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Easy Gluten Free Breakfast Quesadilla
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Easy Gluten Free Breakfast Quesadilla

Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Taryn Solie

Ingredients

  • 4 crimini mushrooms
  • 1/2 bell pepper
  • 1/4 pound breakfast sausage (loose, not a link)
  • pinch kosher salt
  • 4 eggs
  • 1 tsp avocado oil
  • 1 cup shredded cheese
  • 4 gluten free tortillas (I use Siete Almond Flour)
  • 1/2 avocado (sliced)
  • salsa (optional)

Instructions

Items Needed:

  • Paper towels
  • A cutting board
  • A sharp knife
  • A medium pan
  • A flat cooking spatula
  • A plate
  • A medium bowl
  • A whisk

Directions:

  • - Prep the vegetables by washing the bell pepper and wiping the mushrooms with a damp paper towel.
  • - Using a cutting board and a sharp knife, cut the mushrooms in half from top to bottom then thinly slice them. Set aside.
  • - With the same cutting board and knife, dice the bell pepper into small-to-medium sized pieces. Set aside.
  • - In a medium pan over medium heat, cook the breakfast sausage with a flat cooking spatula and break it up into small pieces.
  • - Once the sausage is no longer pink, place a paper towel on a plate and spoon the sausage onto the towel. Leave the grease in the pan to cook the vegetables.
  • - Place the mushrooms and bell pepper into the pan with a pinch of kosher salt. Cook until both are soft, 5 to 7 minutes.
  • - While the vegetables are cooking, crack 4 eggs into a medium bowl and stir with a whisk until combined. Set aside until vegetables are finished cooking.
  • - Once vegetables are done, remove them from the pan and set aside.
  • - Pour the avocado oil into the pan to warm up, then pour in the eggs. Cook them in the pan until just before they’re fully cooked, about 2 minutes. They should still be slightly runny.
  • - Place the cooked sausage and vegetables in the pan with the eggs. Put half a cup of cheese in as well and stir to combine until the eggs are cooked, the cheese is melted, and the meat and vegetables are warm. This will only take a minute or two.
  • - Put a separate small to medium pan over low to medium heat. Place one of the tortillas in the pan, then put half of the egg mixture in a flat, even layer, onto the tortilla. Spread half of the sliced avocado onto the mixture in a single layer. Sprinkle 1/4 cup of cheese on top of the egg mixture, then place another tortilla on top of the cheese to form the quesadilla.
  • - Cook the tortilla for 2 to 3 minutes, until it starts to brown a bit on the bottom. Using the flat spatula, carefully flip the quesadilla over and cook for another 2 to 3 minutes until the second side is slightly browned.
  • - Remove from pan and transfer to plate, topping with salsa. Enjoy!

Notes

Items Needed: Paper towels A cutting board A sharp knife A medium pan A flat cooking spatula A medium bowl A whisk Directions: - Prep the vegetables by washing the bell pepper and wiping the mushrooms with a damp paper towel. - Using a cutting board and a sharp knife, cut the mushrooms in half from top to bottom then thinly slice them. Set aside. - With the same cutting board and knife, dice the bell pepper into small piece, roughly a quarter inch square. Set aside. - In a medium pan over medium heat, cook the breakfast sausage with a flat cooking spatula and break it up into small pieces. - Once the sausage is no longer pink, place a paper towel on a plate and spoon the sausage onto the towel. Leave the grease in the pan to cook the vegetables. - Place the mushrooms and bell pepper into the pan with a pinch of kosher salt. Cook until both are soft, 5 to 7 minutes. - While the vegetables are cooking, crack 4 eggs into a medium bowl and stir with a whisk until combined. Set aside until vegetables are finished cooking. - Once vegetables are done, remove them from the pan and set aside. - Pour the avocado oil into the pan to warm up, then pour the eggs into the pan. Cook them in the pan until just before they’re fully cooked. They should still be slightly runny. - Place the cooked sausage and vegetables in the pan with the eggs. Put half a cup of cheese in as well and stir to combine until the eggs are cooked, the cheese is melted, and the meat and vegetables are warm. This will only take a minute or two. - Put a separate small to medium pan over low to medium heat. Place one of the tortillas in the pan, then put half of the egg mixture in a flat, even layer, onto the tortilla. Sprinkle 1/4 cup of cheese on top of the egg mixture, then place another tortilla on top of the cheese to form the quesadilla. - Cook the tortilla for 2 to 3 minutes, until it starts to brown a bit. Then using the flat spatula, carefully flip the quesadilla over and cook for another 2 to 3 minutes until the second side is slightly browned. - Remove from pan and plate, then top with salsa and enjoy!