Dice your bell pepper and onion into small pieces.

Place a skillet over medium heat. Add about a tablespoon of butter or oil. Add diced bell pepper and onion. Cook for about 3-4 minutes, until they start to soften. Then, crack your eggs directly into the skillet with the veggies. Season with salt and pepper. Scramble the eggs until cooked through but still a little moist. If using cooked sausage or bacon, add it in the last minute to heat through.

Take one tortilla and lay it flat. Sprinkle half of one side with shredded cheese. On top of the cheese, spoon about a quarter of the egg and veggie mixture. Fold the empty half of the tortilla over the filling.

Wipe out the skillet and place it back over medium heat. Add the remaining tablespoon of butter or oil. Place one or two quesadillas in the hot skillet. Cook for about 2-3 minutes per side, or until golden brown and crispy, and the cheese is melted. Repeat with remaining quesadillas.

Carefully remove the cooked Breakfast Quesadillas from the skillet. Let them cool for a minute or two, then cut each quesadilla in half or into wedges. Serve immediately with salsa or dipping sauce.