Description
We love to have family and friends over for brunch on the weekends. These soft and cheesy breakfast quesadillas are everyone's favorite!
Ingredients
- 8 tablespoons butter, divided
- 8 flour tortillas (10 inches)
- 1 pound bulk pork sausage
- 3 tablespoons all-purpose flour
- 2-1/2 cups whole milk, divided
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 12 large eggs, room temperature
- 1 package (32 ounces) frozen shredded hash brown potatoes, cooked according to package directions
- 3 cups shredded mexican cheese blend
- 2 medium ripe avocado, peeled and cubed
- 1 cup salsa
Directions
- Preheat oven to 375°. Brush 15x10x1-in. sheet pan with 3 tablespoons melted butter. Layer 6 tortillas over sheet pan, covering the surface, letting edges hang over.
- In a large skillet, cook sausage over medium heat until no longer pink, 4-5 minutes, breaking into crumbles. Stir in flour until blended; gradually whisk in 2 cups milk, and 1 teaspoon each salt and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat and spoon over tortillas.
- In a large bowl, whisk eggs, remaining 1/2 cup milk, and remaining 1 teaspoon salt and pepper until blended. In the same large nonstick skillet, heat 2 tablespoons butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Spoon over sausage gravy. Sprinkle hash browns over eggs; top with cheddar.
- Place two tortillas over center of pan; fold over edges of tortillas on the bottom sealing in filling. Brush with remaining 3 tablespoons melted butter; place a second 15x10x1-in baking pan over top. Bake until tortillas begin to brown, about 1 hour. Cool slightly; flip onto cutting board. Cut into squares; top with avocado and salsa.
