1. In a large skillet set over medium heat, cook the bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and pour off the excess grease into a heatproof bowl. Wipe out the skillet.

2. In a large bowl, whisk the eggs, 1/2 cup pico de gallo, salt and pepper together until smooth.

3. Return the skillet to the stove over medium-high heat. Add oil, butter or reserved bacon drippings. When the butter begins to bubble, pour the egg mixture into the skillet. Gently push the eggs around the skillet with a spatula until they are almost set, but still a little wet. Note: They will come together quickly in an already-hot pan set over medium-high heat, so move quickly. Turn off the heat and transfer the eggs to a plate.

4. While the eggs are cooking, crumble the bacon into smaller pieces, if desired.

5. If you plan to serve these quesadillas all at one time, then you will need to keep them warm as you cook them. Heat the oven to 200°F.

6. To assemble the quesadillas, set a large skillet over medium-low heat. Spray the skillet with cooking spray or add a little olive oil or butter. Put a tortilla in the skillet and add 2 tablespoons cheddar cheese, a layer of the cooked eggs, a layer of crumbled bacon and finish with a layer of 2 tablespoons pepper jack or Monterey cheese. Top with a second tortilla. Cook for 3-4 minutes on each side, flipping carefully, until the cheese is melted and the filling is warmed through. Repeat with the remaining tortillas and ingredients.

7. Place finished quesadillas on a baking sheet and place them in the oven to keep them warm.

8. Slice the quesadillas into wedges and serve with avocado, sour cream and pico de gallo or salsa.

Freezer instructions

If freezing, arrange prepared quesadillas on a parchment lined baking sheet in a single layer. Place them in the freezer for an hour until mostly frozen. Add them to a zip top freezer bag and seal, removing as much air as possible. When ready to eat, remove them from the freezer and microwave them for 2 minutes. Alternatively you can microwave them for 45 seconds and then add them to a lightly oiled skillet set over low heat, flipping often, until warmed through and crispy on the edges.