Step 1

Add bacon to a large nonstick skillet. Turn heat on at medium-high and cook bacon for 4-5 minutes, flipping halfway through, until crispy. Transfer bacon to a plate lined with paper towels and let cool slightly. When cool enough to handle, crumble bacon into pieces and set aside. Save bacon grease for future use (or discard, if you prefer) and wipe the skillet clean.

Step 2

Add 1/2 tablespoon olive oil to the same large nonstick skillet over medium-high heat. Add onions and cook for 2 minutes. Add spinach and cook for 30 more seconds. Transfer to a bowl and set aside.

Step 3

Add remaining 1 tablespoon olive oil to the same large nonstick skillet over medium-high heat. Add eggs and let sit for 10-15 seconds. Gently stir eggs until just cooked through. Transfer to a bowl and set aside.

Step 4

Sprinkle half of the shredded cheese over half of each tortilla. Top with a layer of scrambled eggs, sautéed onions and spinach, bacon bits, a generous pinch of salt and pepper, and a final layer of the remaining shredded cheese.

Step 5

Fold the tortillas in half, then cook two at a time in the same large nonstick skillet over medium-high heat for about 1-2 minutes per side, until the cheese starts to melt and the tortilla is crispy. Transfer quesadillas to a cutting board and cut in half. Serve immediately with your favorite salsa and sour cream if desired.