Bacon And Egg Ranch Salsa Breakfast Quesadillas Food

BREAKFAST QUESADILLAS

Steps:

• Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.
• Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
• Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.
• Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
• Top with some more shredded cheese and place another flour tortilla on top.
• Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
• Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
• Slice and serve warm with salsa, sour cream and guacamole.

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!

CANADIAN BACON & RANCH EGGS BENEDICT

Steps:

• Beat eggs and 1/4 cup of the dressing with wire whisk until well blended; set aside. Spray medium skillet with cooking spray; heat on medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no visible liquid remains, stirring occasionally. (Do not overstir.)
• Heat Canadian bacon as directed on package. Meanwhile, combine remaining 1/4 cup dressing and the milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until heated through.
• Cut Canadian bacon slices in half. Place muffin halves, cut-sides up, on serving platter. Top each with 3 Canadian bacon slices. Cover evenly with the egg mixture, dressing mixture, tomatoes and parsley.

BACON, EGG AND CHEESE QUESADILLAS

Steps:

• Scramble eggs until desired doneness is reached.
• While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
• Spread 1 tablespoon of salsa on bottom half of tortilla.
• Place half the eggs over the salsa.
• Top eggs evenly with 1/4 cup of cheese.
• Place half of the bacon over the eggs and fold the top half of the tortilla over.
• Repeat steps 3, 4, 5 and 6 for remaining tortilla.
• Place both tortillas in a 10-inch skillet sprayed with cooking spray.
• Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
• Cut each quesadilla in half; eat and enjoy.

BAKED-EGG AND CANADIAN BACON SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
• Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
• Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

BACON AND EGG QUESADILLAS

Steps:

• In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
• Add in the beaten eggs, salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
• Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
• Fold tortillas in half; brush lightly with oil.
• Wipe out the skillet (or use another clean skillet) and heat over medium heat.
• Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
• Serve hot.

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!