Migas Breakfast Quesadilla

Preparation

Combining tortilla chips, eggs, fresh salsa and breakfast sausage this is a perfectly balanced yet fun breakfast idea. The breakfast sausage can always be substituted for a preferred protein!

*This recipe originally ran stateside on HexClad.com.

1. In a medium bowl, combine tomato, onion, jalapeño, lime juice and cilantro. Season with salt and pepper.

2. Heat a HexClad 12"/30 cm Hybrid Fry Pan over medium, add breakfast sausage and cook, breaking up with a spoon into small bits, and stirring occasionally until golden, about 6 minutes. Use a slotted spoon to transfer sausage to a plate.

3. Return pan to medium heat and add half the pico de gallo and half of the tortilla chips. Mix until tortilla chips have absorbed most of the liquid from the pico de gallo.

4. Whisk eggs in a medium bowl and season with salt and pepper. Pour egg mixture into pan with tortilla mixture. Cook, stirring occasionally, until eggs are scrambled and just cooked through, about 5 minutes. Return sausage to pan and stir to combine. Scrape everything into a bowl and wipe pan clean. 

5. Return pan to medium heat. Add one tortilla, sprinkle with ¼ cup/28 grams cheese then top evenly with egg mixture and avocado. Sprinkle with ¼ cup/28 grams more cheese and top with the second tortilla. Cook until golden, flipping halfway through, 3 to 5 minutes per side. Repeat process with remaining ingredients. 

6. Slice into quarters and serve topped with avocado with remaining pico de gallo on the side.