1. Heat coconut oil in a large non-stick skillet or frying pan over medium-high heat. Add eggs and cook until eggs are almost set. When eggs are almost done, mix in the salsa and cheese.
2. Fold eggs, salsa and cheese until cheese has melted and eggs are cooked. Remove egg filling from heat.
3. If you’re making the breakfast quesadillas to eat right away (they make an amazing brekkie or dinner), once the eggs are cooked you can start scooping the filling onto tortillas, folding and eating.

Assembling quesadillas

1. If you’re going to freeze the breakfast quesadillas and not serve them right away, lay out six 12″ pieces of foil (one for each quesadilla). Place one tortilla on each piece of foil.
2. Spoon the filling onto the bottom 1/2 of each tortilla. Fold in half.
3. Let the quesadilla cool completely before wrapping each one up in foil and placing them in a labeled Ziploc freezer bag.
4. These can be eaten at room temperature or heated.