Place bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until dark reddish-brown and crispy, about 10-12 minutes. Transfer to a paper towel-lined plate to drain, then crumble.

In a bowl, whisk together eggs, milk, salt, and pepper until frothy. Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, gently pushing the eggs from the edges to the center with a silicone spatula, until soft, fluffy curds form. Remove from heat when they are still slightly wet.

Warm tortillas in a dry skillet for 30 seconds per side. Lay a tortilla flat and layer with half the scrambled eggs, half the bacon crumbles, and half the shredded cheese down the center.

Fold in the sides of the tortilla first, then tightly roll from the bottom up, tucking in the fillings to create a snug cylinder.

Optional: Place the burrito seam-side down in the warm skillet and toast for 1-2 minutes per side until golden-brown. This helps seal it shut and melts the cheese perfectly.