In a skillet over medium heat, cook the bacon until crispy, about 4-5 minutes per side. Once cooked, remove from the skillet and drain on paper towels. Crumble the bacon into small pieces.

In the same skillet, add the olive oil or butter. Add the diced bell pepper, onion, and tomatoes, and cook for 2-3 minutes until softened.

In a bowl, whisk the eggs with a pinch of salt, pepper, garlic powder, cumin, and paprika. Pour the eggs into the skillet with the vegetables, and cook, stirring occasionally, until the eggs are scrambled and fully cooked, about 3-4 minutes.

Remove the skillet from the heat. Warm the flour tortillas in the microwave or on a dry skillet over medium heat for about 20-30 seconds on each side.

To assemble the burritos, place a warm tortilla on a flat surface. Add the scrambled egg mixture in the center, followed by crumbled bacon, shredded cheddar cheese, and fresh cilantro.

Top with sliced avocado, a dollop of sour cream (optional), salsa, and hot sauce if desired. Drizzle with fresh lime juice.

Fold in the sides of the tortilla and roll it up tightly to form a burrito. Serve immediately, and enjoy your classic breakfast burrito!