Speedy Mexican Breakfast Quesadillas

In a medium bowl, whisk 4 large eggs with a pinch of salt and pepper until well combined.

Heat 1 tablespoon olive oil or butter in a large non-stick skillet over medium heat. Pour in the whisked eggs and scramble them until just set but still moist, about 2-3 minutes. Remove eggs from the skillet and set aside.

Wipe the skillet clean if necessary. Place one medium flour tortilla in the skillet over medium-low heat. Sprinkle 1/4 cup shredded Mexican cheese blend over half of the tortilla.

Spoon one-quarter of the scrambled eggs over the cheese. Top the eggs with 1 tablespoon of salsa and another 1/4 cup of shredded Mexican cheese blend.

Once the cheese on the bottom half starts to melt and the tortilla is slightly warmed, fold the empty half of the tortilla over the filling to create a crescent shape.

Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is fully melted and gooey.

Remove the quesadilla from the skillet and repeat with the remaining tortillas and filling.

Slice each quesadilla in half and serve immediately with extra salsa and sliced avocado, if desired.