Breakfast Quesadillas
What you need:
- 1 lb. bacon
- Butter
- 1 yellow onion, diced
- 1 bell pepper (any color), seeded and diced
- 1 jalapeno, seeded and diced
- 8 large eggs
- 1/4 cup half and half
- Salt and pepper, to taste
- 6 tortillas
- 1 1/2 cup shredded cheddar and Monterey jack cheese
- Pico de gallo/salsa and sour cream for serving
Directions:
- Fry bacon in a large skillet until crispy then remove to a paper towel-lined plate. Pour off excess grease (I save mine in a mason jar!). Chop bacon.
- In the same skillet, add a few tablespoons of butter. Over medium high to high heat, cook onion, bell pepper, and jalapeno. Stir frequently and cook until softened and browned. Remove to a plate and set aside.
- Turn heat down to medium-low. Add 1 Tbsp. butter to the skillet.
- In a bowl, whisk together eggs, half and half, and salt and pepper. Add to skillet and stir until cooked. Turn off heat and set aside.
- To make the quesadillas: place a tortilla in a greased/buttered skillet over medium-low heat. On half of the tortilla, layer with cheese, veggies, bacon, eggs, and then some more cheese. Fold in half.
- Cook on both sides until golden brown on the outside and cheese has melted. Repeat with remaining tortillas and filling ingredients.
- Using a pizza cutter, slice each quesadilla into 4 pieces and then serve with sour cream and pico de gallo/salsa on the side.
Recipe from The Pioneer Woman: Dinnertime cookbook