Ingredients

• 8 slices bacon
• Paper towels
• Butter-flavored cooking spray
• ½ cup prediced red onions
• 1 ½ cups egg substitute
• 1 ½ cups shredded cheddar and Monterey Jack cheese
• 1 teaspoon poultry (or garlic) seasoning
• 4 (10-inch) flour tortillas

Steps

1. Place separated bacon slices between double layers of paper towels on microwave-safe plate. Microwave on HIGH for 8–10 minutes until crisp.
2. Preheat large sauté pan on medium-high 2–3 minutes. Remove pan from heat, coat with spray, and return to heat. Add onions; cook 3–4 minutes until onions begin to brown. Stir in eggs, ½ cup cheese, and seasoning; cook 1–2 minutes, stirring continuously, until eggs are cooked.
3. Lay tortillas out on work surface. Divide egg mixture between tortillas, spreading over one half of each tortilla, leaving a ½-inch boarder. Top each with ¼ cup cheese and 2 bacon slices; fold tortillas in half over filling.
4. Coat same pan with spray, then return to medium-high heat. Place two quesadillas in pan, then lightly coat top of quesadillas with spray. Cook 2–3 minutes on each side until golden brown; repeat with remaining two quesadillas. Serve.

Ingredients

• ½ cup thick and chunky salsa
• ¼ cup light sour cream
• ¼ cup shredded cheddar and Monterey Jack cheese

Steps

1. Combine all ingredients in small bowl. Chill until ready to serve.
2. Serve with quesadillas, tortilla chips, or enchiladas.

Ingredients

• 3 tablespoons butter
• 5 cups frozen O’Brien potatoes
• 2 teaspoons poultry (or garlic) seasoning

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place butter in pan; add potatoes and seasoning. Cook 18–20 minutes, stirring occasionally, to allow potatoes to brown. Serve.