Cook bacon slowly over medium-low heat until it’s just how you like it then transfer to a plate lined with a paper towel. Remove all but 2 Tbsp of bacon grease and return skillet to heat.

Add onion and bell pepper and cook 4–5 minutes until veggies are soft and onion is light golden brown. Transfer to a plate and set aside. Return skillet to heat then add 1 Tbsp unsalted butter and allow it to melt. Pour in beaten eggs, salt, pepper and the cooked onions and peppers.

Cook eggs over medium-low heat, stirring constantly until the eggs are just barely done. Transfer eggs to a plate and set aside. Wipe out skillet and return to heat.

Rub a small amount of butter or add a spritz of cooking spray to the pan and place a tortilla on top. Add fillings to ½ of the tortilla starting with ¼ cup cheese, ¼ of the egg mixture, 3–4 strips of bacon then another ¼ cup of cheese.

Fold the empty side of the tortilla over the top of the filling ingredients and press firmly with spatula. Continue cooking about 3 minutes, until the first side of tortilla is golden brown and crispy.

Flip the quesadilla carefully, and grill on the second side until cheese is melted and tortilla is golden and crispy. Repeat with remaining ingredients, cut into wedges and serve with plenty of fresh salsa and sour cream. Enjoy!