breakfast quesadillas... 25 minutes

the goods:

1 pound bacon
1 onion, diced
1 orange bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 tablespoon butter
8 large eggs
1/4 cup half-and-half
6 whole wheat tortillas
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
2 avocados, pitted, peeled, and sliced
salsa, for serving
sour cream, for serving

In a large skillet, fry the bacon over medium until crisp, drain on paper towels.
Pour the grease out of the skillet and return it to the stove over medium-high heat. Add the onion, bell pepper, and jalapeno and cook for several minutes until they start to soften and onions start to caramelize. Transfer them to a plate and reduce the skillet to medium-low. Add 1 tablespoon of butter to the pan. In a medium bowl, whisk together the eggs, half-and-ha;f, and season with salt and pepper. Pour the mixture into the pan. Cook eggs, stirring them often, until they're set. Transfer to a plate.

Build the quesadillas: Melt some butter in a clean skillet or griddle over medium heat. Lay a tortilla on the butter. Add a sprinkling of cheese, some bacon slices, eggs, avocado, another layer of cheese (don't skimp on the cheese, this is the glue that holds it all together), and a layer of the sauteed veggies. Top with a second tortilla, then flip to the other side once cheese is starting to melt and tortilla starts to brown.
Cut into wedges and serve with sour cream and salsa.

spinach and cheddar strata... 30 minutes

the goods:

1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread crumbs (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 and 1/4 cups grated white cheddar (3 ounces)



Preheat oven oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a coriander and drain, pressing with a rubber spatula to release as much liquid as possible.



Divide bread and spinach among four small, shallow, 8-ounce baking dishes (or an 8-inch square baking dish).



In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with remaining cheese.



Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes (35 minutes for 8-inch baking dish).

french toast blt... 30 minutes

the goods:

8 slices bacon
4 large eggs, lightly beaten
3/4 cup heavy cream
1/4 cup chopped fresh chives, plus more for serving
3 tablespoons unsalted butter
4 slices crusty bread, cut 1 inch thick
4 Boston lettuce leaves
4 slices tomato



Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes. Drain on paper towel.



Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 1 minute on each side.



In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.



Layer lettuce, tomato and bacon on each slice French toast and sprinkle with chives.