Cook the bacon in a large skillet over medium-high heat until browned on both sides and crispy, about 5-7 minutes; place on paper towels to drain the chop into bits. Wipe the skillet clean with a paper towel and return to the stove.
Make the eggs by heating 1 tablespoon of butter in a large skillet over medium heat. Whisk the eggs together very well then season with sea salt, and freshly cracked pepper, to taste.
Pour the egg mixture into the large skillet. Constantly fold the egg mixture from the bottom of the pan to the top with a rubber spatula. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.
Remove the eggs from the skillet into a bowl and set aside until needed. Wipe the large skillet clean with a paper towel then return to the stove over medium heat.
Make the quesadilla by adding the remaining butter to the skillet and once melted, place a tortilla in the skillet.
Top the tortilla with half of the cheese, scrambled eggs, and bacon crumbles then add the remaining shredded cheese and green onions.
Top with the other tortilla and cook until golden brown, about 3-4 minutes. Using a large spatula, carefully flip the quesadilla over and cook the other side until golden brown, about 2-3 minutes.
Slice into quarters and serve the quesadillas immediately with salsa, guacamole, sour cream, and hot sauce on the side. Enjoy.