Crispy Hash Brown Breakfast Quesadilla
Crispy hash brown breakfast quesadillas filled with fluffy eggs, cheddar, and savory sausage, toasted in a skillet for an easy 30-minute breakfast.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 4 flour tortillas
- 4 large eggs
- 2 cups frozen hash browns
- 1 cup shredded cheddar cheese
- 4 oz cooked breakfast sausage
- 1 tablespoon vegetable oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Heat the oil in a large nonstick skillet over medium-high heat. Add the hash browns, spread them into an even layer, and cook for 5 to 7 minutes per side until crisp and golden. Season with half the salt and pepper, then transfer to a plate. (about 14 min) — Medium-high heat
- Reduce the skillet to medium heat. Whisk the eggs with the remaining salt and pepper, pour them into the skillet, and gently stir until softly set and no visible liquid remains, about 3 to 4 minutes. Transfer to the plate. (about 4 min) — Medium heat
- Divide the eggs, hash browns, sausage, and cheddar among the tortillas, placing the fillings on one half of each. Fold the tortillas over the filling. (about 2 min)
- Wipe out the skillet and return it to medium heat. Toast the quesadillas in batches for 2 to 3 minutes per side, pressing gently, until the tortillas are golden and the cheese is melted. (about 6 min) — Medium heat
- Cut the quesadillas into wedges and serve hot.