Brew the coffee then set in refrigerator to cool.

Cook the bacon in a skillet until crispy. Add in the onion and green peppers and saute until softened.

Pico de Gallo: In a bowl, mix together tomatoes, onion, cilantro, lime juice, salt, and pepper. Set aside.

Add the eggs into the skillet with the sautéed vegetables. Cook, stirring occasionally, until the eggs are scrambled and cooked through.

Lay out the tortillas. Divide the scrambled egg mixture evenly between them, spreading it over half of each tortilla.

Sprinkle the shredded cheddar cheese over the egg mixture.

Fold the other half of the tortilla over the filling, creating a half-moon shape.

Heat a clean skillet over medium heat and place the assembled quesadillas in the skillet.

Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.

Pour coffee over ice and prepare to your liking.

Cut each quesadilla into wedges and serve with pico de gallo and iced coffee.