Cooked and crumbled breakfast sausage or bacon
Shredded cheese (cheddar, Monterey Jack, etc.)
Salsa Fresca (diced tomatoes, onions, cilantro, lime juice, salt)
Cooking oil or butter
Prepare the Salsa Fresca: In a bowl, combine diced tomatoes, finely chopped onions, chopped cilantro, a squeeze of lime juice, and a pinch of salt. Mix well and set aside.
In a skillet, cook the breakfast sausage or bacon until crispy. Remove from the skillet and drain on paper towels.
In the same skillet, scramble the eggs until cooked to your liking. Season with salt and pepper. Remove from the skillet and set aside.
Wipe the skillet clean and place it over medium heat. Add a small amount of cooking oil or butter.
Place a flour tortilla in the skillet. On one half of the tortilla, layer shredded cheese, scrambled eggs, crumbled sausage or bacon, and more shredded cheese.
Fold the other half of the tortilla over the fillings, creating a half-moon shape.
Cook the quesadilla for a few minutes on each side, until the tortilla is golden brown and the cheese is melted.
Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges.
Serve the breakfast quesadilla with a side of the prepared Salsa Fresca for dipping or topping.