Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove to a paper towel-lined plate and once cool, chop into bite-sized pieces.

Pour off most of the bacon grease, leaving about 1 tablespoon in the pan. Add the diced onion, bell pepper, and jalapeño (if using) to the skillet and sauté until softened, about 4-5 minutes.

Add the minced garlic and cook for another 30 seconds until fragrant.

In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Add the butter to the vegetable mixture and once melted, pour in the egg mixture. Cook, stirring occasionally, until the eggs are scrambled but still slightly wet, about 3-4 minutes.

Stir in the chopped bacon and shredded cheese. Remove from heat once the cheese begins to melt.

Warm the tortillas in a dry skillet or in the microwave for about 15-20 seconds.

Spoon the egg mixture onto each tortilla, top with avocado slices, fresh cilantro, and a squeeze of lime. Add hot sauce if desired.

Fold the tortillas and serve immediately!