Start by cooking the bacon. Place the bacon on an aluminum foil-lined baking sheet and bake for 12-15 minutes at 400 degrees, until it is as crispy as you like it.

While the bacon is cooking, prepare the scrambled eggs. Melt the butter in a skillet over low heat. Whisk the eggs together and pour into the skillet. Use a rubber spatula to stir almost constantly. The eggs will cook low and slow and will be super creamy. You can turn the heat up to medium-low if necessary. Add salt and pepper at the last minute. I recommend slightly undercooking the eggs since they will continue to cook once they are in the quesadilla.

Once your eggs and bacon are ready, it is time to prepare the quesadilla. Heat about ½ tablespoon of olive oil in a large skillet over medium heat. Add one tortilla, and then top the tortilla with ¼ cup of shredded cheddar cheese, the scrambled eggs, chopped tomato, and crumble the bacon over to top. Evenly distribute all of the ingredients, and then top with the remaining cheddar cheese and add the second tortilla on top. Let cook for about 3-4 minutes, until the tortilla has browned.

To flip the quesadilla, place a plate on top of the quesadilla and carefully pick up the skillet and flip the quesadilla onto the place. Add about ½ tablespoon of olive oil to the skillet and then slide the quesadilla into the skillet to toast the second side. Let cook for about 3-4 minutes, until browned and toasty.

Once the quesadilla has browned, slice it into triangles and serve with salsa, sour cream, and sliced avocado.