In a large skillet, over medium heat, cook the bacon strips for about 5–7 minutes until crispy. Transfer bacon to a paper towel-lined plate, drain grease, and crumble into pieces.

In the same skillet, reduce heat to low, add butter to melt. Whisk eggs with salt and pepper, then pour into the skillet, gently scrambling for about 3–4 minutes until fluffy.

Take a tortilla and lay it flat. Sprinkle with cheddar cheese, add scrambled eggs, and crumbled bacon. Fold tortilla in half and press gently.

In a clean non-stick skillet, add butter or oil. Place the quesadilla in the skillet and cook for 2–3 minutes until golden brown. Flip and cook the other side for another 2–3 minutes until cheese melts.

Remove quesadilla from the skillet and let it rest for a minute. Slice into wedges and add optional toppings.