Friday, October 25, 2013

Spinach, Bacon, and Mushroom Breakfast Quesadillas

My hubby and I call breakfast for dinner "brinner," and it's one of our favorite things to make. It's usually quick and easy. You can just do toast and eggs, or pancakes and omelets. We decided to get fancy and make some gourmet quesadillas. I ended up making a ton of food, which we ate. All of it. No shame. 

Breakfast Quesadillas
      serves 2-4
  • 8 taco size Flour Tortillas
  • 3 large Eggs
  • 3 large Egg Whites
  • 16 ounces Sharp Cheddar Cheese, shredded
  • 4 strips Bacon
  • 4 ounces Spinach
  • 1/2 small yellow or white Onion
  • 4 ounces mushrooms
  • 1 Tbsp Unsalted Butter, divided
I always start with bacon whenever I'm cooking it, because it takes the longest. I just pan fried 4 slices, and when they were about halfway done I scrambled the eggs in 1/2 tbsp of butter. Remove the bacon and set on paper towels to drain. Only use about 1 tbsp of the bacon fat, the rest you can use paper towels to soak up. Add the onions and mushroom and cook until tender. Then chop the bacon into small pieces, add the bacon and scrambled eggs to the veggie mixture. 

In a nonstick skillet use a tiny bit of butter, then put down a tortilla. Next add a thin layer of cheese, a couple spoonfuls of the meat/egg/veggie mixture, add another thin layer of cheese, then another tortilla. I cooked these over medium heat, a couple of minutes per side. Be sure to use a large spatula when you're ready to flip the quesadillas so the filling doesn't fall out. 

This makes 4 quesadillas, cut into fourths. So you end up with 16 triangles of heaven. For 4 slices it's 319 calories, 30 grams of carbs, 2 grams of sugar, 18 grams of protein, and 15 grams of fat. Enjoy!

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