Migas Breakfast Quesadilla

Preparation

Combining tortilla chips, eggs, fresh salsa and breakfast sausage creates a perfectly balanced yet fun breakfast idea. The breakfast sausage can always be substituted for a preferred protein such as bacon, veggie sausage or whatever you like to start your day with!

MAKE THE PICO DE GALLO

1. In a medium bowl, mix tomato, red onion, jalapeno, cilantro and lime juice. Season with salt and pepper.

MAKE THE EGG MIXTURE

1. Heat a HexClad 12” Hybrid Fry Pan to medium heat, add breakfast sausage and cook, breaking up with a spoon into small bits, and stirring occasionally until golden, 6 to 7 minutes total. Use a slotted spoon to transfer sausage to a plate.
2. In the same pan, over medium heat 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.
3. Whisk eggs in a medium bowl and season with salt and pepper. Pour egg mixture into the pan with the tortilla mixture. Cook, stirring occasionally, until eggs are scrambled and just cooked through, about 5 minutes. Return sausage to pan and stir to combine and heat through. Scrape everything into a bowl and wipe pan clean. 

ASSEMBLE AND TOAST THE TORTILLAS 

1. Return pan to medium heat. Add one tortilla, sprinkle with ¼ cup cheese then top evenly with egg mixture. Sprinkle with ¼ cup 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. 
2. Cut into quarters and serve topped with avocado, with the remaining pico de gallo on the side.