Step 1: Cook the turkey bacon
Start by cooking the turkey bacon in a skillet over medium heat until crispy. This usually takes about 5 to 7 minutes. Remove it from the skillet and let it drain on a paper towel-lined plate. Once cool enough to handle, chop or crumble the bacon into bite-sized pieces.

Step 2: Scramble the eggs
Crack the eggs into a bowl, add the milk or cream, and season with salt and pepper. Whisk until smooth. In the same skillet (wipe it clean if needed), add a tablespoon of butter or oil and pour in the eggs. Cook over low to medium heat, stirring gently until the eggs are just set and still soft. Remove from heat—they’ll continue to cook slightly in the quesadilla.

Step 3: Assemble the quesadillas
Lay out your tortillas on a flat surface. On one half of each tortilla, layer a quarter of the scrambled eggs, turkey bacon, and shredded cheese. If you’re adding extras like spinach or sautéed veggies, this is the time. Fold each tortilla over to create a half-moon shape.

Step 4: Cook the quesadillas
Wipe the skillet clean and return to medium heat. Place one or two quesadillas in the pan and cook for 2 to 3 minutes per side, or until the outside is golden brown and crispy and the cheese inside is melted. Repeat with the remaining quesadillas.

Step 5: Slice and serve
Remove from heat and let them rest for a minute before slicing into wedges. Serve with salsa, sour cream, hot sauce, or avocado slices for the full breakfast quesadilla experience.