Heat a non-stick skillet over medium heat.

Add the sausage and break up with a spatula. Cook until browned and transfer to a platter with a slotted spoon.

Pour off any accumulated fat and return the pan to the heat. Add the bacon and cook until crisp. Transfer to a platter and keep warm.

Pour off the bacon fat and return to the heat.

Add the bell pepper and onion. Cook until just beginning to soften, approximately 2 minutes.

Stir in the jalapeno and cook for 1 minute longer. Stir in the lime juice.

Transfer the vegetables to a plate and keep warm.

Season the eggs with salt and pepper. Pour the eggs into the skillet and scramble with a fork cooking until fluffy and soft.

Transfer the eggs to a plate and keep warm.

Add 1/4 tablespoon oil to the pan. Place one tortilla in the pan and sprinkle with 1/4 cup cheese. Top the cheese on one half of the tortilla with 2 tablespoons eggs then sprinkle with sausage or bacon and a sprinkle of the onion mixture.

Fold the opposite half of the tortilla over the filling and cook until golden.

Flip the quesadilla over and cook the opposite side until golden.

Repeat with the remaining ingredients.

Cut the quesadilla into thirds and serve hot with cilantro, avocado, cheese, salsa and sour cream.