Breakfast Quesadilla Recipe

Breakfast Quesadillas are filled with fluffy, scrambled eggs, bacon, sausage peppers, onions, and cheese, in between two crispy tortillas. It's an easy meal that's also freezer friendly!

INGREDIENTS:

•  6 large eggs
• 1/4 cup heavy cream or whole milk
• 8 slices thin bacon
• 6 sausage links or ¼ pound ground sausage
• ½ cup onions diced
• ½ cup red pepper diced
• 2 jalapenos seeded and diced
• 2 cups shredded cheese
• 8 6-inch flour tortillas
• 2 tablespoons butter
• Pico de gallo optional

INSTRUCTION:

1. In a bowl whisk eggs and heavy cream until mixed.
2. In a large skillet cook bacon until desired crispness. Remove to a paper towel to drain.
3. Remove fat from pan if there is a lot. Add sausage links and cook until done. Remove the paper towel to drain.
4. Add the onions and peppers and cook just until soft about 3-4 minutes. Remove and set aside.
5. Wipe the grease out of the skillet with a paper towel.
6. Heat the skillet on medium-low and add 1 tablespoon butter and melt. Add in the whisked eggs and cook stirring over medium heat until eggs are fluffy and set. Remove and set aside.
7. Return skillet to medium heat and butter one side of the tortillas. Place one tortilla butter side down into the skillet. Leave a ½ inch border around the edge. Add ½ cup shredded cheese, scrambled eggs, bacon, sausage peppers, and onions, and a pinch more cheese if desired.
8. Place the other buttered tortilla on top and cook 2-3 minutes then using a metal spatula carefully flip, and cook another 2-3 minutes or until golden brown and crispy.
9. Cut into fourths using a pizza cutter or chefs knife and serve with Pica de Gallo if desired.