Sausage and Egg Breakfast Quesadillas

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  Sausage, Pork, Country Style(227g)
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  Egg, Whole, Large
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  1/4 tsp salt ($0.02)
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  1/4 tsp pepper ($0.02)
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  Cheddar Cheese(170g)
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  Flour Tortillas

Instructions

1. 1Crumble the country style pork sausage into a large skillet and cook over medium heat for 8–10 minutes, stirring occasionally, until browned throughout with crispy edges. Remove the sausage with a slotted spoon, leaving the rendered fat in the skillet.
2. 2While the sausage cooks, crack the eggs into a bowl, add ¼ teaspoon salt and ¼ teaspoon pepper, and whisk until combined. Shred the sharp cheddar cheese and set aside.
3. 3Pour the whisked eggs into the skillet with the sausage fat and cook over medium heat for 4–6 minutes, gently folding every 30 seconds, until the eggs are set but still slightly moist. Remove the skillet from heat.
4. 4Add the cooked sausage and shredded cheddar to the eggs in the skillet and fold together until evenly combined.
5. 5Lay out all six tortillas on a clean work surface. Divide the sausage-egg-cheese mixture evenly among them (about ½ cup per tortilla), spreading it across one half of each tortilla. Fold each tortilla in half and press gently.
6. 6Place the quesadillas back into the skillet (dry or lightly oiled) and cook over medium heat for 3–4 minutes per side until the tortilla is golden brown and crispy and the cheese is melted inside.
7. 7Transfer the cooked quesadillas to a cutting board and slice each one into three pieces.
8. 8Divide the quesadilla pieces evenly into 6 airtight containers while warm. Cool to room temperature before sealing and refrigerating, or freeze immediately for longer storage.