Eggadilla Recipes

Steps:

• Heat a nonstick saute pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. (Add salt and/or pepper to taste.).
• Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done, about 2 more minutes. Transfer to a plate and wipe out pan.
• Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese.
• Place cooked eggs over cheese. Top with remaining cheese and tortilla.
• Cook until bottom tortilla is a little brown and cheese starts to melt, about 1 to 2 minutes.
• Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board to cool one minute. Then slice into wedges.
• Serve with salsa and and diced avocado, if desired.

Steps:

• Put the breadcrumbs in a small nonstick skillet over medium heat and toast, tossing once or twice, until golden brown, about 3 minutes. Transfer to a small plate and cool.
• Line a baking sheet with paper towels. Put the oil and Canadian bacon in a medium nonstick skillet over medium-high heat and cook, stirring once or twice, until the bacon is golden around the edges, about 3 minutes. Transfer the bacon to the baking sheet to cool slightly.
• Scoop the egg yolks into a medium bowl and mash lightly with a fork. Add the bacon, mayonnaise, mustard, hot sauce and green onion and stir to combine. Spoon a heaping teaspoon of the filling into each egg white half and sprinkle with some of the toasted breadcrumbs. Serve immediately.

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:

• 1. Crumble sausage in 10-inch skillet and cook until browned. Remove sausage from skillet and drain grease. 2. Whisk eggs and add to skillet. Cook, stirring occasionally, until set. Salt and pepper to taste. 3. Sprinkle half the cheese on 3 tortillas. Divide the sausage and eggs among the 3 tortillas and add on top of cheese. Sprinkle remaining cheese over the eggs and top with remaining 3 tortillas. 4. Heat skillet over medium heat and cook Eggadillas, one at a time, until golden on bottom. Carefully, turn over and cook remaining side until golden and cheese is melted. 5. Cut each Eggadilla in fourths with a pizza cutter.

Steps:

• Top tortillas with Singles; fold in half.
• Beat egg whites in medium bowl with whisk until foamy; stir in yolks until blended.
• Heat oil in large skillet on medium-high heat. Dip 1 quesadilla in eggs; cook 1 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Serve with pico de gallo.