Chop the bacon into bite-sized pieces.

Heat a medium non-stick skillet over medium heat and cook the bacon slices until crisp, about 5-7 minutes. Transfer to a paper towel to cool.

In a small bowl, whisk the eggs with salt and black pepper until uniformly pale yellow.

Melt the butter in the skillet, then pour in the seasoned eggs. Allow to cook undisturbed for about 1 minute.

Sprinkle half of the shredded cheese over the eggs, place the tortilla on top and press gently. Cook for another minute.

Carefully flip the quesadilla so that the eggs are on top.

Sprinkle the remaining cheese and cooked bacon on the eggs, fold the tortilla in half, and cook until golden brown, about 2-3 minutes per side.

Transfer the quesadilla to a cutting board, slice into triangles, and serve immediately.