Tuesday, April 21, 2015


1 large white potato
8 slices of bacon
10 oz spicy pork sausage
4 large eggs
¼ cup milk
 Kosher salt and Ground pepper to taste
1 Tablespoon onion powder
1 Tablespoon Garlic Salt

2 cups shredded fiesta blend cheese
4 burrito size flour tortillas

Salsa and Sour Cream


Dice potato into bite size pieces and place in large skillet with one teaspoon of oil.  Cook on medium heat for approximately 15 minutes until they begin to turn golden brown.  Slice bacon into pieces and cook with potatoes until crisp.  Remove from skillet and drain but do not discard bacon grease.  Brown sausage in same skillet.  Once sausage is brown return potato and bacon to skillet and remove from stove.  Whisk egg, milk, salt, pepper, onion powder, and garlic together in a mixing bowl.  Return about 1/8 cup of bacon grease to skillet with potato and meat.   Pour egg mixture in skillet and turn heat to medium.  Once egg begins to set rotate a spatula around the edges lifting slightly allowing liquid to drain beneath the cooking egg.  This allows the egg to become fluffier.   Once as much egg as possible has been rotated gently kneed the egg over several times, flipping when possible.  When egg is done and no more liquid is visible remove from stove.

Heat a griddle (I use my breakfast griddle) on high.  Let warm for at least 5 minutes and turn to a medium heat.  Place one tortilla on the hot griddle.  Layer ½ of the shell with shredded cheese, covering generously.  Place ¼ of the egg mixture on top of the cheese and cover with another generous portion of shredded cheese.  Place the other ½ of the tortilla over the egg and cheese.  With a spatula flatten quesadilla as much as possible without losing any of the filling.  Once bottom of shell has become brown and crisp flip and allow other side to become brown and crisp.  Remove from heat and let stand for five minutes so cheese is slightly cooled.  Cut into four pieces.  Serve with sour cream and salsa.

Repeat process for remaining three tortillas.