Egg Breakfast Quesadillas Recipe

• 2 (7 inch) Whole Wheat or Flour Tortillas
• 1/2 cup shredded Mexican Cheese Blend
• 3 tbsp Salsa
• 4 Eggs
• 4 slices Bacon

• Top each tortilla with cheese and two slices of bacon.
• Break the eggs into a medium sized bowl and beat them well.
• Coat a large nonstick skillet with cooking spray; heat over medium heat until hot.
• Pour in eggs. As eggs begin to set, gently pull the eggs across the pan, with an inverted turner, forming large soft curds.
• Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
• Spoon the eggs on top of bacon, dividing them evenly. Fold tortillas over filling to cover, pressing gently.
• Clean the skillet and coat with cooking spray again
• Heat over medium-low heat, until hot.
• Toast quesadillas just until cheese is melted, about 1 to 2 minutes per side.
• Cut into wedges and serve hot with salsa.