Prepare ingredients per the instructions above.

In a mixing bowl, combine diced tomatoes, onions, cilantro, jalapeño, lime juice, and salt. Mix well and set aside.

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

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.

In a salad bowl, toss together arugula, oil and squeeze of lemon to taste. Season with salt and pepper.

In a glass, combine cooled brewed coffee, your choice of milk or creamer, honey, and a pinch of sea salt.

Stir well until the honey is fully dissolved. Pour over ice. Top with pinch of sea salt.

Cut each quesadilla into wedges and serve with pico de gallo, arugula salad, and latte.