For as much as I love making and creating new recipes, I must admit that, just like most moms out there, there are nights when it’s a real struggle to think of something to make for dinner.

Whenever I’m feeling this way, I usually turn to breakfast for dinner–Brinner! I can count on having all of the ingredients I need to whip up something really easy that my family will love, like these simple Egg and Sausage Breakfast Taquitos, or my favorite 5-minute Blender Whole Wheat Pancakes. (Both recipes are freezer friendly, by the way. So, if you don’t have any time at all you can pull some from the freezer and heat them up for dinner!)

6 slices bacon
6 large eggs
salt and freshly ground black pepper , to taste
8 ounces cheddar cheese , grated or sliced thin
8 large flour tortillas
For serving:
salsa, sour cream and guacamole

Heat a large skillet over medium heat.
Add the bacon slices and cook, turning once, until crisp and brown (or to your preference).
Remove to a paper towel-lined plate. Once cooled, chop into pieces.
Wipe out a little of the bacon grease from the pan.
Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
Pour eggs into skillet, season with salt and pepper and scramble until cooked. Remove to a plate.
Cover one flour tortilla with a thin layer of shredded cheese.
Top with some of the scrambled eggs and some chopped bacon.
Top with some more shredded cheese and place another flour tortilla on top.
Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
Slice and serve warm with salsa, sour cream and guacamole, if desired.


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