In a skillet over medium heat, add bacon strips and cook until they're crispy, about 6-8 minutes. Remove and crumble the bacon into bite-sized pieces.

In a medium bowl, crack the large eggs and add salt and pepper. Whisk until the mixture is smooth and well combined.

Melt a tablespoon of butter in the same skillet over medium heat. Pour in the eggs and scramble gently until just set, about 3-4 minutes.

Lay a flour tortilla on a clean surface. Sprinkle one-fourth of the shredded cheddar cheese on one half, followed by a quarter of the scrambled eggs and crumbled bacon.

Carefully fold the tortilla over to cover the fillings. Press down gently to seal it.

Continue this process with the remaining tortillas and fillings.

Heat a non-stick skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side until golden brown and cheese has melted.

Remove from the skillet and let them cool slightly. Slice into wedges and serve warm.