In a medium bowl, crack your eggs and whisk them until well combined. Season with salt and pepper.

Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Once melted, add your beaten eggs.

Using a spatula, gently push the eggs from the edges to the center as they begin to set. You want them slightly underdone since they'll continue cooking in the quesadillas.

Remove the eggs from the pan and wipe it clean with a paper towel.

Place your tortillas on a clean surface and divide the scrambled eggs between them, placing them on one half of each tortilla.

Sprinkle cheese over the eggs, then fold the empty half of each tortilla over to create a half-moon shape.

Return the pan to medium heat and add the remaining butter. Cook quesadillas in batches, about 2 minutes per side, until golden brown and crispy.