Breakfast Quesadillas

🧂 Ingredients

• 1 slice bacon
• ¼ cup shredded hashbrowns

  (fresh or thawed)
• 2 large eggs
• ½ tablespoon freeze-dried chives
• 1 pinch each, salt & pepper
• 2 large flour tortilla

  (burrito-size tortilla, 8 inches in diameter)
• ¼ cup shredded cheese

  (Mozzarella, Mexican, or Cheddar)

Instructions

• 1 Place a medium-sized skillet over medium heat and cook the bacon (or ham or
  sausage) until nice and crispy. Transfer it to a plate, wipe the grease from the
  skillet if desired, and then brown the hashbrowns with either the bacon grease
  or a ½ tablespoon of extra virgin olive oil. Move the browned hashbrowns to the
  same plate and reduce the heat to low.
• 2 In a small cup, bowl, or measuring cup, whisk together your eggs, salt, pepper,
  and chives. Pour the egg mixture into the skillet and swirl it so that the eggs
  cover the entire bottom of the pan.
• 3 Cook the eggs over low heat until they are almost completely cooked. Sprinkle 2
  tablespoons of shredded cheese over the eggs and then place the tortilla on top.
  Use a large spatula to flip the entire thing over.
• 4 Add the remaining cheese, the cooked bacon, and the browned hash browns over the
  egg and add the second tortilla.
• 5 Cook until the tortilla has browned, flip, and brown the second side. Serve
  immediately.

Nutrition Info