Protein-Packed Chicken Sausage Breakfast Quesadillas with Zesty Avocado Crema

Breakfast quesadillas are surging on Pinterest for their perfect balance of convenience and nutrition. This version packs 25g of protein per serving using lean chicken sausage and eggs, while the avocado crema adds healthy fats and bright flavor. Crispy whole wheat tortillas make it satisfying enough for brunch or meal prep mornings.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 whole wheat tortillas (8-inch)
• 12 oz chicken sausage (casings removed), crumbled
• 6 large eggs, whisked
• 1/2 cup canned black beans, rinsed
• 1 cup baby spinach, chopped
• 1 cup shredded Monterey Jack cheese
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 avocado, pitted
• 1/4 cup plain Greek yogurt
• 1 lime (juiced)
• 2 tbsp fresh cilantro
• 1 clove garlic

Instructions

1. Cook sausage in non-stick skillet over medium heat until browned (5-6 min). Transfer to plate.
2. Whisk eggs with paprika and cumin. Pour into same skillet; scramble until softly set (2-3 min). Fold in spinach.
3. Assemble quesadillas: Layer cheese, sausage, eggs, beans, and more cheese on half of each tortilla. Fold over.
4. Cook quesadillas in dry skillet over medium heat 2-3 min per side, pressing gently with spatula until golden.
5. Blend avocado, yogurt, lime juice, cilantro, garlic, and 2 tbsp water until smooth. Season with salt.
6. Slice quesadillas into wedges. Drizzle with crema and extra cilantro.
7. Optional toppings: sliced radishes or hot sauce.
8. Serve immediately.

Chef's Note

For extra crispy tortillas, brush outsides lightly with oil and cook in a preheated cast iron skillet.

Make-Ahead Tips

Store assembled uncooked quesadillas in fridge 24 hours. Crema keeps separately for 2 days.

Substitutions

Turkey sausage for chicken, pinto beans for black beans, corn tortillas for gluten-free.