breakfast quesadillas... 25 minutes

the goods:

1 pound bacon
1 onion, diced
1 orange bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 tablespoon butter
8 large eggs
1/4 cup half-and-half
6 whole wheat tortillas
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
2 avocados, pitted, peeled, and sliced
salsa, for serving
sour cream, for serving

In a large skillet, fry the bacon over medium until crisp, drain on paper towels.
Pour the grease out of the skillet and return it to the stove over medium-high heat. Add the onion, bell pepper, and jalapeno and cook for several minutes until they start to soften and onions start to caramelize. Transfer them to a plate and reduce the skillet to medium-low. Add 1 tablespoon of butter to the pan. In a medium bowl, whisk together the eggs, half-and-ha;f, and season with salt and pepper. Pour the mixture into the pan. Cook eggs, stirring them often, until they're set. Transfer to a plate.

Build the quesadillas: Melt some butter in a clean skillet or griddle over medium heat. Lay a tortilla on the butter. Add a sprinkling of cheese, some bacon slices, eggs, avocado, another layer of cheese (don't skimp on the cheese, this is the glue that holds it all together), and a layer of the sauteed veggies. Top with a second tortilla, then flip to the other side once cheese is starting to melt and tortilla starts to brown.
Cut into wedges and serve with sour cream and salsa.