Ingredients
- 4 large eggs
- 2 tablespoons vegetable oil, divided
- 1 1/2 cups of frozen tater tots, thawed
- 4 ounces bulk breakfast sausage
- 4 (8-inch) flour tortillas
- 1 cup shredded cheddar cheese
Things to Know Before Cooking
To thaw frozen tater tots, either place them in the refrigerator for 24 hours or arrange them on a paper towel-lined plate and microwave for about 1 and a half minutes.
“Bulk” sausage refers to sausage without a casing, resembling ground meat. If unavailable, you can cut open the casings of tube-shaped breakfast sausages, remove the meat, and discard the casings.
Preheat the Oven
Preheat your oven to 450°F and place the oven rack in the upper-middle position.
Line a large plate with a double layer of paper towels. In a medium bowl, whisk the eggs until fully combined and uniformly yellow.
Cook the Tater Tots
Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
Add the thawed tater tots to the skillet. Use a spatula to break them up and flatten slightly. Cook until crispy and deep golden brown on one side, approximately 4 minutes.
Carefully flip the tater tots and cook until crispy and golden brown on the other side, about 2 to 3 minutes more. Turn off the heat.
Transfer the cooked tater tots to the prepared paper towel-lined plate using a spatula.
Cook the Sausage and Eggs
Add the sausage to the now-empty skillet and cook over medium heat, breaking it up with a rubber spatula, until well browned, about 4 to 6 minutes.
Pour the beaten eggs into the skillet with the sausage. Stir gently with a rubber spatula, scraping the bottom and sides, until the eggs form soft clumps and are slightly wet, about 2 minutes. Turn off the heat and slide the skillet to a cool burner.
Prepare the Tortillas
Lay the tortillas on a rimmed baking sheet. Using a pastry brush, lightly coat them with the remaining 1 tablespoon of vegetable oil. Flip the tortillas so the oiled side faces down.
Evenly sprinkle the shredded cheddar cheese over half of each tortilla. Divide the cooked tater tots and egg mixture evenly over the cheese.
Fold the tortillas in half to form a half-moon shape, enclosing the filling. Lightly press down with a spatula to flatten.
Bake the Quesadillas
Place the baking sheet in the oven and bake until the tortillas are spotty brown and crispy, about 5 to 7 minutes.
Transfer the quesadillas to a cutting board and allow them to cool for 5 minutes. Cut into wedges using a chef’s knife and serve warm.
Breakfast Quesadillas
Ingredients
- 4 large eggs
- 2 tablespoons vegetable oil divided
- 1 1/2 cups of frozen tater tots thawed
- 4 ounces bulk breakfast sausage
- 4 8-inch flour tortillas
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 450°F. Whisk eggs in a bowl.
- Heat 1 tbsp oil in a skillet over medium-high heat for 2 mins.
- Add tater tots, flatten, and cook until crispy, 4 mins per side.
- Transfer cooked tots to a paper towel-lined plate.
- Cook sausage in the same skillet over medium heat until browned, 4-6 mins.
- Pour in eggs and stir until soft clumps form, 2 mins. Turn off heat.
- Brush tortillas with remaining oil and place on a baking sheet.
- Sprinkle cheese on half of each tortilla. Add tots and egg mixture.
- Fold tortillas in half, press lightly.
- Bake until crispy, 5-7 mins.
- Cool 5 mins, cut into wedges, serve.