Crack the eggs into a medium mixing bowl. Add the milk, salt, black pepper, and garlic powder. Whisk until the yolks and whites are fully combined and the mixture looks slightly frothy.

Heat the olive oil in a nonstick skillet over medium heat. Add the diced red bell pepper and onion. Cook for 2–3 minutes, stirring occasionally, until slightly softened.

Reduce the heat to medium-low and add the butter to the skillet with the vegetables. Pour in the egg mixture and gently stir with a silicone spatula. Cook for 2–3 minutes until the eggs are softly set but still moist. Remove from the heat.

Lay the flour tortillas flat on a clean surface. Sprinkle shredded cheddar cheese over one half of each tortilla. Divide the scrambled eggs and cooked vegetables evenly among the tortillas. Add the crumbled bacon and chopped cilantro, then sprinkle a little more cheese over the filling. Fold each tortilla in half.

Heat a clean nonstick skillet over medium heat. Place one folded quesadilla in the pan and cook for 2–3 minutes on each side, gently pressing with a spatula, until the tortilla is golden and crisp and the cheese has melted. Repeat with the remaining quesadillas.

Transfer the cooked quesadillas to a cutting board and let them rest for about 1 minute. Cut each into two or three wedges using a sharp knife or pizza cutter. Serve warm with your favorite breakfast toppings.