If Will had his way, we’d eat Blueberry and White Chocolate Buttermilk Pancakes every single morning. Actually, scratch the ‘we’ – he’d eat the whole batch himself every day.
Not that I can blame him … they are delish.
But could we really eat pancakes daily? My schedule and waistline say no way, so I try to mix it up with easier options (yogurt, fruit and toast, scrambled eggs) and some alternative more-involved dishes (French toast, waffles, homemade muffins).
This quesadilla is heartier than your standard quesadilla and crammed with flavor. Yes, it’s more-involved, but it’s also a big family favorite. Serve it up plain or with a dollop of salsa, sour cream or guacamole.
What’s your family’s favorite breakfast?
Bacon and Bell Pepper Breakfast Quesadilla
1 tsp olive oil
1/2 cup diced green pepper (dice it small)
2 eggs, beaten with a dash of milk and a sprinkle of salt and pepper
2 strips bacon, cooked and drained on paper towels
1 cup shredded cheddar cheese
Heat the olive oil in a small skillet over medium heat. Add the peppers and cook until softened. Pour in the beaten eggs and scramble, tossing together with the peppers. Remove from heat.
Working quickly, heat a large skillet over just-under medium heat. Butter one side of each of the tortillas. Flip over and divide the egg mixture evenly among the four tortillas (spread it onto half of the unbuttered side — I do this directly in the pan). Sprinkle 1/2 slice of crumbled bacon onto each tortilla. Top with 1/4 cup of cheddar.
Fold the empty half of the tortilla over and cook until browned on both sides, flipping ones.
Cut into wedges and serve.