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Friday, July 6, 2012

Breakfast at Victory's No. 3 >> Breakfast quesadilla

Hands down, Matt makes the best scrambled eggs around. Something about the way that he tends to them on the stove so that they're not overcooked and rubbery and not all ooey-gooey either; just the right consistency with cheddar cheese melted in within the last seconds of cooking. I jazzed them up a bit here and made them into a little Mexican treat for our morning! I'd like to say that I deliberately left the sausage out that the recipe called for in an attempt to make the dish more healthy, but in reality I was trying to shop too fast and completely skipped over the ingredient on my list. Oops. It's such a delightful mix of flavors that I'm sure it's just as tasty either way...


Breakfast quesadilla - adapted from AllRecipes.com
Makes 6 servings
1/2 cup Bob Evans® Maple Roll Sausage {I left this out}
2 (10 inch) flour tortillas
2 cups Monterey Jack cheese, shredded {we used cheddar 'cause we had a lot of it on hand}
2 large eggs, scrambled
1/4 cup green onions, diced
1/4 cup tomatoes, diced
Guacamole
Sour cream
Salsa

{Photos by me}

Crumble and cook sausage until brown; drain and set aside. Place one flour tortilla in heated 12-inch skillet. Evenly sprinkle cheese over the top of tortilla; place scrambled eggs on top of cheese on one tortilla. {I actually just used one tortilla to have a fold-over pocket effect that also made the ingredients not as spread out} Evenly distribute the cooked sausage over the eggs. Allow cheese to melt. Top with diced tomatoes and green onions. Place second flour tortilla on top. Remove from skillet; cut into six equal wedges. Serve with guacamole, sour cream and salsa. Refrigerate leftovers.

Happy weekend, friends! xoxo

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