | 5 g | 0 |
Vitamin C | 3 mg | 4% |
Spray large nonstick skillet with cooking spray. Heat over medium heat. Add sausage; cook 2 to 3 minutes or until sausage is browned lightly. Drain.
Combine eggs, drained tomatoes and black pepper in medium bowl. Pour into skillet; cook 1 minute or until edges begin to set. Scramble mixture just until egg is set; remove from heat. Place 2 tablespoons cheese, 1/2 cup scrambled egg mixture and 2 more tablespoons cheese over half of each tortilla. Fold tortillas in half over filling.
Wipe out skillet with paper towels; heat over medium heat. Cook 2 quesadillas side-by-side in skillet. Cook 2 minutes or until each side is browned lightly and cheese melts, turning once. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges.
Tex-Mex Breakfast Quesadillas