Breakfast Burger Quesadilla

In “The World Is Flat!” in the January 2017 issue of School Nutrition, Contributing Editor Kelsey Casselbury explores ways that chefs are leveraging the rising popularity of flatbreads to offer new menu items in restaurants and cafeterias alike.  The following recipe is an additional example of this trend.

Servings: 50

Per Serving: 308 cal., 20 g pro., 14 g fat, 19 g carb., 4 g fiber, 583 mg sod.

Meal Pattern: 2.75-oz.-eq. meat/meat alternate, 1-oz.-eq. grains


50 Whole grain-rich flour tortillas, 6.25-in.*
50  Beef patties, reduced-sodium, 1.6-oz.*
37 ½ ozs. Liquid eggs, scrambled
18 ¾ ozs. White onions, sliced
18 ¾ ozs. Green bell peppers, sliced
25 ozs. Mexican cheese blend, reduced-fat, shreddedv
75 ozs. Salsa


  1. Preheat the oven to 375ºF.
  2. Line sheet pans with baking paper. Place the burger patties onto sheet pans in a single layer. Do not overlap the patties, as too many will prevent even cooking.
  3. Place the burger patties into the oven and heat them to a minimum of 145ºF, approximately 12 to 14 minutes.
  4. Scramble the liquid eggs in a nonstick saute pan over heat for approximately 8 to 10 minutes. Saute the sliced onions and bell peppers for approximately 8 to 10 minutes.
  5. If not serving immediately, cut the heated burgers in half and place into a steamtable pan lined with baking paper. Cover with plastic, and then do the same for the cooked onions and peppers and the scrambled eggs. Hold in warmer at a minimum temperature of 140ºF.
  6. To build each quesadilla: Arrange ¼ oz. of the Mexican cheese blend on the front half of the tortilla. Top with ¾ oz. scrambled eggs and then two burger halves. Top the burgers with ¾ oz. of the sautéed onions and peppers mix, and then top that with another ¼ oz. cheese blend.
  7. Fold the built tortilla in half, place on sheet pans lined with baked paper and toast in a 375ºF oven for approximately 3 to 4 minutes. Serve with a 1.5-oz. portion of salsa.

*Notes: Mexican Original® Whole Grain-Rich Reduced-Sodium Flour Tortillas and Tyson Charbroiled Beef Patties, Lower Sodium, can be used in this recipe.

Recipe: Tyson Foodservice,

Meal Pattern and Nutritional Analysis: Chef Sharon Schaefer,

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