¼ cup milk (any kind)
Salt and pepper, to taste
½ green pepper, diced
4 tablespoons unsalted butter, divided
6 slices bacon, cooked, drained, and roughly chopped
¾ cup shredded cheddar cheese, divided
6 medium soft tortilla shells
In a medium bowl, whisk eggs, milk, salt and pepper. Add green peppers and stir to combine. Set aside.
In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often. Remove eggs to separate plate.
In the same skillet (wipe, if needed), melt 2 tablespoons butter over medium heat. Place one tortilla shell in middle of pan. Top with 1/4 cup cheese, leaving a ½ inch border around tortilla. Spread eggs in an even layer on top of cheese, followed by bacon and a sprinkling of more cheese, if desired.
Place second tortilla shell on top of egg mixture and lightly press down. Heat for 2-3 minutes on both sides, or until shell is slightly golden and cheese is melted. Repeat with remaining tortilla shells.
Serve immediately. Enjoy!
Note: I chose not to sauté the green peppers before adding to the eggs, which keeps them slightly crunchy. If you prefer softened green peppers, sauté them in a tablespoon of unsalted butter/oil until softened before adding them to eggs.
Servings: 3 quesadillas
Easy Breakfast Quesadillas