Breakfast Quesadillas

Feel like heading a little south of the border for breakfast?  In honor of Cinco de Mayo last weekend, I made these simple quesadillas.  Gooey cheese, salty bacon and creamy scrambled eggs are the perfect filling for a crispy tortilla.  The filling possibilities are endless – try these next weekend and change up your morning routine.

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  • 4 8-inch Flour Tortillas
  • 4 Eggs
  • 1/4 Cup Milk
  • 8 Strips Crispy Bacon, Crumbled
  • 2 Cups Shredded Cheddar-Jack Cheese
  • 3 Green Onions, Chopped
  • Salsa, Hot Sauce and/or Sour Cream For Garnish


  • Place eggs and milk in a bowl and whisk until combined.
  • Scramble in a non-stick skillet over medium heat, stirring constantly.
  • Cook eggs until almost dry, remove from heat and set aside in a bowl.
  • Wipe skillet clean and spray liberally with non-stick cooking spray.
  • Place a single tortilla in the skillet over medium-low heat.  Sprinkle entire tortilla with 1/2 cup shredded cheese.
  • On 1/2 of the tortilla, spread out 1/4 of the scrambled eggs, 1/4 of the bacon and green onion to taste.
  • When cheese begins to melt, use a spatula to fold half of the tortilla over onto the side covered in the eggs/bacon.
  • When the bottom is golden brown, flip over entire tortilla to brown the other side.
  • Remove from heat, cut into thirds and serve with your favorite toppings/sides.

One of these is enough for one person so this recipe makes enough for four.  Like a little spice?  Try using chorizo, roasted poblanos and pepper jack cheese.  You can also use sausage and green peppers.  There’s really no limit, but keep the proportions right or it won’t close properly.  Do you have a brunch coming up?  Double this recipe and place wedges in a warming tray for a perfect buffet finger food.  Let me know what combinations you come up with – I’d love to hear your ideas!  Dig in!


The Best Egg Salad

There’s a kosher deli in Cincinnati that makes egg and tuna salad to die for.  And when I can’t get to Marx Bagels in Blue Ash, I gotta get my fix making the best I can at home.  Given the Easter holiday and a surplus of hard boiled eggs I had to perfect my own version at home.  Now, I’ll never replace the witty banter sitting at Marx’s counter, but I can definitely get on board with this egg salad recipe!




  • 1 Dozen Hard-Boiled Eggs
  • 3/4 Cup Mayonnaise
  • 2 Tbs. Dijon Mustard
  • 2 Tbs. Grated Carrot
  • 1 Tsp. Salt
  • 1/2 Tsp. Black Pepper
  • 1/2 Tsp. Celery Seed


  • Peel and rinse eggs and set on a towel to dry.
  • Coarsely chop eggs and place in a medium bowl.
  • Add carrot, mayonnaise and dijon mustard and stir together until well combined.
  • Season with salt, pepper and celery seed.  Stir until incorporated.
  • Serve immediately or store in an air-tight container refrigerated for up to 3 days.

If you like your egg salad a little wetter or drier, just adjust the mayonnaise to your taste. It’s tough to not love the simplicity of this recipe on its own or made into an amazing sandwich on toasted rye or a chewy bagel.  Make some for lunches this week or for your next picnic outing.  Dig in!

Breakfast Stromboli

I love breakfast for any meal any day of the week.  Who doesn’t like pancakes for dinner??  Things can get a little boring sometimes so I like to mix it up with this great recipe for my breakfast stromboli.  Gooey cheese, creamy eggs and salty ham all wrapped up in a pizza dough crust is perfect for breakfast on the go or a hearty dinner.




  • 1 Tube Prepared Pizza Dough
  • 4 Eggs
  • 1/2 Cup Diced Cooked Ham
  • 1/4 Cup Red Onion, Diced
  • 3/4 Cup Shredded Sharp Cheddar Cheese
  • 1 Tbs. Butter
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Poppy Seeds


  • Preheat oven to 400 degrees.
  • In a frying pan, melt butter over medium heat and add onions.  Cook 3-4 minutes until translucent.
  • Add diced ham and cook an additional 3-4 minutes until onions and ham are browned.
  • Beat eggs in a bowl and then pour over ham and onions.  Cook over medium heat stirring constantly.  When your scramble is cooked and dry, remove from pan to a dish and allow to cool for 10 minutes.
  • Remove pizza dough and spread out to cover a standard cookie sheet.
  • Place scrambled eggs, ham and onions lengthwise down the middle of the dough.  Leave 2 inches at each end to fold over.
  • Sprinkle cheese over mixture and then fold dough together.  Pinch to seal seam.
  • Fold ends of dough over to seal and then turn the entire stromboli over on cookie sheet so the seam side is down.
  • Cut 3-4 slits in the top to vent while cooking.  Brush or spray lightly with oil and then sprinkle with salt and poppy seeds.
  • Bake for 13-17 minutes until golden brown and dough is cooked through.  You need to bake a little longer than you think because the wet mixture inside will keep the dough from cooking quickly.
  • Remove from oven and allow to cool for 5 minutes before serving.


This recipe can be made as a whole stromboli or could be made into smaller individual servings for eating on the go.  Once you get the process down, you can change up the flavors to your liking.  Try using spicy sausage and cream cheese instead of ham and cheddar.  Shredded chicken and diced tomatoes, spinach and swiss cheese are a great combination as well.  I’m sure you’ll love it and so will your family.  Dig in!!