Heat olive oil in a large skillet over medium heat. Add the sliced bacon, diced potatoes, and chopped onion. Cook until the potatoes are fork-tender and nicely browned, seasoning with salt and pepper to taste.

In a separate skillet, melt 1 tablespoon of butter over medium-low heat. Whisk the eggs with a pinch of salt and pepper, then scramble gently until thickened and fluffy.

Preheat your oven to 425°F (220°C) to get it ready for baking those delicious quesadillas.

On each tortilla, layer the potato hash, a generous sprinkle of cheese, and the scrambled eggs. Carefully fold each tortilla in half and press down gently.

Brush the tops of the quesadillas with the remaining melted butter. Place them on a baking sheet and bake for 8-10 minutes, turning them halfway through for an even golden-brown finish.

Once they’re crispy and golden, cut the quesadillas in half and serve warm with your favorite toppings.