I recently made my own tortilla press and have been experimenting with new dishes using my homemade corn tortillas. This dish takes everything you might enjoy in an omelet, eggs, cheese, bacon and fresh herbs, and puts it between two tortillas. I couldn’t decide whether to call it simply an breakfast quesadilla, a egg quesadilla, or a quesadillegg. But, no matter what you name it, I’m sure you’ll enjoy it.

QuesadillEgg
breakfast quesadilla filled with egg, bacon, mozzarella and basil
one serving

Ingredients

2 Corn Tortillas
Olive Oil Cooking Spray
2 lg Eggs
1/2 tsp All Purpose Seasoning (recipe below)
2 strips of Bacon, cooked and roughly chopped
1/4 cu Shredded Mozzarella Cheese
1 tbl Fresh Basil, whole leaves or thinly sliced
Sliced Avocado, for garnish

Method

Whisk together the eggs and seasoning mix in a medium sized bowl and set aside. Heat a small saucepan or omelet pan over medium heat. Lightly coat with cooking spray. Add one tortilla and heat for a minute until you can feel the heat on the tortilla. Add the eggs and whisk them a bit over the tortilla until the bottom starts to set. Cover for 15 seconds. Sprinkle the bacon, mozzarella cheese, and basil over the egg mixture. Add the second tortilla and press it into the mixture. Cover the pan for minute to let the filling cook. Remove the top and flip the quesadilla over. Cover for another 15 seconds. Remove the top and slide the quesadilla onto a serving plate. Arrange sliced avocado on top, garnish with some additional basil (optional) and cut the quesadilla into quarters and serve.

WayneSpice All Purpose Seasoning
great flavor enhancer

Ingredients

2 tbl Salt
1 tbl Black Pepper
1 1/2 tsp Onion Powder
1 1/2 tsp garlic Powder
1 tsp Tumeric
1 tsp Oregano
1 tsp Cumin
1 tbl Paprika
1 tsp Chili powder

Method

Place all ingredients in a mini food processor and pulse until fully blended. Place in an air tight container and store until ready to use.

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