Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and lay out the bacon strips in a single layer. Bake for about 15 minutes, or until they're crispy and golden. Drain the bacon on paper towels before crumbling it into bite-sized pieces.

In a non-stick skillet set over medium heat, add a tablespoon of butter and allow it to melt. Crack the fresh eggs into a bowl and whisk until combined. Pour the eggs into the skillet and reduce the heat to low. Stir gently for about 5 minutes, until the eggs are soft, creamy, and just set.

While your eggs are cooking, warm your flour tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap them in a damp paper towel and microwave them for about 30 seconds.

On each tortilla, layer a scoop of creamy scrambled eggs, crumbled bacon pieces, and a sprinkle of your favorite cheese. Top with avocado slices.

Sprinkle fresh salsa, cilantro, and a dollop of sour cream (or Greek yogurt) over the tacos. Serve immediately while warm.