Bacon and Egg Quesadilla

By nichc

Enjoy at breakfast or brunch.

Ingredients

• 8 medium flour-tortillas
• 2 hass avocados
• 1 tablespoon fresh lemon juice
• 1/2 pound bacon
• 8 large eggs
• 8 oz pepper jack cheese, shredded
• 1 15.5 oz can black beans, rinsed
• Salt & Pepper

Preparation

Step 1

Place tortillas in the oven in two stacks; heat to 200 degrees. In a bowl, mash the avocados with the lemon juice; season with salt & pepper. Set aside.

Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towel. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.

In 2 batches, in he skillet, cook the eggs over easy; transfer to a platter.

Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.

In same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and remaining quesadillas. Serve with avocado mash.