BREAKFAST QUESADILLAS

 

Ingredients:

• 6 Large Eggs
• 1 tablespoon Unsalted Butter
• Kosher Salt and Ground Black Pepper, to taste
• 2 tablespoons Olive Oil
• 8 slices Bacon
• 20 ounces Shredded Hash Browns
• 1 Red Bell Pepper, diced
• 4 8-inch Flour Tortillas
• 1 cup Shredded Monterey Jack Cheese
• 1 Avocado, pitted, peeled, and thinly sliced
• 4 tablespoons Unsalted Butter
• Fresh Cilantro, chopped for garnish (optional)
• Hot Sauce or Salsa, for serving

Directions:

1. In a medium-sized mixing bowl, whisk together the eggs. Melt 1 tablespoon of unsalted butter in a medium-sized nonstick pan over medium heat. Add the eggs to the pan and use a rubber spatula to scramble until fluffy. Season with kosher salt and ground black pepper. Once set, remove from heat and set aside.
2. In a large heavy-bottomed skillet, heat olive oil over medium-high heat. Cook the bacon slices until crisp, about 6-8 minutes. Remove bacon slices to drain on a plate lined with paper towels. In the same skillet, add the shredded hash browns in a single layer and cook undisturbed for 3 minutes. Use a spatula to flip the hash browns in batches, cooking until browned and crispy. Add diced red bell pepper and cook for a few minutes. Season with kosher salt and ground black pepper. Remove from heat and set aside.
3. Lay the tortillas flat on a cutting board. Evenly distribute the cheese, scrambled eggs, bacon, hash browns, and sliced avocado on each tortilla. Fold the tortillas in half.
4. In batches, cook two quesadillas at a time to avoid overcrowding the pan. Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Place two folded quesadillas in the skillet and cook until golden on each side, about 4 minutes per side. Repeat for all quesadillas.
5. Remove the quesadillas to a serving plate, cut in halves, and serve with chopped cilantro, hot sauce, or salsa. Enjoy!