Crisp the bacon: Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel–lined plate. Pour off most bacon grease, leaving about a teaspoon in the pan for flavor.

Sauté the veggies (optional): Add peppers and onions to the pan. Cook 2–3 minutes until just tender. Season lightly with salt and pepper. Remove and set aside.

Whisk the eggs: In a bowl, whisk eggs with heavy cream, garlic powder, smoked paprika, salt, and black pepper.

Scramble the eggs: Melt butter in the skillet over medium-low heat. Pour in the eggs and gently push them around the pan with a spatula until soft and just set. Don’t overcook—they’ll continue to firm up in the burrito.

Warm the tortillas: Heat each low-carb tortilla in a dry skillet for 15–20 seconds per side until pliable. This helps prevent cracking when you roll.

Assemble: Lay out each tortilla. Add a layer of eggs down the center, then top with crumbled bacon, sautéed veggies, shredded cheese, avocado slices, and a spoonful of salsa. Add a small dollop of sour cream if you like.

Roll it up: Fold the sides inward, then roll from the bottom up to form a tight burrito. If your tortillas are small, don’t overstuff—use a gentle hand so everything fits.

Toast the burrito (optional but recommended): Place the burritos seam-side down in a lightly greased skillet over medium heat. Cook 1–2 minutes per side until the tortilla is golden and the cheese melts.

Finish and serve: Slice in half if desired, sprinkle with cilantro, and serve with extra salsa or hot sauce.