In a small mixing bowl, crack the large eggs and add a pinch of salt and pepper. Whisk until well combined and frothy.

Heat a non-stick frying pan over medium-low heat. Melt a tablespoon of butter or spray the pan with cooking spray. Pour in the beaten eggs and cook undisturbed for 2-3 minutes; gently stir until the edges set.

Sprinkle half of the cooked bacon and cheese over the eggs. Allow the cheese to melt slightly, then place a flour tortilla on top, pressing down gently.

Carefully flip the tortilla with the egg filling over and cook for 1 additional minute. Top the exposed side with remaining bacon and more cheese, then fold the quesadilla in half.

Cook the quesadilla for another 2-3 minutes on each side over medium heat until golden brown and cheese is melted.

Transfer the quesadilla to a cutting board and slice into wedges. Serve warm with salsa or sour cream.