In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain. Once cool, crumble into bite-sized pieces.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Using the same skillet with a little bacon grease left in, cook the eggs over low heat, stirring gently until soft and fluffy. Remove from heat.

Heat the tortillas in a dry skillet for about 30 seconds on each side, or until warm and pliable.

Divide the scrambled eggs evenly among the tortillas, then top with shredded cheese, crispy bacon, pico de gallo, avocado slices, and fresh cilantro.

Add a dash of hot sauce if you like some heat, then dig in!