Bacon and Egg Quesadillas
Recipe courtesy of the American Egg Board.
1 cup shredded pepper Jack cheese (4 ounces)
4 large flour or whole wheat tortillas (10 to 12-inch)
4 slices crisp-cooked bacon
1/4 cup sliced green onions
8 large eggs, beaten
- Sprinkle 1/4 of the cheese on one side of each tortilla. Top each with 1 bacon slice and 1 tablespoon green onion.
- Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in eggs. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
- Spoon eggs on top of bacon, dividing evenly. Fold tortilla over filling to cover, pressing gently.
- Clean skillet. Coat with cooking spray; heat over medium-low heat until hot. Toast quesadillas, one at a time, just until cheese is melted, 1 to 2 minutes per side. Cut into wedges.
Makes 4 servings.
Lighter Option: Recipe can be made with Canadian bacon and reduced-fat cheese, if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories: 517; Total Fat: 28g; Saturated Fat: 11g; Cholesterol: 462mg; Total Carbs: 38g; Fiber: 2g; Protein: 28g; Sodium: 950mg.
Recipe and photograph courtesy of the American Egg Board.