In a skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes, stirring occasionally to ensure even cooking. Remove the bacon from the skillet and drain on paper towels.

In the same skillet, add olive oil and diced onions. Sauté for 2-3 minutes until translucent.

Add the diced bell peppers to the skillet and cook for an additional 2-3 minutes until softened.

In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined.

Pour the egg mixture into the skillet with the vegetables. Stir gently with a spatula, cooking until the eggs are just set but still slightly creamy, about 3-4 minutes.

Add the crispy bacon and shredded cheddar cheese to the eggs, stirring until the cheese is melted and everything is well combined.

Warm the flour tortillas in a dry skillet or microwave for about 20 seconds until pliable.

Place about 1/4 of the egg mixture in the center of each tortilla.

Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Ensure the filling is securely wrapped inside.

Cut the burritos in half diagonally and serve with sour cream, salsa, and chopped cilantro on the side.