Baconandeggranchsalsabreakfastquesadillas Recipes

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.

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.

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!