4 Applegate Chicken & Maple Breakfast Sausage links
1/4 cup Organic Valley Shredded Mexican Cheese Blend
1/4 cup Baby Spinach
1 tsp Avocado Oil
Guidance
Heat up half the avocado oil in cooking pan over stovetop on medium to low heat. Then cook eggs based on preference – scrambled or fried tend to be variations that work best with this recipe.
While eggs are cooking, heat up sausages based on package instructions.
Once eggs and sausages are cooked all the way through, place them on a plate to the side. Cut sausages length-wise. Then in the same pan you cooked the eggs, add the remaining half of the avocado oil and heat over low heat.
Add 1 almond flour tortilla to the pan. Sprinkle a layer of cheese over the tortilla. Next top with spinach, cooked eggs, cooked sausages, and another layer of cheese. Then place second tortilla over top.
Once the top layer of cheese has melted to the top tortilla, flip the quesadilla over in the pan using a spatula to cook the other side.
Cook for 2-3 minutes or until the bottom quesadilla starts to brown.
Remove quesadilla from the pan and turn off the heat. Place quesadilla on a plate to serve. Cut into quarters. Let cool for a few minutes, then enjoy!
Additional Notes
Best if served fresh.
Optional toppings: avocado slices or guacamole, salsa, chopped green onions, cilantro, or a squeeze of lime juice.
For athletes or individuals with higher energy and protein needs, feel free to double this recipe for a more personalized serving.
