Tasty Low Fat Eggs, Bacon & Hash Brown Quesadilla
Hash Browns:
1 large Idaho potato, scrubbed
3 Tbsp canola oil
1 small Spanish onion, halved and thinly sliced
Salt and fresh black pepper
1 Tbsp ancho-chili powder
Scrambled Eggs:
1 Tbsp unsalted butter
4 large eggs
Salt and fresh black pepper
For Assembly:
Eight 6-inch flour tortillas
1 cup grated low-fat Monterey Jack cheese
Hash browns
8 slices turkey bacon, diced and cooked until golden brown
2 Tbsp canola oil
1 tsp ancho-chili powder
Scrambled eggs
1/2 cup prepared mild salsa
low fat or fat free sour cream
Cilantro leaves, optional
Directions:
1. Place potatoes in a medium pot of salted water. Bring to a boil and cook 3/4 through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate.
2. Heat 2 Tbsp of oil in a large nonstick sauté pan over medium heat. Add the onions; season with salt and pepper. Caramelize, stirring, about 8 minutes. Transfer onions to a plate; return pan to heat.
3. Heat remaining 2 Tbsp of oil in the sauté pan over high heat. Add the potatoes and cook, stirring occasionally, until golden brown. Stir in the ancho powder, onions, and salt and pepper; cook until warmed through.
4. To make the scrambled eggs, melt butter in a nonstick sauté pan over medium heat. Crack eggs into a bowl and whisk; season to taste. Cook, stirring with a spatula, until soft mounds form, 2 minutes. Set aside.
To Assemble:
1. Preheat oven to 425°F. Place 4 tortillas on a work surface. Divide the cheese, hash browns, and bacon among the tortillas. Top with the remaining tortillas, brush with oil, and sprinkle with the ancho powder.
2. Transfer quesadillas to a baking sheet. Bake until golden brown and cheese has melted, 8 to 10 minutes. Remove from the oven; cut quesadillas into quarters. Top each with some of the eggs and salsa. Garnish with sour cream and cilantro, if desired.
Shared from-http://www.mlive.com/food/index.ssf/2011/10/its_the_weekend_easy_breakfast.html