Nothing like a new twist on the egg breakfast- and one the kids will willingly eat!
2-3 strips cooked bacon, chopped up
2 preformed frozen hash brown patties
Seasoning salt or egg seasoning of your choice
1 tomato, chopped
1/4 cup or so milk
6 medium sized tortillas
Few handfuls of shredded Mexican food friendly cheese
Salsa and sour cream (optional)
Defrost hash browns in microwave and crumble in pan, browning slightly and breaking them up. With a fork, mix eggs, seasoning, and milk together. Add bacon, tomatoes, and egg mixture to pan and cook until scrambled but not dry. Remove from pan and rinse pan thoroughly.
Build quesadilla with 2 tortillas, 1/3 egg mixture, and cheese on both sides of egg mixture. Cook on both sides until golden and melty. Repeat for all tortillas. Allow to cool for a couple minutes and cut into manageable wedges.
Serve with sour cream and/or salsa if desired. Serves 3 adult-sized folks or 2 bigs and 2 smalls.