Let me bring you back to my Sunday morning this past weekend. The picture goes something like this. I’m in the kitchen (surprise!) and I am trying to figure out what I can whip up for breakfast.
I received a quesadilla maker for Christmas a few years ago and barely use it. So I decided to pull it out of the back of the cabinet and dust it off. After making these quesadillas, I think they will be a new Sunday ritual to make quesadillas with whatever ingredient I have sitting around. I really want to try Artichoke and Spinach Dip quesadillas like you find at a restaurant next!
This isn’t even hard enough to justify a recipe and sometimes I think are people going to think I’m pointing out the obvious? But these were so good and in case you wanted a recipe I thought I’d post one. They are super simple and quite tasty. It’s a different twist on the plan old bacon and eggs. If you don’t have a handy quesadilla maker, you can make these in a frying pan also so don’t let that stop you.
- 1/2 c. Bacon – I used real bacon and cut it up myself. Nothing is better than fresh bacon
- 2 (6” in.) tortillas – I used whole wheat tortillas
- 2 eggs
- 1/4 c. milk
- 1/2 c. Shredded Cheese
In a small bowl whisk together eggs and milk.
Pour eggs into a small skillet and scramble over low heat.
Remove eggs to small bowl and cover with tin foil.
In the same skillet put one of the burrito shells down. Top with scramble eggs, cheese and bacon bits. Place the other shell on top. Cook until the burrito on the bottom is golden brown then flip and cook until other side is golden brown.
Love & Sparkle,