Huevos con Tortillas

In a large, nonstick skillet, fry bacon over medium heat until crispy. Remove bacon from skillet (reserve bacon grease) and transfer to paper towel-lined plate. Drain and set aside.

In a separate, smaller nonstick skillet, saute red pepper and onion in olive oil until onion edges are lightly browned; remove from heat and set aside.

In the meantime, stack flour tortillas on top of each other and cut into 2-inch squares using a sharp knife. Return large skillet with reserved bacon grease onto stove top and turn heat to medium. Add cut tortillas a handful at a time and saute in bacon grease until lightly browned, turning each chip over using tongs to brown both sides. Remove chips to paper towel-lined tray and continue cooking the rest of the chips until all chips are browned.

In a mixing bowl, beat eggs with milk using either an immersion blender or handheld electric mixer until frothy. When last of the chips are done, add back all chips to large skillet. Add pre-cooked red pepper and onion and stir to combine. Add beaten eggs all at once and scramble entire mixture together at once until eggs are set. Serve with heated refried beans, reserved bacon strips, sliced avocado and other garnishes.