Preheat oven to 400F and spray a wire rack or baking sheet with nonstick spray. Set aside.

Chop the bacon into small pieces and add to a large pan over medium-high heat. Prepare the onion and pepper while the bacon cooks.

Transfer the cooked bacon to a paper towel, leaving the grease in the pan. Carefully add the bell pepper, onion, and black pepper to the pan. Cook until the veggies begin to soften, about 5 minutes.

Add the eggs and scramble. Cook until the eggs thicken and remove from the heat.

Add the cooked bacon pieces and cheese to the egg scramble and stir everything together to melt the cheese.

Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. This will make the tortillas easier to fold. Place the warmed tortillas on a large wire rack or baking sheet. Spoon the egg mixture on one half of each tortilla and fold in half. (If you have trouble folding or the tortillas crack when folding, heat them a bit longer.)

Spray the tops of the tacos with a bit of cooking spray and place a second baking sheet on top to hold them closed during baking.

Bake for 15-18 minutes or until the tacos are golden brown and crisp. (If you’re having trouble getting them crisp, remove the second baking sheet towards the end of cooking since the tacos will be sealed by then.)