Ingredients
- 6 large eggs
- 1/4 cup heavy cream or whole milk
- 8 slices thin bacon
- 6 sausage links or ¼ pound ground sausage
- ½ cup onions diced
- ½ cup red pepper diced
- 2 jalapenos seeded and diced
- 2 cups shredded cheese
- 8 6-inch flour tortillas
- 2 tablespoons butter
- Pico de gallo optional
Instructions
- In a bowl whisk eggs and heavy cream until mixed.
- In a large skillet cook bacon until desired crispness. Remove to a paper towel to drain.
- Remove fat from pan if there is a lot. Add sausage links and cook until done. Remove the paper towel to drain.
- Add the onions and peppers and cook just until soft about 3-4 minutes. Remove and set aside.
- Wipe the grease out of the skillet with a paper towel.
- Heat the skillet on medium-low and add 1 tablespoon butter and melt. Add in the whisked eggs and cook stirring over medium heat until eggs are fluffy and set. Remove and set aside.
- Return skillet to medium heat and butter one side of the tortillas. Place one tortilla butter side down into the skillet. Leave a ½ inch border around the edge. Add ½ cup shredded cheese, scrambled eggs, bacon, sausage peppers, and onions, and a pinch more cheese if desired.
- Place the other buttered tortilla on top and cook 2-3 minutes then using a metal spatula carefully flip, and cook another 2-3 minutes or until golden brown and crispy.
- Cut into fourths using a pizza cutter or chefs knife and serve with Pica de Gallo if desired.
Notes
To freeze: After cooking and assembly. Place quartered quesadillas on a baking sheet lined with parchment paper and flash freeze them for 1-2 hours. Then remove them and place them into a freezer bag.
To reheat: When ready to eat, warm in a toaster oven until heated through. Or microwave for 30-45 seconds.
Nutrition
Serving: 1gCalories: 845kcalCarbohydrates: 19gProtein: 44gFat: 66gSaturated Fat: 30gPolyunsaturated Fat: 30gTrans Fat: 1gCholesterol: 443mgSodium: 1571mgFiber: 1g