Pre-heat the oven to 425 degrees (F) to cook the hash brown patties.
Spray aluminum foil with cooking spray and lay out the hash browns to bake in the oven. Season the hash browns with salt and spray with cooking spray.
Cook the hash browns for about 15 to 17 minutes.
While the hash browns cook on the first side, mix the eggs well in preparation to scramble, then cook and brown 1 lb of Jimi Dean hot breakfast sausage. Break the sausage into small pieces. Drain the grease and set the cooked sausage aside.
After about 15 to 17 minutes, flip the hash browns, then salt and spray the tops of the hash browns with cooking spray.
Place the hash browns back into the oven and cook for another 15 to 17 minutes.
While the hash browns finish cooking, in a sauté pan add the olive oil or butter and heat the pan over medium-low heat.
Add the eggs to the sauté pan and cook your eggs, mixing while cooking to scramble the eggs to the doneness of your liking.
Remove the eggs from the heat and set them aside.
Lower the heat of the oven down to 375 degrees (F)
Time to build the quesadilla!
Lay the burrito tortillas around the sheet pan, ensure that the bottom of the pan is covered by the tortillas and part of the tortillas are hanging over the edge.
Add the cooked hash browns on the bottom layer, then spread out the sausage, half of the cheese, the eggs, and remaining cheese.
Lay the two burrito tortillas on top to ensure max coverage when you fold the overhanging tortillas on top.
Place another sheet pan or casserole dish on top and press down slightly.
Bake, with the additional sheet pan or casserole dish on top, for 15 minutes.
Remove the top sheet pan or casserole dish, and bake for another 7 to 8 minutes. Keep an eye on the tortillas to ensure they do not burn.
Take the quesadilla out of the oven and let it rest for 5 minutes before slicing. You can use a pizza wheel to make it easier.
Serve with your preferred condiments. Whether it is taco sauce, salsa, sour cream, ketchup ep, etc.
In a large pan, warm the olive oil over medium heat. Add the shredded potatoes and spread evenly across the pan. Cook the potatoes for 8 to 10 minutes. Stir or flip the potatoes over and continue to cook for another 8 to 10 minutes. Stir occasionally and continue to cook until the potatoes are crispy to your liking.
While you cook the potatoes, smash 2.5 oz of breakfast sausage evenly on one side of the tortilla (makes 6 tacos). Heat a non-stick pan over medium heat, spray with cooking spray and cook the breakfast sausage tortilla, sausage side down, for 3 to 4 minutes. Flip the tortilla and cook for another 1 to 2 minutes. Be careful not to burn the tortilla on the second side.
Repeat this process for the remaining 5 tortillas, but you may need to decrease the time by a minute after the first taco as the heat of the pan may have increased. Just make sure that the sausage is cooked through, which will not take long because they are so thinly spread on the tortilla.
After the potatoes and smashed tacos are done cooking, whisk the eggs well in a medium size bowl. Clean one of your pans, or you can use the pan that the sausage cooked in to add flavor to the eggs. Spray the bottom of the pan with cooking spray or melt a Tbs of butter over low-medium heat. Add the eggs and using a spatula, stir the eggs every 30 to 45 seconds to cook the eggs evenly. Season with salt and ground black pepper. Once the eggs have reached your desired doneness, pull them off the heat and set to the side. NOTE: You can sub the scrambled eggs for eggs prepared any other way you would like.
Build your tacos!! Add your hashbrowns, eggs, shredded cheese, and taco sauce. You can add other toppings such as sour cream and cilantro at your leisure. Enjoy!
In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
In a large bowl, beat the eggs and the milk.
Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
Top with the remaining 1/2 cup cheese.
Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
Remove the casserole and let cool for 5 to 10 minutes before serving.
Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.
