Preheat oven to 425F. Once preheated, bake the hash brown patties for 20-25 minutes, flipping over halfway through. Remove from oven and set aside.

Whisk eggs together with salt and pepper.

Cook the onions in a pan with 1 tbsp of butter or oil over medium heat for 3-5 minutes.

Add another tbsp of butter or oil to the pan, then pour in the seasoned beaten eggs. Lower the heat to medium-low, cover the pan, and cook the eggs until just barely set, about 1-2 minutes.

Place the tortilla on top of the eggs, cover the pan again, and cook for another 5 minutes until the egg is fully cooked.

Carefully flip the tortilla and egg over so that the tortilla is facedown in the pan and the egg is facing up.

Cover the eggs with ½ cup of cheese and all the chopped bacon.

Place the 2 hash browns on top of the cheese and bacon on one half of the quesadilla. Top the hashbrowns with the remaining cheese, cover the pan with the lid, and cook until the cheese begins to melt, about 2-3 minutes.

Remove the lid and fold the half of the quesadilla without the hash browns over the half with the hash browns.