Optional: Salsa, sour cream, guacamole for serving.
Preheat a frying pan over medium heat and melt butter.
In a small bowl, beat the eggs until light and frothy. Season with salt and pepper. Add eggs to the prepared skillet and cook, stirring often, until fluffy and cooked through.
Remove eggs from skillet and set aside.
Wipe out the skillet, return to heat and lay a tortilla flat on the heated surface.
Spread cheese on one half and wait two minutes or until melted.
Add a few tablespoons of eggs over the melted cheese, top with bacon, and finish with a final layer of cheese on top.
Fold the tortilla in half and flip, cooking an additional three minutes or until both sides are golden brown.
Let quesadillas cool 5 minutes before cutting. Slice each quesadilla into 3 pieces. Serve with a side of salsa, sour cream and guacamole if desired.
Nutritional information is provided as a guide and is approximate. Actual nutritional value will vary depending on ingredients used.The cheese acts like glue for this recipe, so it is important to have it on the bottom and top.Storage: Leftover, cooked quesadillas can be stored in an airtight container in the fridge for up to 3 days.Freezing: Place the cooked and cooled quesadilla on a baking sheet in a single layer. Flash freeze until frozen - about 2 hours. Once frozen solid, transfer to a freezer bag and store in the freezer for up to 3 months.Reheat: To reheat frozen quesadillas, I recommend using the oven, air fryer, or a skillet for best results. For the oven, reheat at 350℉ until warmed through (about 20-30 minutes) and the cheese is melted again. For the air fryer, reheat at 325℉ for about 10-15 minutes. Or for the skillet, cook on low until warmed through, flipping once. If you’re reheating the quesadillas from the fridge or after thawing, you can follow the same steps but they will reheat twice as fast.