Scrambled Egg Quesadillas Recipes

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:

• In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
• Beat the eggs adding the milk and hot sauce.
• In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
• Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
• Place the second tortilla on top of the filling.
• Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
• Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
• Remove from heat and cut the tortilla like a pizza into wedges.
• Serve with more hot sauce, or 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.