Name: Crispy Breakfast Quesadilla with Sausage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1.25 ounces cooked chicken breakfast sausage (if frozen thawed (2 links), chopped); 1 large egg; 2 tablespoons egg whites*; pinch kosher salt; black pepper (to taste); 3 tablespoons part-skim cottage cheese; 2 tablespoons chopped scallions; 7- inch low carb tortillas (I love Mission whole wheat carb balance or use gluten-free); 1 ounce part-skim shredded cheddar; salsa and guacamole (optional for serving)

Directions

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1 Place the chopped chicken breakfast sausage in a small non-stick skillet over medium heat. Cook until it is browned and the edges have turned crisp. As the sausage cooks, crack the egg into a bowl and add the egg whites, kosher salt, and black pepper to taste. Add the cottage cheese and chopped scallions, then whisk until everything is evenly combined. Transfer the cooked sausage to a plate and set it aside.

2 Spray the same small skillet, pour in the egg mixture, and keep the heat at medium. As the eggs begin to set, gently fold them over themselves so they cook evenly. Continue for 2 to 3 minutes, or until no visible moisture remains, then take the skillet off the heat.

3 Set a clean large skillet or griddle over medium-low heat and spray the cooking surface with oil. Lay the tortilla flat in the heated skillet.

4 Scatter half of the shredded cheddar over the lower half of the tortilla, spreading it evenly across that section. Layer the cooked egg mixture and browned sausage over the cheese, then finish with the remaining cheddar.

5 Leave the tortilla open and cook for about 2 to 3 minutes, until the underside is browned and crisp. Fold the uncovered half over the filling, carefully flip the quesadilla, and continue cooking until the cheese inside has melted.

6 Move the finished quesadilla to a cutting surface and divide it into three pieces. Serve immediately, adding salsa and guacamole if desired.

Crispy Breakfast Quesadilla with Sausage

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