Breakfast Quesadilla

Instructions

1. Prepare the eggs
   In a medium bowl, beat the eggs with salt and pepper. Melt the butter in a non-stick skillet over medium heat. Add the beaten eggs and scramble until just set but still slightly moist, about 2-3 minutes. Remove from heat and set aside.
2. Sauté the vegetables
   In the same skillet, add the diced bell peppers and red onion. Sauté for 2 minutes until slightly softened but still crisp. Remove from heat and set aside with the scrambled eggs.
3. Assemble the quesadillas
   Place a tortilla on a clean work surface. Sprinkle 1/4 cup of shredded cheese on half of the tortilla. Top with a quarter of the scrambled eggs, sautéed vegetables, and crumbled bacon. Add a few slices of avocado and a sprinkle of cilantro. Fold the empty half of the tortilla over the filled half to create a half-moon shape.
4. Cook the quesadillas
   Heat a large skillet or griddle over medium heat. Place the assembled quesadilla on the hot surface and cook for 2-3 minutes until golden brown on the bottom. Carefully flip and cook for another 2 minutes until the cheese is fully melted and the other side is golden brown.
5. Serve immediately
   Transfer the quesadilla to a cutting board and cut into wedges. Repeat with the remaining ingredients to make 4 quesadillas total. Serve hot with optional hot sauce on the side.