Best Ever Breakfast Quesadillas
Last year I tried Heine Brothers breakfast quesadilla for the first time, and not to be dramatic but it changed my life. If you haven’t heard of Heine Brothers you aren’t alone, it’s only in the Louisville, Kentucky area. Lucky for me, there’s one about 5 minutes from my sister in laws house, so every time we visit home we are a quick car ride away! It’s been the first stop many times when we drive to Kentucky, and has fueled our 10 hour road trips for the drive back to DC. Obviously since I can’t drive to get it everyday, I had to make the quesadilla at home! I know there’s nothing revolutionary about a breakfast quesadilla, but just trust me you need to try these.
I love making a breakfast like this on a slow weekend morning - pair it with a cup of coffee (or iced coffee for these upcoming hot summer days) and enjoy!
Breakfast Sausage - Breakfast sausage is supreme. Sorry, I will take it (almost) any day over bacon. It has such good flavor from the seasonings!
Fennel Seeds - Okay I swear it’s the fennel seeds that make these quesadillas so good! I love the flavor of fennel, but I usually use it on pizza, and would have never thought to add it to the breakfast burrito if I didn’t have it at Henie Brothers first.
Scrambled Eggs - Obviously you can’t have a breakfast quesadilla without eggs.
Fresh Shaved Sharp Cheddar Cheese - Mmm, cheddar cheese and eggs go together like peanut butter and jelly. Plus, you obviously need cheese in any quesadilla!
Mustard - Okay hear me out, mustard makes eggs more fluffy. It seems weird I know, but just trust me. All you need is a tiny amount!
Flour Tortillas - You’ll need to 2 large flour tortillas to make these quesadilla! They crisp up perfectly in a little bit of oil.
Best Ever Breakfast Quesadilla
Ingredients
- 1/2 package of breakfast sausage (8 oz.)
- 1/4 tsp. fennel seeds
- 4 eggs
- Dash of mustard
- Salt and pepper to taste
- Fresh shaved sharp cheddar cheese (measure with your heart)
- 2 burrito size flour tortillas
- Olive oil
Instructions
- Heat ~1/2 tbsp. olive oil in a skillet over medium high heat. Add the breakfast sausage to the pan and use a spatula to break it apart.
- Let cook for about 5 minutes, add fennel seeds and let cook 5 more minutes or until it is browned and cooked through. Remove from heat and transfer to a paper towel lined plate to absorb extra grease.
- Whisk together eggs, mustard, and salt & pepper. Place skillet back on burner over medium heat. Add ~1/2 tbsp. olive oil and once it's heated add the eggs to the skillet. Use your spatula to stir continuously until the eggs are cooked through to your liking.
- Layer the sausage, eggs, and cheese on one side of the tortilla and then fold it in half. Do the same with the second tortilla.
- Heat ~1/2 tbsp. olive oil in same skillet over medium high heat. Place the quesadilla on the skillet and let cook 1-2 minutes watching carefully so it does not burn. Flip and let the tortilla brown on the other side as well. You will know it's done when it's crispy and golden brown on both sides. (Note: I only placed one quesadilla in the skillet at a time - add more oil if needed before making the second one).
- Remove from skillet and enjoy!