EASY BREAKFAST QUESADILLAS

Breakfast quesadillas stuffed with shredded cheese, fluffy scrambled eggs, crumbled bacon, sauteed red onions, and baby spinach.

Artichoke
Radish
Persimmon
Carrot

Easy to make, ready in 15 minutes, and perfect for breakfast, lunch and even dinner!

Tomatoes
Chili
Onion
Veggies

Ingredients

– bacon – olive oil – red onion, diced – baby spinach – Organic Eggs – soft taco-size flour tortillas – shredded cheese  – salt and black pepper, to taste – salsa and sour cream,     for serving

Cook the bacon: Add bacon to a large nonstick skillet over medium-high heat and cook for 4-5 minutes,

Cook the veggies:  Add 1/2 tablespoon olive oil

INSTRUCTIONS

Assemble the quesadillas: Sprinkle shredded cheese on one half of each tortilla.

Artichoke
Radish
Persimmon
Carrot

Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours.

Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.

- Cook the quesadillas - Serve immediately: Transfer quesadillas to a cutting board and cut in half.

Artichoke
Radish