Prep your fillings. If using bacon or sausage, cook it first and crumble or chop. Quick-sauté any raw veggies in a little oil with a pinch of salt until just tender. Keep everything within arm’s reach.

Beat the eggs. Crack 2 eggs into a bowl, add a pinch of salt and pepper, and whisk with a fork. If you like extra-fluffy eggs, whisk in a tablespoon of milk or water.

Warm the pan. Heat a medium nonstick skillet over medium heat. Add a small pat of butter or a drizzle of oil and swirl to coat.

Scramble the eggs fast. Pour in the eggs and stir gently until just set—soft, a bit glossy, and not dry. This should take about 1–2 minutes. Transfer eggs to a plate.

Build the quesadilla. Wipe the pan if needed, then add a little more butter or oil. Place a tortilla in the skillet. Sprinkle a thin layer of cheese on half the tortilla, add the eggs and any fillings, then top with another light layer of cheese. Fold the tortilla over like a half-moon.

Crisp and melt. Cook for 1–2 minutes per side, pressing lightly with a spatula, until the tortilla is golden and the cheese melts. Adjust heat to medium-low if it browns too quickly.

Slice and serve. Transfer to a board and let it rest for 30 seconds so the cheese sets slightly. Slice into wedges. Serve with salsa, hot sauce, or a dollop of sour cream.

Shortcut version: Skip scrambling. Pour whisked eggs straight into a greased pan, place a tortilla over the top, and let the egg set and glue to the tortilla. Flip, add cheese and fillings, fold, and crisp both sides.