Crack eggs into a large bowl and whisk until homogeneous. Add the taco seasoning and whisk again. Set aside.

Heat a large nonstick skillet over medium/high heat and 1 tablespoon of olive oil.

When the olive oil is fragrant, add the onion to the pan and season with salt. Saute the onion for 2-3 minutes.

Add the breakfast sausage and garlic to the onion and combine the ingredients with a spatula. Saute the ingredients together for 2-3 more minutes and then add the kale to the pan.

Saute the vegetables with the breakfast sausage until the meat is fully cooked.

Pour the whisked eggs into the skillet and cook the eggs over medium/high heat and push the eggs around with a spatula until they are fully cooked.

Remove the eggs from the pan and add ½ tablespoon of olive oil to the pan. Turn heat to medium.

Add the tortilla to the pan and add half of the egg mixture to half of the tortilla. Pour 1 tablespoon of salsa over the eggs and then sprinkle on ¼ cup of shredded cheese.

Fold the tortilla over the eggs and set a heavy cast iron skillet on top of the quesadilla.

Let the quesadilla brown for 1-2 minutes or until golden brown (the time could vary by the stove). Carefully flip the quesadilla with a spatula. Place the cast iron back onto the quesadilla and brown for another 1-2 minutes until golden brown.

Remove the quesadilla from the pan and repeat steps 8-10 to complete the other quesadillas.

Enjoy the quesadillas right away or let the quesadillas cool before freezing.

To freeze the quesadillas, let them cool first. Then, place the quesadilla into the center of a piece of aluminum foil and fold the tin foil over the quesadilla. Be sure to remove as much air as possible and that the edges are tightly folded.

Place in the freezer for up to 3 months.

Microwave: unwrap the tin foil and then defrost it in the microwave for a few minutes before microwaving on high for 1 – 2 minutes.

Oven: preheat oven to 350ºF. Place frozen quesadilla in the oven fully wrapped in tin foil. Bake for 30-40 minutes or until the quesadilla is thawed and hot.