Ingredients
Method
- Heat a large skillet over medium heat. Add breakfast sausage and cook until browned, breaking it apart as it cooks.
- Add diced onion and red bell pepper. Cook for 4–5 minutes until softened. Drain excess grease if needed.
- Blend cottage cheese until smooth.
- In a large bowl, whisk eggs, blended cottage cheese, garlic powder, smoked paprika, salt, and pepper.
- Pour egg mixture into a lightly greased skillet over low heat. Cook gently, stirring often, until eggs are just set and still soft.
- Add cooked eggs to sausage mixture. Stir in cheddar and pepper jack cheese while warm.
- In a small bowl, stir together honey, hot sauce, and pinch of salt.
- Lay tortillas flat. Add filling to one half of each tortilla. Drizzle lightly with hot honey.
- Fold tortillas closed.
- Heat a skillet over medium heat. Cook quesadillas 2–3 minutes per side until golden and crisp.
- Serve with extra hot honey if desired.
Nutrition
Notes
- Blend cottage cheese for smooth texture.
- Do not overcook eggs or they may dry out after reheating.
- Let cool before freezing.
- Wrap individually in foil or parchment for easy grab-and-go breakfasts.
- Air fryer reheating gives the best texture.
