Cook bacon strips in a cold skillet, then bring to medium heat — starting cold renders more fat and gives crispier bacon. Cook 3–4 minutes per side until crispy. Transfer to paper towels.
Pour off most of the bacon fat, leaving a thin coating in the pan.
Whisk eggs with salt and a tiny splash of milk.
Pour eggs into the bacon fat over medium-low heat. Fold gently with a spatula, creating large soft curds. Remove while still slightly glossy.
Warm tortillas in a dry skillet 30 seconds per side, or wrap in a damp paper towel and microwave 30 seconds.
Layer eggs, crumbled bacon, and shredded cheddar down the center of each tortilla.
Fold sides in, then roll up tightly from the bottom.
Optional: return to skillet seam-side down for 1 minute to seal and crisp the outside.