Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 6 slices bacon (thick cut, sliced )
  • 3 medium potatoes (pealed, cleaned and diced)
  • 1 medium onion (chopped)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 2 tablespoon butter (unsalted, divided)
  • 6 large eggs
  • 8 medium flour tortillas
  • 2 cups Mexican cheese blend (shredded)
  • 2 avocados (sliced)
  • ¼ cup salsa
  • ¼ cup sour cream
  • 1 large tomato (chopped)

Instruction

  • Cook Potato Hash: In a large skillet, add the olive oil, the bacon, cubed potatoes and chopped onion. Stir everything together and cook on medium until the potatoes are fork tender and browned. Season with salt and pepper.
  • Cook the Eggs: Add 1 tbsp of butter to a clean skillet and melt over medium-low heat. Whisk the eggs in a bowl with a bit more salt and pepper, then pour in the skillet. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds and cook until they thicken and no more visible liquid egg remains. Remove to a plate and set aside.
  • Prep the oven: Preheat the oven to 425°F.
  • Assemble Quesadillas: Place a tortilla on a clean cutting board and layer it with ⅛ of potato hash, ¼ cup cheese, and ⅛ of the scrambled eggs. Fold in half and press down gently. Place on a large baking sheet. Repeat with remaining tortillas and ingredients. If not all quesadillas fit on your baking dish, use another.
  • Bake: Brush the top of the quesadillas with a little bit of melted butter, transfer the baking sheet(s) to the oven and bake for 8 to 10 minutes, turning them halfway through, if necessary. With my oven they crisped up on the bottom as well so I didn’t need to flip them over, but all ovens are different.
  • Slice & Serve: Remove the quesadillas from the oven, cut in half and serve with your favorite toppings.