Some folks take a shortcut to breakfast — the drive-through at the local fast food joint. With some advance planning and a minimum of elbow grease, a hot breakfast can be on the table, at home, in a few minutes.
Today's recipe for a breakfast quesadilla supplies a good amount of protein to jumpstart the body and great flavor from bacon and cheese. Scramble and cook the eggs, grate the cheese and prepare the bacon the night before. The next morning, preheat a Foreman grill while you shower and dress. When the grill is hot, assemble the quesadillas and grill them until nicely browned.
>>4 large sandwich wraps or tortillas
>>1/2 teaspoon kosher salt
>>1/8 teaspoon black pepper
>>2 to 4 dashes hot sauce
>>1 teaspoon oil
>>8 strips bacon, cooked until crisp
>>1 cup grated cheddar cheese
Whisk together the eggs, kosher salt, pepper and hot sauce in a mixing bowl. Heat the oil in a non-stick pan over medium-high heat. Pour in the eggs and stir with a spoon until eggs are cooked. Set aside.
Lay the tortillas on a cutting board or the counter. Divide the bacon and cheese evenly on the bottom half of each tortilla. Top with the cooked eggs and fold in half. Grill the tortillas, one at a time, on a preheated Foreman grill until nicely browned and crisp, about 5 minutes. (If you don't have a Foreman grill, toast the quesadillas in a hot skillet.) Repeat with the remaining quesadillas. Cut into wedges and serve with sour cream on the side. Serves 4.