Heat a large skillet over medium high heat. Add the bacon and cook until crispy. Remove from the pan to a plate lined with paper towels to soak up the excess grease.

Remove some of the grease from the pan (but not all).

Crack the eggs into a mixing bowl. Add a small amount of water, salt and pepper. Whisk until combined.

Add the eggs to the skillet. Cook over medium high heat, scrambling the eggs until they are cooked to the doneness that you prefer. Remove from heat.

Chop the cooked bacon and stir it into the scrambled eggs.

Cover half of each of the flour tortillas with a thin layer of shredded cheese.

Top evenly with the eggs and bacon mixture. Then top with another layer of shredded cheese.

Fold each of the tortillas in half to form a half moon shape.

Heat a different large skillet or griddle over medium high heat.

Carefully place the quesadillas onto the pan or griddle and cook 2-3 minutes until the cheese begins to melt and the tortilla is golden brown.

Flip each of the quesadillas and cook the other side for 1-2 more minutes until browned.

Remove from the pan. Let rest for 5-10 minutes. Slice into 4 pieces and then it’s ready to serve with salsa and enjoy!