In a large skillet, heat over medium heat and lay the bacon strips flat. Cook for about 5–7 minutes, flipping occasionally, until the bacon is crispy and golden brown. Transfer the cooked bacon to a paper towel-lined plate to absorb excess grease, then crumble it into smaller pieces for your Bacon Egg Cheese Breakfast Quesadillas.

In a mixing bowl, crack open the eggs and add a pinch of salt and pepper. Whisk the mixture until it's smooth and well combined, about 30 seconds.

Using the same skillet over medium heat, add a tablespoon of butter and let it melt completely. Pour in the whisked eggs, cooking for 3–4 minutes, stirring occasionally, until set but still slightly moist.

Take one flour tortilla and lay it flat. Sprinkle one-fourth of the shredded cheese on one half, followed by one-fourth of the scrambled eggs and a quarter of the crumbled bacon. Fold the tortilla over to enclose the filling.

Heat the skillet again and add a small pat of butter. Once melted, place the assembled quesadilla in the skillet. Cook for 2–3 minutes on one side until golden brown, then flip and cook for an additional 2–3 minutes until the cheese has melted.

Once crispy and the cheese is gooey, remove the quesadilla from the skillet, let cool for a minute, and slice into wedges for serving. Garnish with optional toppings.