Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pan.

Add the diced bell peppers and onions to the pan with the bacon fat. Sauté until softened, about 3-4 minutes.

While the veggies cook, whisk together the eggs and milk in a bowl. Season with salt and pepper.

Push the veggies to one side of the pan and add the butter to the empty side. Once melted, pour in the egg mixture.

Gently scramble the eggs until they're almost set but still slightly wet, about 2-3 minutes.

Mix the bacon and veggies into the eggs and remove from heat.

Warm the mini tortillas in the microwave for 20 seconds or in a dry skillet for a few seconds per side.

To assemble, place about 2 tablespoons of the egg mixture onto each tortilla, top with shredded cheese, and add any optional toppings you like.

Fold the tortillas in half and serve immediately!