Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
Sauté the veggies: In the same pan, add butter, chopped onion, and diced bell pepper. Cook for 2–3 minutes until soft.
Scramble the eggs: In a bowl, whisk eggs with milk, salt, and pepper. Pour into the pan and scramble gently until just set.
Assemble the burrito: Lay the tortilla flat. Add scrambled eggs, bacon, tomato, cheese, and herbs. Roll tightly, tucking in the sides.
Toast and serve: Place the rolled burritos seam-side down in the pan and toast for 1–2 minutes on each side until golden and crispy. Serve warm.
