Begin by making the avocado salad. Add all of the ingredients to a medium-sized bowl and stir gently. Set aside.
Add the diced bacon to a large skillet over medium-high heat. Cook the bacon, stirring occasionally until it’s crispy, about 6-8 minutes. Remove the crispy bacon to a plate lined with paper towels.
In a large bowl, whisk together the large eggs, salt, pepper, and crushed red pepper flakes. Add the butter to a skillet over medium heat and melt. Swirl the butter around the skillet and then add the eggs. Scramble the eggs until they are cooked, but still soft. Remove the eggs to a bowl.
Wipe out the skillet. Butter one side of 2 burrito tortillas. Heat the skillet over medium heat and add one of the tortillas to the skillet (butter-side down). Sprinkle 1/2 cup of cheddar over the tortilla.
Top the cheese with HALF of the scrambled eggs and HALF of the crispy bacon pieces. TheN top with another 1/2 cup of cheddar and the second buttered tortilla (butter-side up).
Cook the quesadilla for 2-3 minutes to let the bottom cheese layer melt and the tortilla brown. Carefully flip and cook the other side for another 2-3 minutes. Remove to a cutting board and cook the second quesadilla using the steps above.
Cut the quesadillas into 6 triangles each and add 3 triangles to each plate. Serve with the avocado salad. Enjoy!