Crisp the bacon. Lay bacon in a cold skillet and turn the heat to medium. Cook until crispy, flipping as needed, 8–12 minutes. Transfer to a paper towel–lined plate. Keep 1–2 teaspoons of bacon fat in the pan (pour off the rest).

Warm the tortillas. Heat a clean skillet over medium-high and warm tortillas for 20–30 seconds per side until soft and lightly blistered. Stack and wrap in a clean towel to keep warm.

Beat the eggs. Crack the eggs into a bowl. Add a pinch of salt, pepper, and the milk or cream if using. Whisk until the yolks and whites are fully combined and slightly frothy.

Cook the eggs low and slow. Add butter or a bit of bacon fat to the skillet over medium-low heat. Pour in the eggs and stir gently with a spatula, pushing them from the edges to the center. Cook until just set and still a little glossy. Remove from heat so they don’t dry out.

Chop the bacon. Roughly chop the cooked bacon into bite-size pieces. Keep a few bigger bits for texture.

Assemble the tacos. Lay out the warm tortillas. Add a scoop of eggs to each, sprinkle with cheese, and top with bacon. Add onion, avocado, and herbs if you like. Finish with salsa or hot sauce and a squeeze of lime.

Serve right away. Breakfast tacos are best hot and fresh while the tortillas are warm and the cheese is melty.