It’s really March? Wowsers, time flies!
Well, since there isn’t much hope of catching up how about settling for enjoying every moment to it’s fullest? I can toast to that. A big part of that is enjoying the good things in life like family, friends………. and bacon. You feel me?
Yep. I know I’ve said a thousand times before and I’ll say it a thousand times again, nothing brings em in like the smell of bacon. I’m telling you, it’s magic.
Confession: I personally don’t really even like eating bacon by itself, never have, but the smell when I’m cooking it and the happiness it brings to the house are two of my favorite things ever. Not to mention the many, many, ways I’ve found to use the bacon grease afterwards.
Take this recipe for example. You fry the bacon and then use the grease to make the world’s best gravy. I tried doing the whole thing in one pan to save on dish-washing but I just ended up with a different set of dishes to wash so I figure 2 small pans is a small price to pay to make these. They are well worth it.
I’m not entirely thrilled with these pictures but I’m just relieved that my curse of quesadilla photography seems to have lifted. I have had more than one instance in the past of having to scratch a whole quesadilla recipe due to horrible pictures. One of these times it was a mushroom and carmelized onion quesadilla that I swear looked like beetles and worms. Ewww! It may have been great for Halloween but not for triggering reader’s appetites. Just sayin’
For some reason it’s just so hard for me to capture a quesadilla on camera in a way that doesn’t make people either feel sick to their stomach or just extremely puzzled as to what they are looking at.
Then there is the yellow element of eggs and cheese that has always challenged me. How do you get eggs to look natural without being washed out or colorless? I think I failed miserably there.
Oh well, I think you guys get the point that these are an amazing way to start your day (or end it. Brinner anyone?). I hope you try one!
- 8 slices uncooked bacon
- 4 eggs
- 1 cup or 4 slices of gouda cheese (or cheese of choice)
- 4 medium to large tortillas
- salt & pepper to taste
- reserved bacon grease
- 3 tablespoons flour
- 2 - 2 1/2 cups whole milk
- salt & pepper to taste
- Cook bacon in a medium skillet until crispy. Turn off heat and place bacon on paper towel lined plates and reserve pan with grease.
- Now make the gravy. Sprinkle flour into the grease and stir until smooth. Slowly stir in milk until no lumps remain and place back over low heat. Stir constantly until thickened then add salt and pepper to taste, remove from heat, and set aside.
- Lightly oil or spray a small skillet and place over low heat. Beat eggs in a bowl and add salt and pepper to taste. Pour into pan and scramble until fully cooked. Remove from heat.
- Layer each tortilla with cheese, eggs, crumbled bacon, and drizzle gravy. Lightly grease another pan (if your eggs did not stick then the egg pan will do.) and place over medium heat. Lay 1 tortilla at a time flat in pan and allow cheese to melt. Then fold over and cook on each side until both are browned.
- Serve with extra gravy for dipping.