These quesadillas are filled with eggs and bacon and served with a cilantro sour cream–perfect for anytime of the day!
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1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon finely chopped fresh garlic
3 (8-inch) flour tortillas
3 tablespoons Land O Lakes® Butter with Canola Oil
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
6 large Land O Lakes® Eggs, beaten
6 slices crisply cooked bacon
6 (3/4-ounce) slices Land O Lakes® Deli American, cut in half
Combine all dip ingredients in bowl; set aside.
Spread 1 side of each tortilla with about 2 teaspoons Butter with Canola Oil. Place tortillas onto cutting board, buttered-side down.
Melt remaining Butter with Canola Oil in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2-3 minutes or until vegetables are crisply tender. Add beaten eggs; continue cooking, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set. Remove from heat.
Assemble quesadillas by placing 2 halves American over half of each tortilla. Layer with 1/3 eggs, 2 strips bacon and 2 halves American. Fold other half of tortilla over filling. Press down slightly.
Heat 12-inch skillet or griddle over medium heat. Cook each quesadilla, turning once, 2-3 minutes or until lightly browned.
Cut each in half; serve with dip.
Go back to basics or get creative. Either way, it’s easy with these versatile egg dishes. No more boring breakfasts!