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Post by :Joe Gardner
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1428
Click below to download : Eggs - Breakfast Quesadilla (Format : PDF)
Eggs - Breakfast Quesadilla
3 ounces chorizo4 eggs
salt and pepper
2 teaspoons butter
2 burrito-size flour tortillas
2 green onions -- sliced
1 cup shredded Monterey Jack cheese
1/4 cup chopped cilantro
1 tablespoon garlic oil or other oil of choice
Sour cream -- optional
1/2 avocado -- sliced, optional
Saute chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside.
Lightly beat eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in a small skillet over medium-low heat. Add eggs and cook, stirring, as you would scrambled eggs.
Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2-inch of edge. Spoon cooked sausage evenly over eggs. Sprinkle with green onions, cheese and cilantro. Top with remaining tortilla.
Heat garlic oil in shallow 12-inch skillet over medium-low heat. When hot, lightly brush some of the oil over the surface of the top tortilla. Place quesadilla in skillet oiled-side up. Cook over medium-low heat until browned on bottom, about 5 minutes. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.
Remove from heat to chopping board and cut into 8 wedges. Serve with sour cream and avocado, if desired.
Source: Columbus Dispatch - 7/14/99
Makes 2 servings
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1 lb. bulk breakfast sausage (not links) 1 medium onion, chopped 2 - 3 medium potatoes, cubed 1 average green pepper, chopped 5 - 6 eggs, beaten 1 - 1 1/2 cups shredded Cheddar cheese 1 average tomato, chopped condiments of your choice Prepare the sausage, broken up and brown in a skillet, on top of the stove or in an electric one on a medium setting, no higher then about 325 degrees. Add onion and cook until tender and transparent. Add cubed potatoes, you will want these fairly small - about a quarter to an half inch in size. Stir
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1 pound Bob Evans Farms Special Seasonings or Sage Roll Sausage 2 cups chopped potatoes 1/4 cup chopped red and/or green bell peppers 2 tablespoons chopped onion 6 eggs 2 tablespoons milk Crumble sausage into large skillet. Add potatoes, peppers and onion. Cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally. Drain off any drippings. Whisk eggs and milk in small bowl until blended. Add to sausage mixture; scramble until eggs are set but not dry. Serve hot. Refrigerate leftovers. Makes 6 to 8 servings Serving Suggestion: Serve with fresh fruit
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