1. Begin by cooking the bacon in a large skillet over medium heat. Cook until crispy, about 6-8 minutes, turning occasionally. Once done, transfer to a paper towel-lined plate to drain excess grease.
2. In the same skillet, drain some of the bacon fat if there’s too much, leaving about 1 tablespoon for flavor. Add the diced onions and bell peppers, sautéing over medium heat until softened and fragrant, about 3-4 minutes.
3. While the veggies cook, whisk the eggs with milk (if using), salt, and pepper in a bowl until combined and slightly frothy.
4. Push the veggies to one side of the skillet and pour the eggs into the other side. Gently scramble, stirring occasionally, until eggs are cooked but still moist, about 2-3 minutes.
5. Warm the tortillas briefly in a dry pan or microwave for about 15-20 seconds to make them pliable.
6. To assemble, lay a tortilla flat. Place half of the scrambled eggs and veggie mixture in the center, followed by 3 slices of bacon (broken up if you like), and sprinkle with shredded cheese.
7. Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito. If you want, you can toast the burrito seam-side down in a clean skillet for 1-2 minutes to seal and add a little crunch.
8. Serve immediately with salsa and avocado slices on the side.

I often make a double batch of the egg and veggie mixture—it saves time and means I have leftovers ready for the next morning. When my kids were younger, I’d let them help with the assembly, which made breakfast a little less chaotic and a lot more fun. There’s something about handing over the rolling to my kids that reminds me of those wobbly chair moments watching my dad cook. Imperfect, yes, but full of joy.