Ingredients
1lbground breakfast sausage
1small red bell peppercored and diced
1small white onionpeeled and diced
1jalapeñoseeded and finely diced
6eggswhisked
4large flour tortillasburrito-sized
2cupsMexican-blend cheese
½cupblack beansrinsed
½cupwhole kernel corn
salsaor sour cream, optional
Preparation
Preheat the oven to 400 degrees F.
Brown the breakfast sausage in a large sauté pan according to package instructions, crumbling it with a spoon as it cooks.
Transfer the cooked sausage to a separate plate with a slotted spoon, and set aside.
Reserve 1 tablespoon of grease, then discard the rest.
Add the tablespoon of grease back to the pan, along with the diced bell pepper, onion, and jalapeno.
Sauté over medium-high heat for 5 minutes, or until the onion is soft and cooked through.
Transfer mixture to a separate plate, then set aside.
Return the pan to the stove, then add the whisked eggs.
Reduce heat to medium and cook for 4 to 5 minutes, stirring frequently, until the eggs are scrambled and cooked.
Remove from heat and set aside.
Lay two tortillas out on a parchment-covered baking sheet.
Sprinkle ½ cup of shredded cheese evenly on top of each tortilla.
Portion the scrambled eggs evenly between the two tortillas, spreading them out evenly on top of the cheese.
Continue likewise with the bell pepper mixture, cooked sausage, black beans, corn, and the remainder of the shredded cheese.
Top with the remaining 2 tortillas.
Bake for 8 to 10 minutes, or until the cheese is melted all the way through the quesadillas, and the tortillas begin to crisp slightly around the edges.
Remove from the oven, then cut into six pieces with a knife.
Serve immediately with salsa, and enjoy!
