Cook the bacon: Lay the bacon in a cold skillet and set over medium heat. Cook until crisp, turning as needed, about 8–10 minutes. Transfer to a paper towel–lined plate. Crumble or chop once cooled slightly.

Warm the tortillas: While the bacon cooks, warm tortillas in a dry skillet over medium heat for 30–45 seconds per side, or wrap in foil and heat in a 325°F oven for 5–8 minutes. Keep them wrapped to stay soft.

Whisk the eggs: In a bowl, whisk eggs with a pinch of salt, pepper, and milk or cream if using. Whisk until the mixture looks uniform and slightly bubbly.

Scramble gently: Heat butter or oil in a nonstick pan over medium-low. Pour in the eggs and stir slowly with a spatula, pushing from the edges toward the center. Cook until soft and slightly glossy—take them off the heat just before they look “done,” as they’ll finish setting in the pan.

Add the cheese: Sprinkle most of the cheese over the warm eggs and fold gently so it melts. Save a little for topping.

Assemble the tacos: Lay out the warm tortillas. Add a spoonful of eggs, a sprinkle of bacon, and any beans if using. Top with more cheese, a spoon of salsa, and fresh toppings like avocado and cilantro.

Finish and serve: Squeeze a little lime over the top and add hot sauce if you like heat. Serve immediately while everything is warm and melty.