Breakfast Quesadilla
Recipe Originated From: Angela Harcrow
The idea for the recipe came after Allen and I had breakfast @ the Black Walnut Cafe (Conroe, TX Airport).
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12 Ounces Maple Sausage Patties
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8 Ounces White Button Mushrooms - Coarsely Chopped
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1 Jalapeno - Seeds/Ribs Removed & Finely Diced
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1 Medium Shallot - Finely Diced
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Sharp or Mild Cheddar Cheese - Shredded
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6 Large Eggs - Whisked Together
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Spread Butter
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Flour Tortillas
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Tomatoes - Sliced
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Avocados - Sliced
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Sour Cream
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Kosher Salt
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Ground Black Pepper
(1) Heat 2 tablespoons of avocado oil over medium high heat. Cook patties on each side until brown; break up into large chunks and cook until sausage is completely cooked. Remove from pan.
(2) Add chopped mushrooms, shallots and jalapenos to the skillet. Saute until the liquid releases from the mushrooms and starts to brown. Add sausage to the skillet - stir to combine. Removed from skillet and keep warm.
(3) Add whipped eggs to the skillet and cook for 2-4 minutes; until the egg cooks and you can fold it like an omelet. Continue flipping the egg until completely cooked. Remove from skillet and keep warm.
(4) Spread butter on one side. Add some egg, sausage/mushroom mixture and shredded cheese to the side of the tortilla you did not butter. Add to skillet and cook for 2-3 minutes on each side; until tortilla is browned and cheese is melted. Continue with remaining tortillas, egg and sausage/mushroom mixture.