Breakfast Quesadillas, Creamy Salsa and Seasoned Hash Browns

Serves 4

8 slices bacon
paper towels
butter cooking spray
1/2 cup pre-diced red onion
1 1/2 cups refrigerated egg substitute
1 1/2 cups shredded Cheddar and Monterey Jack cheese
1 teaspoon vegetable seasoning blend
4 (10-inch) flour tortillas

Place separated bacon slices between double layers of paper towels on microwave-safe plate.

 Microwave on HIGH 8-10 minutes until crisp. CAUTION! Plate may become hot!

Preheat large sauté pan on medium-high 2–3 minutes. Spray pan with cooking spray and add onions;

cook 3–4 minutes until onions begin to brown.

Stir in eggs, 1/2 cup cheese and seasoning; cook 1–2 minutes, stirring continuously,

until eggs are cooked. Lay tortillas out on work surface. Divide egg mixture between tortillas,

spreading over one half of each tortilla, to within 1/2-inch of edge.

Top each with 1/4 cup cheese and 2 bacon slices; fold tortillas in half over filling.

Return sauté pan to medium-high heat. Spray with cooking spray. Place two quesadillas in pan, sprayed side down. Lightly coat top with cooking spray and cook 2–3 minutes per side until golden brown.

Repeat. Serve.


Creamy Salsa
1/2 cup thick and chunky salsa
1/4 cup light sour cream
1/4 cup shredded Cheddar and Monterey Jack cheese

Combine all ingredients in small bowl. Chill until ready to serve.
Serve with quesadillas, tortilla chips or enchiladas.


Seasoned Hash Browns
3 tablespoons butter
5 cups frozen O'Brien potatoes
2 teaspoons vegetable seasoning blend

Preheat large sauté pan on medium-high 2–3 minutes.Place butter in pan; add potatoes and seasoning.

Cook 18–20 minutes, stirring occasionally, to allow potatoes to brown. Serve.