Breakfast Quesadilla with Sriracha Mayo Dip

Fry two pieces of turkey bacon until crispy, then chop into small pieces. Chop 1/4 Red Onion, 1/2 Tomato, and 1/2 Green Bell Pepper. Sauté the chopped vegetables in olive oil and season with salt and pepper. Season 3 large eggs with Tony Chachere’s seasoning and black pepper, then scramble them in a tablespoon of butter. Add 1-2 tbsp of olive oil to a skillet and place a large burrito size tortilla in it. Layer Mexican blend cheese, the scrambled eggs, chopped turkey bacon, sautéed veggies, and more Mexican cheese onto one half of the tortilla. Fold the tortilla in half to close the quesadilla and cook on both sides until golden brown and the cheese is melted. For the dip, mix around 2-3 tbsp of Mayo with 1-2 tsp of sriracha sauce, adjusting to your liking and taste.