Preheat your oven to 250°F (120°C). Lay out the strips of bacon on a parchment-lined baking sheet without overlapping. Bake for about 15 minutes until crispy and golden. Remove and drain on paper towels, then crumble.

While the bacon cools, whisk together six large eggs with a pinch of salt and pepper in a medium bowl. Heat a buttered skillet over medium heat, pour in the egg mixture, and cook on low for about 5 minutes, stirring gently until fluffy and fully cooked.

Warm the flour tortillas in a separate skillet over medium heat for 1–2 minutes until pliable. Lay each tortilla on a plate and distribute the scrambled eggs, crispy bacon, and shredded cheese evenly.

Slice the avocados, remove the pit, scoop out the flesh, and cut into thin slices. Place them on top of each taco and add any optional toppings like salsa or cilantro.

Serve the tacos immediately while they’re warm, with any remaining avocado slices or additional toppings on the side.