In a large skillet, heat over medium heat and add crispy bacon slices. Cook for about 6–8 minutes or until they reach a deep golden brown and are nice and crunchy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble it into smaller pieces and set aside.

In a medium bowl, whisk together large eggs with a pinch of salt and pepper until fully combined and frothy, about 1–2 minutes.

Using the same skillet with the leftover bacon fat, reduce the heat to low and melt a tablespoon of butter. Pour in the eggs and gently scramble with a spatula for about 2–3 minutes, until just set but still slightly moist. Mix in the crumbled bacon.

Lay one large flour tortilla flat on a clean surface. Evenly sprinkle a generous layer of shredded cheddar cheese over half of the tortilla, add a portion of the egg and bacon mixture on top, and fold the tortilla over to encase the filling.

Place the folded quesadilla back into the skillet over medium heat. Grill for about 2–3 minutes on each side, or until the tortilla turns golden brown and the cheese is melted.

After grilling, remove the quesadillas from the skillet and let them rest for a couple of minutes before cutting them into wedges. Serve with optional garnishes.