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To cook the assembled quesadillas, place another large skillet on the stove. Heat it over medium-low, and add a pat of butter to lightly grease the surface. You can cook the breakfast quesadillas on a griddle if you prefer. You’ll need 8 tortillas to make 4 breakfast quesadillas. Place a tortilla in the heated, greased skillet, and sprinkle a layer of freshly grated cheddar and monterey jack cheese over it. Add a layer each of veggies, bacon, eggs, and another sprinkle of cheese before topping it with a second tortilla.  You can use any type of tortilla that you like for the quesadillas, including flour, corn, or whole wheat. 1 ½ cups (150 g) of freshly grated cheddar and monterey jack cheese should be enough for all 4 quesadillas. If you like, you can add a layer of avocado slices to the quesadillas after the eggs. When the quesadilla is fully assembled, allow it to cook 30 seconds to a minute on the first side. Use a wide spatula to lift an edge and check to see if the tortilla is crisp and lightly browned to determine when it’s finished cooking. Once the first side of the quesadilla is finished cooking, use the wide spatula to carefully turn it over to the other side. Let it cook for another 30 to 45 seconds, or until it’s crisp and golden brown as well.  If the quesadilla isn’t cooking very quickly, you can turn the heat up to medium. When the quesadilla is finished cooking, the cheese should be fully melted and the filling should be hot. When the quesadilla is finished cooking, remove it from the skillet to a plate. Repeat the same assembling and cooking process with the remaining tortillas and fillings until you’ve made four quesadillas. Once all of the quesadillas are finished cooking, add a dollop of sour cream and pico de gallo to the top of each. Serve them on their own or with a side of breakfast potatoes.  You can also use salsa or guacamole to top the quesadillas. You can freeze the quesadillas if you like. Assemble and cook them as you normally would, but allow them to cool completely before transferring them to plastic freezer bags. Freeze for up to a month, reheating them in the microwave or a skillet when you plan to eat them.
Grease a skillet. Place a tortilla in the pan and layer the cheese, veggies, eggs, and another tortilla on it. Cook the quesadilla for several minutes on the first side. Flip the quesadilla and cook until it’s golden brown on the second side. Repeat the process with the remaining tortillas. Top the quesadillas with sour cream and pico de gallo and serve.