Turkey sausage and egg breakfast quesadillas will make your mornings easier, tastier, and full of protein!
This awesome meal prep for breakfast combines turkey sausage, eggs, and a ton of seasonings and veggies, along with some cheese, of course. It makes great and healthy breakfast meal prep, or maybe even a lunch or dinner if you don't think breakfast foods belong just at breakfast. (We like breakfast all day!).
Turkey Sausage and Egg Breakfast Quesadillas Ingredients
- 1 Tbsp olive oil divided
- 8 ounces turkey sausage
- ½ cup onion finely chopped
- ½ cup red bell pepper finely chopped
- 1 tsp chili powder
- ½ tsp garlic powder
- Kosher salt, to taste
- Black pepper, to taste
- 6 large eggs, beaten
- ¼ cup cilantro, finely chopped
- 1 cup Mexican-style shredded cheese
- 4 8-inch flour tortillas
- Salsa, optional, for serving
- Sliced avocado, optional, for serving
- Berries, optional, for serving
How to Make Turkey Sausage and Egg Breakfast Quesadillas
Start off by cooking the ground turkey sausage in a skillet with some olive oil. Once it's cooked all the way through, remove it from the pan and set it aside. Then, cook the onion and peppers along with the chili powder and garlic powder (plus salt and pepper to taste, naturally), until they've softened. Then, start cooking the eggs in the pan with the rest of the veggies over medium-low heat until they start to set. Add in the cooked sausage crumbles and stir to combine until everything is cooked through. Then, you can fill each tortilla on one side, add the cheese, and fold it over. Cook each one on flat skillet or grill pan for several minutes a side until the cheese has melted and the tortilla looks lightly golden. Once they're cooked, slice them into thirds (a pizza cutter works awesome here!) and store them for meal preps throughout the week.
How to Store and Serve Turkey Sausage and Egg Breakfast Quesadilla
Once these have been prepped they'll keep great all cut into triangles in an airtight container. Keep them refrigerated for up to 4 days. Add some sliced avocado and some fresh berries for a delicious and healthy meal prep, if desired, or just prep the quesadillas as they are; they're plenty hearty enough. Alternately, you can serve this turkey sausage and egg quesadilla with rice (brown, white, or cauliflower rice) or quinoa if you want a really filling breakfast, or you're deciding to serve it for lunch or dinner, instead.
When it's time to eat, reheat them in a hot skillet until the cheese re-melts and the inside is steaming. Quesadillas need a good reheat! (I mean, you could eat it cold, but it's better hot, right?)
Doesn't that just look so good???
Substitutions and Alterations
Feel free to make these with vegan ingredients such as soy crumbles and vegan cheese if you want! Or use regular pork sausage if desired.
These quesadillas work best with flour tortillas but some places sell tortillas that are a combination of flour and corn. Or if you need to go keto, try our Keto Tortillas!
More Breakfast Foods For Meal Prepping!
Ingredients
- 1 tablespoon olive oil divided
- 8 ounces turkey sausage
- ½ cup onion finely chopped
- ½ cup red bell pepper finely chopped
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Kosher salt to taste
- Black pepper to taste
- 6 large eggs beaten
- ¼ cup cilantro finely chopped
- 1 cup Mexican style shredded cheese
- 4 8-inch flour tortillas
- Salsa optional, for serving
- Sliced avocado optional, for serving
- Berries optional, for serving
Instructions
- Heat ½ Tbsp. oil in a large nonstick skillet over medium heat. Add turkey sausage to the pan and brown until cooked through, crumbling with a wooden spoon; remove from pan and set aside.
- Wipe out the pan and add the remaining ½ Tbsp. oil. Add onion and bell pepper and sauté for 5 minutes. Season with chili powder and garlic powder, then add salt and pepper to taste.
- Pour beaten eggs into the skillet with the veggies, and continue to stir until eggs are just set. Season to taste with additional salt and pepper. Fold cooked sausage and cilantro into the eggs.
- Top half a tortilla with a quarter of the scrambled eggs, then sprinkle with ¼ cup of the cheese; fold the other half of the tortilla over to cover.
- Wipe out the pan, then toast the quesadillas for a couple minutes on each side, or until lightly golden brown.
- Cut into thirds and store in meal prep containers for up to 4 days. To serve, reheat to steaming.
