In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Turn occasionally for even cooking. Once cooked, remove from the skillet and place on a paper towel to drain excess grease.

In the same skillet, add olive oil and heat over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened and the onion is translucent.

In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined. Pour the egg mixture into the skillet with the sautéed vegetables. Cook, stirring gently with a spatula, until the eggs are just set, about 3-4 minutes.

Crumble the cooked bacon and add it to the skillet with the eggs and vegetables. Stir in the shredded cheddar cheese until melted and evenly distributed.

Warm the flour tortillas in a tortilla warmer or microwave for about 20 seconds to make them pliable. Spoon a generous portion of the egg mixture onto the center of each tortilla.

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

Serve the breakfast burritos warm with salsa, sour cream, and avocado on the side for dipping.