Begin by heating a large skillet over medium heat. Add the six slices of bacon and cook them for about 6–8 minutes until crispy. Transfer the bacon to a plate lined with paper towels to drain excess grease, then crumble it.

In a medium bowl, whisk together the four large eggs with a pinch of salt and pepper until smooth and slightly frothy.

Using the same skillet, melt one tablespoon of butter over medium heat. Once bubbly, pour in the whisked eggs and cook for about 3–4 minutes, stirring occasionally until just set but still soft.

Place one large flour tortilla flat on a clean surface. Sprinkle half of a cup of shredded cheddar cheese on one half, followed by one-fourth of the scrambled eggs and a generous sprinkle of crumbled bacon.

Carefully fold the tortilla over the fillings and press gently to secure everything inside.

Continue this process with the remaining tortillas, fillings, and cheese until all are assembled.

In a clean non-stick skillet, return it to medium heat. Cook each quesadilla for about 2–3 minutes on each side until golden brown and the cheese has melted.

Let the quesadillas cool slightly for about a minute, then slice each into wedges for easy sharing.

Garnish with your choice of hot sauce, chopped green onions, or fresh cilantro.

Serve warm and enjoy each bite.