Ranch Egg And Cheese Breakfast Quesadillas Food

SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS

Steps:

• Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
• Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
• Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
• Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
• Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.

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.

CHEESY EGG QUESADILLAS

Steps:

• Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.

RANCH EGG AND CHEESE BREAKFAST QUESADILLAS

Steps:

• Heat a little olive oil (more or less oil, to taste) in a frying pan over medium-high heat, then soften the corn tortillas on both sides in the hot oil.
• Remove tortilla from pan onto a paper-towel lined plate.
• Fry an egg in the pan with some added butter (eggs "over-easy" where the whites are set but the yolks are a little runny, are especially tasty in these quesadillas), then put the tortilla back into the pan with the fried egg inside it and generously sprinkle with grated cheddar cheese; heat through briefly on low heat until the cheese melts. Slide out onto a plate and fold the warm tortilla over the fried eggs and cheese (omelet-style); keep warm.
• Repeat with remaining tortillas, eggs and cheese.
• To Serve:.
• Serve quesadillas warm garnished with a sprig of fresh cilantro or lemon thyme, accompanied with your choice of sour cream, fresh tomato, salsa fresca, lime wedges, hot sauce or guacamole. Add a cup of soup or pinto beans on the side, to satisfy very hearty appetites!
• Alternatively, you may layer the fried eggs and cheese between two hot buttery tortillas, fry briefly on one side then carefully flip and fry on the other side until the cheese is melted; slide out onto a warmed serving plate, cut into wedges and serve.
• May be eaten with your fingers, or use a knife and fork; be sure to have plenty of paper napkins handy. Enjoy!

BREAKFAST QUESADILLAS RECIPE (3 EASY WAYS)

Steps:

• Heat a non-stick pan over medium heat. Cook Sausage or Bacon until browned and cooked through then remove to a plate. If using cooked ham, you can heat it up or just add it over the cheese in step 4. Wipe excess oil from skillet if needed. Reduce heat to low.
• In a measuring cup, add 2 eggs with a pinch of salt and pepper, or add seasoning to taste. Beat with a fork. Add beaten eggs and swirl to spread evenly over the bottom of the pan. Cook over low heat until When eggs are nearly cooked through (if you tilt the pan they shouldn't run).
• Sprinkle the top with 2 Tbsp shredded cheese then cover with a tortilla. The cheese will make the tortilla stick to the egg. Use a large spatula to get under the egg and quickly flip over.
• Sprinkle another 2 Tbsp of cheese or add cheese to taste. Sprinkle your cooked protein (sausage, bacon or ham) over half of the surface and fold the tortilla in half. Sautee on both sides until golden brown.* Remove from skillet and use a pizza cutter to cut quesadilla into wedges and serve warm.

RANCH EGG PIE (QUICHE-STYLE)

Steps:

• Preheat oven to 375 degrees F.
• In medium bowl, combine crackers and butter.
• Press crumb mixture evenly into 10" pie pan or quiche dish.
• Bake until golden about 7 minutes. Cool on wire rack.
• INCREASE oven temp to 425 degrees F.
• Sprinkle cheese over cooled pie crust.
• In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
• Pour mixture over cheese.
• Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
• Continue baking until knife inserted into center comes out clean, about 20 minutes.
• Cool for 10 minutes on wire rack before slicing.

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!

BREAKFAST QUESADILLAS

Steps:

• In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set., Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Serve with sour cream and salsa.