Set a large skillet over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until crispy. Remove from the pan to a paper towel-lined plate to drain.
Add the bell pepper, onion, and jalapeño to the pan. Sprinkle with kosher salt and pepper. Cook, stirring occasionally, until veggies begin to soften and become tender, about 5 minutes.
Meanwhile, whisk the eggs with more salt and pepper to taste, and add a few dashes of hot sauce, if desired. You can also add a splash of water or milk to the scrambled eggs, if you’d like.
Pour the eggs into the skillet and cook, scraping the pan with a rubber spatula to prevent sticking, until the eggs are cooked to your desired doneness.
Divided scrambled eggs among two tortillas, spreading the filling out to the edges, sprinkle with reserved bacon pieces, and top with shredded cheese. Place another tortilla on top.
Working with one at a time, cook the quesadillas in the same skillet until golden brown on each side, about 2-3 minutes.
Cut quesadillas into 4 equal pieces and serve with sour cream, salsa, and more hot sauce, if desired.