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Mexican Egg & Sausage Quesa-Wrap

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The best way to start your day? A protein-packed quesadilla that’s a Mexican riff on an Egg McMuffin and a Crunchwrap. You can substitute cooked bacon for the sausage. Or skip the meat altogether and add avocado for some heart-healthy fats. 

Prep time: 10 min | Cook time: 13 min

Ingredients

  • 1 package Whole Wheat Protein Tortillas
  • 6 large eggs
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon canola oil
  • 2 ounces cooked breakfast sausage, chopped (about 2 links)
  • 2/3 cup shredded Mexican blend cheese
  • Your choice of meat:
    • 2 ounces cooked breakfast sausage, chopped (about 2 links)
    • 12 strips of bacon
  • Optional: Hot sauce or Salsa

Directions

Whisk eggs, salt and pepper in a medium bowl. Heat oil in a large nonstick skillet over medium. Add to pan. Cook 5 minutes, stirring to scramble, or until fluffy and set. When eggs are nearly done, stir in sausage or bacon. Scrape into a medium bowl and stir in cheese.

Lay tortillas on a clean work surface. Top evenly with scrambled egg mixture, leaving a 2-inch border. Drizzle with hot sauce, if desired. Fold edges toward middle, to cover filling, pleating as you go. Turn seam side down.

Wipe skillet clean (carefully that it’s not too hot!). Heat pan over medium. Add quesadillas to pan, seam side down (depending on the size of your skillet, you may need to cook 2-3 at a time). Cook 2 minutes on each side or until tortilla is browned.

To make ahead: Cool cooked quesadillas to room temperature. Wrap in foil and refrigerate up to 3 days or freeze up to 1 month (to freeze, place foil-wrapped quesadillas in a heavy-duty zip-top plastic bag). To reheat, remove foil and microwave 1-2 minutes on HIGH or place in a 350°F oven for 20 minutes or until heated through.

Number of Servings: 6

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