Buffalo Breakfast Quesadilla
This breakfast, brunch, lunch, dinner (live your life!) is easily one of the best things I’ve had throughout the year and I’m typing this in December! All that’s needed is a handful of staple, wholesome ingredients, and about 10-15 minutes to spare. This is for all my fellow spice lovers. I doubt either of us will ever grow tired of this because it’s all oh so customizable and truly just an upscale version of the bacon, egg, and cream cheese wraps I would make in my microwave as a kid. I hope you love it as much as I do!
Ingredients:
1 tbsp avocado oil
2-3 pieces organic + sugar-free bacon
1-2 cups organic spinach
1 pasture-raised egg
3 tbsp vegan cream cheese
1/2 tsp cayenne pepper
2 tbsp buffalo sauce (I used this!)
2 tortillas of your choice
1/4-1/2 an avocado (optional)
2 tbsp fresh cilantro
Directions:
Pour the avocado oil into a medium-sized skillet and place it on a stove burner on low heat.
With scissors or a chef’s knife, cut the bacon into bits (sized to your preference). Once they start to sizzle and the bacon begins cooking, toss in the spinach. Stir this around so the spinach mixes with the oil and bacon. Continue stirring occasionally for the next few minutes so the spinach can start to shrink and become wilted.
Crack the egg into the pan, and stir it well with a spatula to scramble the egg and mix it with the bacon and spinach.
Mix in the cream cheese and cayenne. Once the egg is cooked and everything is well-incorporated, pour in the buffalo sauce. Stir everything once more, then turn the burner off and let this sit for 1 minute. This well help the bacon and egg mixture absorb the sauce’s flavor!
Warm your tortillas as desired (I love doing this over an open flame — it only takes about 10 seconds per side). Transfer the food in the skillet to one tortilla laid flat. Add some avocado slices, if desired, fresh cilantro, then top it all off with the other tortilla. Slice your quesadilla, drizzle with extra buffalo sauce if you’re feeling it, and enjoy!
