The BEST Breakfast Tacos

Preheat oven to 400° F. Line a rimmed baking sheet with foil, folding up the edges to catch the bacon grease. Lay the bacon slices in a single layer on the baking sheet. Bake for 12-20 minutes, until cooked to your liking. Transfer bacon to a paper towel lined plate to absorb excess grease.

Meanwhile, crack the eggs into a medium bowl. Add the milk and a pinch or two of salt. Whisk vigorously until well combined and uniform. Melt the butter in a small nonstick skillet over medium-low heat. Once melted, use a spatula to spread the butter over the bottom of the skillet.

Add the eggs to the skillet and let cook for 1 minute without stirring. Then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, folding the eggs gently to help them cook evenly. Once eggs are mostly set but still a little moist, remove pan from the heat. Be careful to not overcook the eggs so that they stay moist and fluffy, not dried out.

Warm the tortillas in the microwave or in a skillet on the stove. To assemble the tacos, in each tortilla place scrambled eggs, shredded cheddar cheese, crumbled bacon, avocado slices and pico de gallo. Serve immediately.