Generic Recipe

Preheat the oven to 400° F. In a large nonstick skillet, cook the bacon over medium heat, flipping once, until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain and break the slices in half.

In a medium bowl, beat the eggs with the milk and season with salt and pepper. Remove most of the bacon fat from the skillet and melt the butter in it over medium heat. Add the eggs and cook, stirring frequently, until softly scrambled.

Arrange the tortillas on a large baking sheet. Spoon equal amounts of the scrambled eggs onto each tortilla and sprinkle with the cheese. Bake for about 3 minutes, until the cheese is just melted. Top the eggs with the crispy bacon and sliced avocado. Garnish with cilantro, white onion, lime wedges and salsa, and serve immediately.

• 4 slices of bacon

• 8 large eggs

• 2 tablespoons milk (or unsweetened almond milk)

• Kosher salt

• Pepper

• 1 tablespoon unsalted butter

• 6 small flour tortillas, warmed

• 3/4 cup shredded Monterey Jack cheese

• 1 medium avocado—peeled, pitted and thinly sliced

Garnish: cilantro leaves, finely chopped white onion, lime wedges and chipotle salsa, for serving.