Chop your vegetables and cook your breakfast meat (if not already cooked).

Shred the cheese and set everything within reach for easy assembly.

In a bowl, whisk the eggs, milk, salt, and pepper until smooth.

Heat 1 tablespoon of butter in a pan over medium heat.

Pour in the eggs and let them sit for about 30 seconds before gently stirring.

Cook, stirring occasionally, until just set but still soft (they’ll cook a bit more in the quesadilla). Remove from heat.

Lay a tortilla flat and sprinkle half of the cheese over one side.

Add the scrambled eggs, breakfast meat, and veggies on top.

Sprinkle the remaining cheese to help everything stick together.

Fold the tortilla in half, pressing lightly.

Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.

Place the quesadilla in the pan and cook for 2-3 minutes until golden and crispy.

Carefully flip and cook for another 2-3 minutes until the cheese is melted.

Remove from the pan and let it sit for 1 minute before slicing.

Cut into triangles and serve warm with salsa, sour cream, or avocado.

Dig in and enjoy the perfect crispy, cheesy breakfast!