Cook the bacon strips in a large skillet over medium heat until crispy, about 5-7 minutes. Remove from pan and place on paper towels to drain excess grease. Reserve 1 tablespoon of bacon fat in the pan.

Add diced bell peppers and onions to the pan with the bacon fat. Cook over medium heat until softened, about 3-4 minutes.

In a medium bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.

Add butter to the skillet with the vegetables. Pour in the egg mixture and cook, stirring gently, until eggs are just set but still moist, about 2-3 minutes.

Microwave the flour tortillas for 15-20 seconds or heat briefly in a dry skillet to make them pliable.

Lay a tortilla flat and place a portion of the scrambled egg mixture in the center. Top with crumbled bacon, shredded cheese, salsa, and avocado slices.

Fold in the sides of the tortilla, then roll tightly from the bottom up to form your breakfast burrito.

Cut in half diagonally if desired and serve with additional salsa or hot sauce.