Breakfast Quesadilla

In a medium skillet heat oil on medium-high. Add in turkey sausage that has been sliced out of the casing and cook for 5 minutes, breaking turkey apart with the back of a spoon to make a crumble. Cook, stirring, for another 4 minutes or until fully cooked with no pink remaining and an internal temperature of 165°F (74°C) has been reached. Set aside in a bowl.

In a medium bowl whish together eggs. In the same skillet used to cook the turkey, cook mushrooms, spinach and red peppers on medium-high for 3 minutes. Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid eggs remains, but the eggs are not dry. Place scrambled eggs in the bowl along with the turkey and mix together.

Place a tortilla on a plate and sprinkle 2 tbsp (30mL) of mozzarella cheese on top. Place 1 cup (250mL) of the turkey and egg mixture on top of the cheese. Sprinkle with 2 tbsp (30mL) more of the mozzarella cheese and place a second tortilla on top. Repeat three more times to make four quesadillas.

Place each quesadilla in a pan on medium and cook for 3 minutes. Then flip the tortilla and cook for another minute until slightly brown and crispy. Cut into 4 slices and serve with ketchup or salsa for dipping, or enjoy in its own.