Stoked at Home

0 Preheat the oven to 425°
4 Scrambled the eggs with the cottage cheese, salt + pepper and cook over medium high heat until the eggs are firm and cooked all the way through.
5 Set the eggs aside and cook the bacon.
6 Pour the bacon grease out of the pan to sautee the peppers for about 2-3 minutes, just to soften them a bit.
12 In a small bowl, mix together the tomato, jalapeno, cilantro, onion + cilantro. Season with salt and stir.
1 Prepare a quarter sheet baking pan (13in x 10in) by generously spraying or rubbing olive oil around the sheet pan. 
13 Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds before hand to keep them from tearing while being folded.
2 Layer the torillas around the edges of the pan. The size of the pan depends on the number of tortillas you will need, but usually this will mean two for the length and one on each end of the pan. Cut one torilla in half to fill the hole in the middle. You will have to play around with this a little bit the first time you make it, just to make sure you will be able to fold it over without any gaps.
3 Spread a thin layer of cheese on the bottom. Layer with the scrambled eggs, bacon, salsa, peppers and the rest of the cheese.
7 Place the other half of the torilla in the middle (you may need a whole tortilla depending on the gap you have in the middle once the edges are folded over).
8 Fold over the edges of the tortillas, spray generously with olive oil and place the other pan on top.
9 Bake at 425° for exactly 20 minutes.
10 Pull the pan off of the top while the quesadillas are cooling down.
11 Cut into 4-6 servings and place into containers or wrap these up to be stored in the fridge or freezer.
14 To reheat- place in a paper towel and cook for 1:15 seconds in the microwave.