Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.
Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.
Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
Top with some more shredded cheese and place another flour tortilla on top.
Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
Slice and serve warm with salsa, sour cream and guacamole.
Add Veggies: if you'd like to add veggies to the mix, saute them after cooking the bacon. Veggies ideas include chopped onion, bell pepper, mushrooms, spinach.Make ahead Instructions: Cook the bacon, tortillas (if using uncooked tortillas) and shred the cheese ahead of time.Freezing Instructions: Cook the breakfast quesadillas and allow them to cool. Lay them on a baking sheet loosely covered with plastic wrap. Flash freeze them by putting the baking sheet in the freezer for 1 hour. Then transfer the quesadillas to a freezer safe bag and store for 2-3 months in the freezer. Thaw overnight in the fridge, then reheat at 350ºF for a few minutes until warmed through and cheese is melted.