Bacon 'n' Egg Quesadillas

• 8 medium flour tortillas
• 2 Hass avocadoes
• 1 tablespoon fresh lemon juice
• salt and pepper
• 12 lb bacon
• 8 large eggs
• 8 ounces monterey jack pepper cheese, shredded (about 2 cups)
• 1 (15 1/2 ounce) can black beans, rinsed

1. Place the tortillas in the oven in two stacks; heat to 200.
2. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
3. Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels.
4. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat.
5. Cut the bacon strips in half.
6. Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter.
7. Reserve the skillet.
8. Lay the tortillas on a work surface.
9. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
10. In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes.
11. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.

flour tortillas, avocadoes, lemon juice, salt, bacon, eggs, pepper cheese, black beans

Taken from www.food.com/recipe/bacon-n-egg-quesadillas-330324 (may not work)