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McGriddle Quesadilla

McGriddle Quesadilla- Taking the flavors from the classic McDonald’s sandwich and reimagining them into a breakfast quesadilla.

November 14, 2022 by Nicole Collins

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I’m on a major quesadilla kick right now.

I’ve been stuffing anything and everything between a toasty flour tortilla these days, and I’m not going to apologize for it.

If you follow me on TikTok (which if you don’t, you should!), you’ve already seen today’s recipe. A couple weeks ago, I was REALLY craving a McGriddle from McDonald’s, but I was on 21 day fix so I couldn’t officially have it.

Not that I would’ve ventured out into the world in the middle of the morning anyway. Please…

So I put my thinking cap on, dug through my fridge and freezer, and whipped up this incredible bite that we’re making today.

I knew it would probably be delicious, but I was not at all expecting how I’d still be thinking about how EPIC it was 3 days later.

There’s no way I could keep this recipe from you guys, so today’s the day!

Today, we’re making a McGriddle Quesadilla!

I honestly feel like this breakfast quesadilla mimicking the flavors of the popular McDonald’s sandwich is way more delicious than it should be. Between the maple sausage, the American cheese, and the extra dash of maple syrup we brush on the tortilla; this is such a winner.

Let’s start with the tortilla. There seem to be two schools of thought when it comes to building a quesadilla. Some people like to take one tortilla, completely top it with fillings, and throw another tortilla on top before cooking which basically makes 2 servings. But for me, I fall in the group of people that likes to use one tortilla, stuff and fold it in half, and give yourself a nice crispy edge for each quesadilla. So, we’re going to do the latter for this recipe.

Now that we have our tortilla strategy in place, let’s talk about what kind to use. I typically use an 8 inch flour tortilla. I actually get a low carb version from Aldi that works really well. To help our tortilla mimic the pancake vibes of a McGriddle, we’re going to brush a thin layer of maple syrup all over the inside of the tortilla.

Once we have our tortilla brushed in that sweet maple syrup, it’s time to load it up. We’re going to use a dual mix of cheeses, cheddar and American, so that we get the blend of creaminess and sharpness from each type of cheese. Next, we’ll load in a simple scrambled egg and some cooked and crumbled maple sausage. Using maple sausage really helps to drive home those sweet pancake flavors. And even though I don’t usually order an egg on my McGriddle, it definitely amps up the quality of this quesadilla. We’ll top it all with some more cheese, and it’s time to toast it up.

I used to think that you could only cook quesadillas in cooking spray, but I couldn’t have been more wrong. All we need is a non stick skillet and a drizzle of olive oil. We’ll let that heat up, add our quesadilla to cook for a few minutes per side until it’s nice and toasty, and that’s all she wrote!

This quesadilla…WOW. Maple is one of my favorite flavors and scents already. But combine it with savory sausage and gooey cheese, and it’s totally a home run. I really truly felt like I was eating a crunchy McGriddle in a much lighter way.

This is SOOO GOOD!

Make sure you let me know what you think about this one by tagging me on social media when you make it!

I hope you enjoy! And, let’s eat!


McGriddle Quesadilla

Serves: 2 Print


  • 1 tbsp olive oil, divided

  • 2 eggs

  • 1/8 tsp salt

  • Pepper, to taste

  • 2 8-inch flour tortillas

  • 2 tsp maple syrup

  • ¼ cup shredded cheddar

  • 2 slices American cheese, torn in half

  • ½ cup maple sausage, cooked and crumbled


  1. Scramble the Eggs: In a small mixing bowl, beat eggs, salt, and a pinch of pepper with a fork until fully combined. Heat ½ tbsp olive oil in medium nonstick skillet over medium high heat. Add eggs, and cook until just set, stirring constantly, for about 2-3 minutes. Remove from heat, and set aside.

  2. Assemble the quesadillas: Take 1 tortilla, and fold it in half to mark your fill line. Unfold the tortilla. Brush tortilla all over on the side facing up only with 1 tsp maple syrup. On the top half (above the fold line), layer 1 tbsp cheddar, ½ slice American cheese, ½ of the eggs, ½ of the sausage, another 1 tbsp cheddar, and the other half of the American cheese (in that order). Fold the tortilla in half, covering the filling with the bottom half of the tortilla. Repeat with remaining ingredients.

  3. Wipe down the skillet used to cook the eggs with a dry paper towel, and drizzle with remaining ½ tbsp olive oil. Heat skillet over medium high heat. Lay quesadillas (or 1 depending on the size of your pan) in the skillet, and press down with your spatula. Cook for 3-5 mins until golden brown on the bottom side, flip, and cook for another 2-3 mins until golden brown. Remove from the pan, and repeat with remaining quesadilla if necessary.

  4. Cut each quesadilla in to fours, and enjoy!

Recipe notes:

*You can make these ahead if you'd like! To reheat, place quesadillas on a foil lined sheet pan, and bake at 400 degrees for 8-10 mins. They'll be nice and crispy again!

*The longer the pan is on the heat, the less time each quesadilla will need per side. Don't walk away from the pan. This toasting process goes fast!

*I used low fat cheddar and American cheese for this quesadilla, and it works just fine!

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