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Bacon And Egg Ranch Salsa Breakfast

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Ingredients

Adjust Servings:
7 large eggs
2 tablespoons whipping cream (or use 18% cream)
salt and pepper
2 medium green onions, finely chopped
1 small bell pepper (red or green, seeded and finely chopped)
5 pickled jalapeno peppers, slices chopped (or to taste)
3 tablespoons butter (or to taste)
3/4 cup ranch dressing (use hidden valley ranch for this)
3/4 cup prepared salsa
1 pinch salt (optional)
shredded cheddar cheese (you will need about 3 cups or to taste, or use a mexi-blend cheese)
4 (10 inch) flour tortillas
6 slices bacon, cooked and crumbled
1 cup diced cooked ham

Nutritional information

945.6
Calories
634 g
Calories From Fat
70.5 g
Total Fat
22.1 g
Saturated Fat
470.3 mg
Cholesterol
2118.7 mg
Sodium
44.8 g
Carbs
4.3 g
Dietary Fiber
6.5 g
Sugars
32 g
Protein
368g
Serving Size

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Bacon And Egg Ranch Salsa Breakfast

Features:
    Cuisine:

    These are really good! you can adjust all amounts to taste. Prepare the ranch/salsa mixture well in advance and chill to blend the flavors.

    • 56 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Bacon and Egg Ranch-Salsa Breakfast Quesadillas, These are really good! you can adjust all amounts to taste Prepare the ranch/salsa mixture well in advance and chill to blend the flavors , These are so good I did chunk my peppers and added them to the blender with the eggs and cream and made quick work of the chopping and mixing I have come to like the pre-cooked bacon strips and I’m sure bacon bits could work too I saved half of my serving for lunch at work the next day – warmed in the microwave it made a very tasty meal


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    Steps

    1
    Done

    In a Small Bowl Stir Together the Ranch Dressing With the Salsa; Mix to Combine Then Season With a Small Amount of Salt If Desired; Cover and Chill.

    2
    Done

    in a Bowl Whisk Together the Eggs and Whipping Cream Until Well Blended; Season With Salt and Pepper to Taste.

    3
    Done

    Add in the Green Onions, Bell Pepper and Chopped Pickled Jalapenos; Mix to Combine.

    4
    Done

    Heat Butter in a Large Skillet Over Medium Heat.

    5
    Done

    Add in the Egg Mixture; Cook Without Stirring.

    6
    Done

    Lift the Eggs on the Bottom Using a Spatula to Allow More Batter to Run Along the Sides of the Pan to Cook.

    7
    Done

    Cover the Skillet and Continue to Cook Until the Eggs Are Thickened and Set but Still Moist (do not Stir and Make Certain not to Overcook the Eggs).

    8
    Done

    Slide the Eggs Onto a Large Glass Plate; Set Aside.

    9
    Done

    Sprinkle About 1/3 Cup Grated Cheese Over Each Tortilla, Then Top With a Fourth of Egg Mixture.

    10
    Done

    Sprinkle With Crumbled Cooked Bacon and Then Cubed Ham.

    11
    Done

    Top With About 1/4 Cup Shredded Cheese, Then Fold the Tortilla in Half Over the Filling, Press Gently to Seal.

    12
    Done

    Heat a Small Amount of Oil Over Medium-High Heat in a Skillet or Coat With Cooking Spray.

    13
    Done

    Using a Large Spatula Carefully Add in One or Two Quesadillas at a Time and Cook For About 3 Minutes on Each Side, or Until Light Golden Brown.

    14
    Done

    Serve With the Salsa Mixture.

    15
    Done

    Delicious!

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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