Preheat the oven to 400°F (200°C). Arrange the 4 bacon pieces in a single layer on a baking tray and bake for 18 to 20 minutes until crisp. Transfer to paper towels to drain, then crumble.

Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the sliced white parts of the green onions and sauté for 1 minute until fragrant.

In a mixing bowl, whisk the 4 large eggs until uniform. Pour the beaten eggs into the skillet with the sautéed green onion whites.

Using a spatula, gently move and fold the eggs as they cook, creating soft, pillowy curds until cooked through but still moist.

Warm the 4 tortillas in a separate dry skillet or microwave until pliable.

Assemble the tacos by distributing equal portions of scrambled eggs onto each tortilla. Top with crumbled bacon, diced avocado, shredded cheddar cheese, reserved green onion greens, and chopped cilantro. Season with salt and pepper to taste.