Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes.

While it cooks, whisk eggs in a bowl, seasoning them with salt and pepper to taste.

Scramble the eggs in a separate non-stick pan for 3-4 minutes, until fluffy and fully cooked.

Lay one tortilla on a clean surface. On one half, sprinkle a layer of cheddar cheese, followed by the crispy bacon and scrambled eggs.

Top with a little more cheese to help it glue together when melted.

Carefully fold the tortilla over and place it in the same skillet you used for the bacon, adding a drizzle of oil or a pat of butter.

Cook for about 3-5 minutes on each side until golden brown and crispy, and the cheese has melted.

Slice the quesadilla diagonally into wedges and serve warm.

For an extra touch, consider serving it with a side of zesty salsa or creamy guacamole.