In a medium bowl, crack the large eggs and season them with a pinch of salt and pepper. Beat until smooth and sunny yellow.

Heat a non-stick frying pan over medium-low heat and add a pat of butter. Once melted, pour in the whisked egg mixture. Cook for 2-3 minutes until the edges are set.

Sprinkle half of the cooked bacon and half of the shredded cheddar cheese over the eggs while they’re still soft.

Place a flour tortilla over the cheese and bacon, gently pressing down. Flip everything so the tortilla is on the bottom.

Add the remaining bacon and cheese on top, fold the quesadilla in half, and cook for another 2-3 minutes on each side.

Remove from the pan, let cool, and slice into wedges. Serve with salsa, sour cream, or guacamole.