Ingredients:

  • 6 slices thick-cut bacon, diced small
  • 6 large eggs
  • 2 Tbsp whole milk or half-and-half
  • Salt and black pepper, to taste
  • 1 cup shredded sharp cheddar cheese (or Monterey Jack blend)
  • 4 large flour tortillas (10-inch burrito size)
  • 2 tsp unsalted butter or oil spray, for griddling

Instructions:

  1. Cook the Bacon: Sauté diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, reserving about 1 tablespoon of rendered fat in the pan. Set bacon aside on a paper towel-lined plate.
  2. Scramble the Eggs: Whisk the eggs, milk, salt, and pepper vigorously. Pour the mixture into the skillet with the reserved bacon fat. Cook slowly, gently folding the eggs until they are just set but still slightly moist (do not overcook!).
  3. Combine Filling: Remove eggs from the heat. Fold in the cooked, crispy bacon pieces and half of the shredded cheese. Keep the filling warm.
  4. Assemble the Quesadillas: Place one tortilla on a clean surface. Sprinkle a quarter of the remaining cheese evenly over half of the tortilla surface. Spoon a quarter of the egg/bacon filling onto the cheesy side. Top with a final sprinkle of the remaining cheese.
  5. Fold and Press: Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down.
  6. Griddle and Melt: Heat a clean griddle or skillet over medium heat. Melt ½ teaspoon of butter (or lightly spray with oil). Place one assembled quesadilla onto the hot surface. Cook for 2–3 minutes per side until the tortilla is golden brown and crisp, and the cheese inside is fully melted.
  7. Serve: Repeat with remaining quesadillas. Slice each quesadilla into 2 or 3 wedges and serve immediately with desired toppings like salsa or sour cream.