Ranch Egg And Cheese Breakfast Quesadillas Recipes

Steps:

• In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set., Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Serve with sour cream and salsa.

Steps:

• Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.

Steps:

• Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
• Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
• Repeat with remaining ingredients to make 5 more quesadillas.

Steps:

• Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
• Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
• Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
• Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
• Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.

Steps:

• Heat a little olive oil (more or less oil, to taste) in a frying pan over medium-high heat, then soften the corn tortillas on both sides in the hot oil.
• Remove tortilla from pan onto a paper-towel lined plate.
• Fry an egg in the pan with some added butter (eggs "over-easy" where the whites are set but the yolks are a little runny, are especially tasty in these quesadillas), then put the tortilla back into the pan with the fried egg inside it and generously sprinkle with grated cheddar cheese; heat through briefly on low heat until the cheese melts. Slide out onto a plate and fold the warm tortilla over the fried eggs and cheese (omelet-style); keep warm.
• Repeat with remaining tortillas, eggs and cheese.
• To Serve:.
• Serve quesadillas warm garnished with a sprig of fresh cilantro or lemon thyme, accompanied with your choice of sour cream, fresh tomato, salsa fresca, lime wedges, hot sauce or guacamole. Add a cup of soup or pinto beans on the side, to satisfy very hearty appetites!
• Alternatively, you may layer the fried eggs and cheese between two hot buttery tortillas, fry briefly on one side then carefully flip and fry on the other side until the cheese is melted; slide out onto a warmed serving plate, cut into wedges and serve.
• May be eaten with your fingers, or use a knife and fork; be sure to have plenty of paper napkins handy. Enjoy!

Steps:

• Preheat oven to 375 degrees F.
• In medium bowl, combine crackers and butter.
• Press crumb mixture evenly into 10" pie pan or quiche dish.
• Bake until golden about 7 minutes. Cool on wire rack.
• INCREASE oven temp to 425 degrees F.
• Sprinkle cheese over cooled pie crust.
• In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
• Pour mixture over cheese.
• Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
• Continue baking until knife inserted into center comes out clean, about 20 minutes.
• Cool for 10 minutes on wire rack before slicing.

Steps:

• Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
• Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
• Lightly butter one side of each tortilla.
• Warm a separate, dry skillet over medium-low heat.
• Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.