In a medium-sized bowl combine eggs and milk. Season to taste with salt and pepper. Set aside.
Cut bacon into ½ inch pieces. In a large skillet, cook bacon on medium-high heat until crispy. Once cooked, scoop bacon onto a paper towel-lined plate, reserving ½ tablespoon of bacon grease in the pan.
While bacon is cooking, heat tortillas according to package directions.
Add egg mixture to skillet and stir until they are firm but still glossy.
Take ⅙ of egg mixture and add to each tortilla.
Top with shredded cheese and bacon bits. Serve with avocado and your favorite toppings (cilantro, pico de gallo, etc.)
Notes
*If using diced ham, scramble it in with the eggs. Just add oil to the pan when cooking instead of bacon grease.
Breakfast tacos can be made in advance and refrigerated. Just wrap them in plastic, then enjoy cold or heat in the microwave.
Refrigerate leftover breakfast taco mixture in a covered container for up to 4 days.