Spicy Nacho Cheese Breakfast Quesadillas

Good morning all. How’s your Saturday been thus far – or is it too early to ask such questions? I love the weekends. If I had it my way, we’d start every day with a big breakfast, skip lunch and eat a salad for dinner.

Confession time – I almost posted this recipe yesterday, since June 3 is National Egg Day. But we aren’t typically breakfast eaters except on the weekends. Besides, yesterday was a Friday. While eggs would be meatless, the sausage in this Quesadilla isn’t.

And then there is the back-story. A little while back, Hubby and I decided it was time to replace our old upright freezer with a new, more efficient one. Ours was 18 years old, and cheap. It wasn’t frost-free, which meant several times a year we needed to let the shelves run bear, then store what little was left into coolers. The freezer was unplugged, a big pot of hot water was used along with a chisel to break down and remove the thick frost build-up. What a pain!

The new one is bigger, with pull-out drawers, adjustable shelves and best of all frost-free. Another plus is that I can find things. With more room, it’s easier to find what I’m looking for – space equates to less cramming and jamming things wherever they might fit. Love our new freezer.

One of the “things” that had been moved and shoved and all but forgotten were some amazing plump spicy sausages. Yeah, inspiration time! And as luck would have it, today is National Cheese Day. Hey, this quesadilla has Nacho Cheese. Cheese is cheese, right? So this counts!

Spicy Nacho Cheese Breakfast Quesadillas
Cooking Spray
4 Spicy Breakfast Link Sausages
3 Green Onions
6 large Eggs
4 tablespoons Milk
Salt to taste
Black Pepper to taste
1/2 cup Salsa
8 (6-inch) Tortillas, Flour
4 tablespoons Nacho Cheese Sauce
Avocado for garnish

Place a wire rack inside a rimmed baking sheet. Spray rack with cooking spray. Place in an oven, warm oven to 300 degrees.

Place sausage in a pan. Add enough water to cover the sausage half way. Bring to a boil over medium-high heat. Coo sausage about 15 minutes, turning half way through for even cooking. Remove sausage and set aside to cool slightly.

While the sausage cooks, chop green onions and set aside. Once the sausage has cooled enough to handle, chop 1 or 2 (depending upon size) into bite-size pieces. Keep remaining sausage wrapped in foil until ready to serve.

Spray a skillet with cooking spray and set over low heat. Add the eggs, milk, green onions, diced sausage, salt, and pepper; cook until edges are set, then gently turn with a spatula until scrambled, about 4 minutes. Once eggs have set, add salsa. Scramble everything together. Remove eggs to a plate and wipe out the skillet with a paper towel.

Place 1 tortilla in the skillet over low heat. Top with 1 tablespoon of the nacho cheese sauce, 1/4 of the chopped sausage, and 1/4 of the scrambled eggs. Top with another tortilla and cook, carefully turning once, just until lightly browned on both sides, about 5 minutes. Remove to the wire rack in the warm oven. Repeat to cook remaining quesadilla.

Serve with sliced avocados and remaining sausage. Great with shredded potatoes, too.