Melt the butter in a sauté pan set over medium heat.
1 tablespoon unsalted butter
Whisk together the eggs, milk, and salt.
2 large eggs, 1 teaspoon milk, ⅛ teaspoon kosher salt
Add the egg mixture to your pan and, using a rubber spatula, move the eggs around to prevent them from burning. Cook until the eggs are cooked through and fluffy. Transfer the eggs to a plate.
Place one tortilla into a large sauté pan set over medium heat.
1 10-inch flour tortilla
Sprinkle half the cheese down onto half the tortilla. Place the eggs over the cheese. Sprinkle the bacon and remaining cheese over the eggs.
½ cup freshly shredded cheddar cheese, 2 strips cooked bacon
Fold the tortilla in half to cover the eggs. Cook until the bottom has just started to brown.
Flip the quesadilla over and cook until that side has browned.
Cut the quesadilla into quarters and serve with some salsa or sour cream.
Notes
For a slightly healthier quesadilla, use egg whites only.
Feel free to swap the bacon for diced cooked sausage or ham.
You can add diced vegetables, like onions or peppers.
Feel free to switch up the cheese for Colby or Monterey jack.
To make this dairy free, swap the butter for oil, the milk for water or dairy-free milk, and the cheese for vegan cheese!
For gluten-free quesadillas, use gluten-free tortillas.
Cook the eggs in plenty of butter or oil to prevent sticking.
Take care not to overcook the eggs, as they will continue to cook once added to the tortilla.
Lightly butter or oil the pan before adding the tortilla to help it brown more.
If serving a crowd, keep finished quesadillas warm on a baking sheet in a 200°F oven.
Storage: Store breakfast quesadillas in an airtight container in the refrigerator for up to 1 day or in the freezer for up to 1 month.