Preheat the oven to 400 °F and line a baking sheet with parchment paper.

Spread the bacon cubes on the baking sheet and bake for 10 minutes in the oven until cooked and crispy.

Quarter the tomatoes, remove the seeds, and cut the flesh into small cubes. Halve the green jalapeño, remove the seeds, and finely chop the flesh. Halve the avocado, remove the pit, scoop out the flesh, and cut it into small cubes. Slice the onion into thin half rings and, after removing the stem and seeds, slice the red bell pepper into thin half rings as well.

Mix the finely chopped cilantro with the tomato, green jalapeño, lime juice, and avocado. Season with pepper and salt, if desired.

Heat ⅓ of the olive oil in a frying pan and cook the onion and bell pepper for 5 minutes until soft. Remove from the pan and set aside.

Beat the eggs and season with pepper and salt, if desired. Heat ⅓ of the olive oil in the same pan and gently scramble the egg mixture until just set.

Place the tortillas on the work surface and divide the scrambled eggs into a mound in the center of each tortilla. Add the onion and bell pepper, bacon, cheddar, and salsa. Fold the sides of the tortillas inward and roll them up tightly into burritos.

Heat the remaining olive oil in a frying pan over medium heat and cook the burritos seam-side down for 10 minutes until golden brown and crispy. Turn halfway through cooking.

Cut the burritos in half and serve immediately. Enjoy!