Heat a skillet over medium heat and cook turkey bacon until crispy. Remove and set aside on a paper towel.

In a bowl, whisk the eggs with a pinch of salt and pepper.

Heat olive oil or cooking spray in the same skillet over medium heat. Add diced bell peppers and cook for 1–2 minutes until slightly softened.

Pour the whisked eggs into the skillet with the vegetables and scramble until cooked through. Remove from heat.

Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.

Place half of the scrambled eggs on each tortilla. Top with 2 slices of turkey bacon, diced tomatoes, optional spinach or avocado, and shredded cheese.

Fold in the sides of the tortilla and roll tightly to form a wrap.

Serve immediately or wrap in foil for on-the-go eating.