BREAKFAST QUESADILLAS

When two worlds collide – Twice Baked Potatoes loaded with a creamy dreamy Jalapeño Popper filling. Food comas have never been more delicious!

And by delicious I mean if you’re on a diet or any sort of health kick, exist browser now. This will hurt your waistline in ways unimaginable. Everyone else, follow me. You’re in for a treat.

Ingredients

• 6 slices bacon
• 6 large eggs
• salt and freshly ground black pepper , to taste
• 8 ounces cheddar cheese , grated or sliced thin
• 8 large flour tortillas

For serving:

• salsa, sour cream and guacamole

Instructions

• Heat a large skillet over medium heat. 
• Add the bacon slices and cook, turning once, until crisp and brown (or to your preference). 
• Remove to a paper towel-lined plate. Once cooled, chop into pieces. 
• Wipe out a little of the bacon grease from the pan. 
• Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth. 
• Pour eggs into skillet, season with salt and pepper and scramble until cooked. Remove to a plate.
• Cover one flour tortilla with a thin layer of shredded cheese. 
• Top with some of the scrambled eggs and some chopped 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, if desired.

Notes

To Freeze:

Prepare and cook the quesadillas as directed. Allow to cool completely and then place in a freezer ziplock bag. When ready to eat, microwave them or place them on a hot skillet until warm.
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