1 large
white potato10 oz spicy pork sausage
4 large eggs
¼ cup milk
Kosher salt and Ground pepper to taste
1 Tablespoon onion powder
1 Tablespoon Garlic Salt
2 cups
shredded fiesta blend cheese
4 burrito
size flour tortillasSalsa and Sour Cream
Dice potato into bite size pieces and place in large skillet
with one teaspoon of oil. Cook on medium
heat for approximately 15 minutes until they begin to turn golden brown. Slice bacon into pieces and cook with
potatoes until crisp. Remove from
skillet and drain but do not discard bacon grease. Brown sausage in same skillet. Once sausage is brown return potato and bacon
to skillet and remove from stove. Whisk
egg, milk, salt, pepper, onion powder, and garlic together in a mixing
bowl. Return about 1/8 cup of bacon grease
to skillet with potato and meat. Pour
egg mixture in skillet and turn heat to medium.
Once egg begins to set rotate a spatula around the edges lifting
slightly allowing liquid to drain beneath the cooking egg. This allows the egg to become fluffier. Once as much egg as possible has been rotated
gently kneed the egg over several times, flipping when possible. When egg is done and no more liquid is
visible remove from stove.
Heat a griddle (I use my breakfast griddle) on high. Let warm for at least 5 minutes and turn to a
medium heat. Place one tortilla on the
hot griddle. Layer ½ of the shell with
shredded cheese, covering generously.
Place ¼ of the egg mixture on top of the cheese and cover with another
generous portion of shredded cheese.
Place the other ½ of the tortilla over the egg and cheese. With a spatula flatten quesadilla as much as
possible without losing any of the filling.
Once bottom of shell has become brown and crisp flip and allow other
side to become brown and crisp. Remove
from heat and let stand for five minutes so cheese is slightly cooled. Cut into four pieces. Serve with sour cream and salsa.
Repeat process for remaining three tortillas.
