In a skillet over medium heat, add the 6 slices of bacon and cook until crispy, about 5-7 minutes.

In a mixing bowl, crack the 4 large eggs and add a pinch of salt and pepper. Whisk together until smooth.

Using the same skillet, melt 1 tablespoon of butter over medium-low heat. Pour in the egg mixture and scramble until just set.

Lay a flour tortilla flat, sprinkle with cheese, then add scrambled eggs and crumbled bacon.

Fold the tortilla over the filling and press gently to seal.

Toast each quesadilla in the skillet for 2-3 minutes on each side until golden brown and crispy.

Let the quesadillas rest for a few minutes on a cutting board before slicing into wedges.

Serve warm, garnishing with optional hot sauce, green onions, or cilantro.