Baconandeggranchsalsabreakfastquesadillas Recipes

BACON AND HASH BROWN "QUESADILLA" WITH EGGS

Steps:

• Preheat the oven to 425 degrees F.
• Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
• Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
• Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
• Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
• When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
• Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
• Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

BACON BREAKFAST QUESADILLA RECIPE

Steps:

• Cook bacon slowly over medium-low heat until it's just how you like it then transfer to a plate lined with a paper towel. Remove all but 2 Tbsp of bacon grease and return skillet to heat.
• Add onion and bell pepper and cook 4-5 minutes until veggies are soft and onion is light golden brown. Transfer to a plate and set aside. Return skillet to heat then add 1 Tbsp unsalted butter and allow it to melt. Pour in beaten eggs, salt, pepper and the cooked onions and peppers.
• Cook eggs over medium-low heat, stirring constantly until the eggs are just barely done. Transfer eggs to a plate and set aside. Wipe out skillet and return to heat.
• Rub a small amount of butter or add a spritz of cooking spray to the pan and place a tortilla on top. Add fillings to ½ of the tortilla starting with ¼ cup cheese, ¼ of the egg mixture, 3-4 strips of bacon then another ¼ cup of cheese.
• Fold the empty side of the tortilla over the top of the filling ingredients and press firmly with spatula. Continue cooking about 3 minutes, until the first side of tortilla is golden brown and crispy.
• Flip the quesadilla carefully, and grill on the second side until cheese is melted and tortilla is golden and crispy. Repeat with remaining ingredients, cut into wedges and serve with plenty of fresh salsa and sour cream. Enjoy!

BREAKFAST QUESADILLAS

Steps:

• Fry the bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate and pour off the excess grease.
• Return the skillet to the stove over high heat. Add a couple tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell peppers and jalapenos. Stir the veggies around and cook until starting to soften and turn golden brown.
• Meanwhile, mix together the half-and-half, eggs and some salt and pepper in a bowl. Pour the egg mixture into the skillet with the veggies. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.
• To assemble the quesadillas, set a griddle or skillet over medium-low heat and add some butter. Toss together the grated Cheddar and Monterey Jack in a bowl. Put a tortilla on the griddle and add a layer of cheese, a layer of the cooked eggs and veggies, a layer of bacon slices, a layer of avocado if using and another layer of cheese. Top with a second tortilla. Cook on both sides, flipping carefully, until the cheeses are totally melted and the filling is hot. Repeat with the other tortillas and ingredients.
• Slice the 3 quesadillas into 4 wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!).

MAKE-AHEAD BREAKFAST QUESADILLA RECIPE BY TASTY

Steps:

• In a skillet thoroughly cook the sausage and eggs.
• Place mixture in the center of a flour tortilla. Top with cheese, and fold the edges inward to form a sealed pocket.
• Heat on a skillet, seam-side down. Flip and cook until golden brown.
• You can freeze up to a month.
• Enjoy!

BEST BREAKFAST QUESADILLA

Steps:

• Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
• Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
• Lightly butter one side of each tortilla.
• Warm a separate, dry skillet over medium-low heat.
• Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.

BREAKFAST QUESADILLAS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Let sausage cool.
• Spray a large skillet with cooking spray; warm over medium-high heat. Beat eggs with milk in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Set aside to cool.
• Spread butter over 1 side of each tortilla. Heat a skillet over medium heat. Place a tortilla, buttered-side down, in the skillet. Top with a layer each of the sausage, eggs, then cheese. Top with another tortilla, buttered-side up. Cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining tortillas and filling.
• Slice quesadillas into quarters. Serve.

BACON AND EGG RANCH-SALSA BREAKFAST QUESADILLAS

Steps:

• In a small bowl stir together the Ranch dressing with the salsa; mix to combine then season with a small amount of salt if desired; cover and chill.
• In a bowl whisk together the eggs and whipping cream until well blended; season with salt and pepper to taste.
• Add in the green onions, bell pepper and chopped pickled jalapenos; mix to combine.
• Heat butter in a large skillet over medium heat.
• Add in the egg mixture; cook without stirring.
• Lift the eggs on the bottom using a spatula to allow more batter to run along the sides of the pan to cook.
• Cover the skillet and continue to cook until the eggs are thickened and set but still moist (do not stir and make certain not to overcook the eggs).
• Slide the eggs onto a large glass plate; set aside.
• Sprinkle about 1/3 cup grated cheese over each tortilla, then top with a fourth of egg mixture.
• Sprinkle with crumbled cooked bacon and then cubed ham.
• Top with about 1/4 cup shredded cheese, then fold the tortilla in half over the filling, press gently to seal.
• Heat a small amount of oil over medium-high heat in a skillet or coat with cooking spray.
• Using a large spatula carefully add in one or two quesadillas at a time and cook for about 3 minutes on each side, or until light golden brown.
• Serve with the salsa mixture.
• Delicious!