Sheet Pan Breakfast Quesadillas

* Heat a skillet over low medium heat.
* In a bowl, whisk the eggs. Add in cottage cheese, bell pepper, onion, bacon, spinach, & spices. Mix together well
* Add oil and the scrambled egg mixture to the skillet. Cook for 4-5 minutes until the eggs are scrambled.
* Preheat oven to 425 degrees. Spray a sheet pan with non stick spray.

* Line the sheet pan with the tortillas, overlapping them in the middle and allowing the outer 1/4 of each tortilla edge to hang over the sides of the pan. They should cover the bottom of the pan.

* Add the scrambled egg mixture to the tortillas
* Add the shredded cheese and add tortillas to the middle of the mix
* Then fold the overhanging portion of the tortillas over so that all of the filling is covered.

* Spray the top of the quesadilla with nonstick spray and sprinkle with salt.

* Add another sheet pan on top and bake for 20 minutes. Remove the top sheet pan and continue to bake for 5-7 minutes or until golden brown.

* Remove the quesadilla from the oven and allow to cool for 5 minutes before cutting and serving with salsa and guacamole . Store leftovers in the refrigerator for up to 4 days or the freezer for up to 3 months