Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil, folding up the edges to contain the bacon grease and make cleanup easier. Lay the bacon slices in a single layer on the sheet, making sure they don’t overlap. Bake for 12 to 20 minutes, depending on how crispy you like your bacon. Thinner slices will cook more quickly, while thicker cuts may take closer to the full time. Once done, transfer the bacon to a paper towel-lined plate to soak up any extra grease.

While the bacon cooks, crack the eggs into a medium mixing bowl. Add the milk along with a pinch or two of salt, and whisk vigorously until the mixture is smooth and fully combined. This creates light and fluffy scrambled eggs with a creamy texture. Melt a small amount of butter in a nonstick skillet over medium-low heat. Once melted, spread the butter evenly across the bottom of the pan using a spatula to prevent sticking.

Pour the egg mixture into the skillet and allow it to cook undisturbed for about one minute. Then, using a rubber spatula, slowly and gently scrape along the bottom and sides of the pan, folding the eggs as they begin to set. Continue cooking and gently folding until the eggs are mostly set but still slightly moist. Remove the skillet from the heat at this point to prevent overcooking and to keep the eggs soft and tender.

Warm the tortillas either in the microwave or in a dry skillet on the stovetop until they are soft and pliable. To assemble the breakfast tacos, place a portion of scrambled eggs in each tortilla. Top with shredded cheddar cheese, crumbled bacon, slices of avocado, and a spoonful of fresh pico de gallo. Serve right away while everything is hot and full of flavor.