Breakfast Quesadillas

0 Bake the [wprm-ingredient text="4 slices bacon" uid="1"] OR dice into bite-sized pieces and fry in a skillet until crisp in a skillet over medium heat. To bake bacon: Preheat the oven to 425°F. Line a small rimmed sheet pan with two layers of parchment paper and place the slices of bacon directly on the parchment. Place the sheet pan into the oven as it preheats, and bake for 10 to 20 minutes, flipping halfway, or until each slice of bacon is crisp. Remove from the oven and let cool. This method takes significantly longer but yields a  cleaner stovetop.
1 Dice the onion and the sweet peppers. Add [wprm-ingredient text="1 tablespoon olive oil" uid="2"] to a large non-stick pan and add [wprm-ingredient text="1 cup diced yellow onions" uid="3"] and [wprm-ingredient text="½ cup diced sweet peppers" uid="4"]. Sauté them until soft, about five to six minutes.
5 Break [wprm-ingredient text="4 eggs" uid="6"] into a bowl. Add [wprm-ingredient text="2 tablespoons milk" uid="7"] and [wprm-ingredient text="1 ½ teaspoons Creole seasoning" uid="8"]. Whisk vigorously to combine. 
2 Melt [wprm-ingredient text="1 ½ teaspoons unsalted butter" uid="5"] in the same pan and scramble the eggs gently over medium-low heat with the veggies.
3 Preheat a large griddle or a griddle pan over medium heat to make the quesadillas. Set [wprm-ingredient text="1 large tortilla" uid="11"] down onto the pan and fill half of it with [wprm-ingredient text="¼ cup shredded cheese" uid="12"]. Add [wprm-ingredient text="1 slice bacon" uid="13"], chopped or crumbled, directly on top of the cheese then add [wprm-ingredient text="¼ scrambled eggs/veggie mixture" uid="14"] directly on top of that. Fold it in half to cover the toppings and fillings and then flip to where everything can melt together.
4 Serve warm with your favorite dippers and enjoy.