Preheat oven to 400 degrees.

Line a large baking sheet with foil and place a cooling rack on top.

Lay bacon on the rack and, once preheated, cook the bacon for 10-20 minutes, or until the bacon reaches your desired crispiness.

Once cooked, remove from oven to slightly cool, then chop into pieces.

Turn the oven heat down to “warm” or 175 degrees. Use a large, oven-proof platter to keep the individual components warm until the end. Start with adding the chopped bacon.

Next, heat a skillet over medium heat.

Add the eggs, milk and a pinch of salt and pepper to a medium-sized bowl.

Use a whisk to scramble the eggs until everything is incorporated.

Add the oil or butter to the hot skillet and once melted, add the egg mixture.

Cook, stirring occasionally until the eggs are cooked through and there is no more liquid left. Remove to platter and keep warm.

In the same skillet, add the chorizo, crumble and cook until it reaches 165 degrees. Remove to platter to keep warm.

Use a paper towel to wipe out the skillet, then on medium heat, add the tortillas and flip once they are pliable and have some slight charred spots. Once they are finished, add them to the platter.

Serve with your favorite salsa, hot sauce, jalapenos, cheese and garnish with fresh cilantro.