Preheat the oven: Set to 400°F (200°C). Line a large sheet pan with parchment and lightly spray with nonstick spray.

Warm the tortillas: Stack and wrap them in a damp paper towel. Microwave 30–40 seconds until pliable. Warm tortillas bend without tearing, which helps them hold their shape on the pan.

Sauté aromatics: Heat a skillet over medium. Add butter or oil, then cook onion and bell pepper with a pinch of salt until soft, 4–5 minutes. Stir in chili powder and garlic powder for 30 seconds. Remove from heat.

Beat the eggs: In a bowl, whisk eggs, milk, 1/2 teaspoon salt, and a few grinds of black pepper until well combined and slightly frothy.

Par-cook the eggs (quick scramble): Return the skillet to medium-low. Pour in egg mixture and cook, stirring gently, just until soft curds form and eggs are still glossy and slightly underdone, 3–4 minutes. They’ll finish in the oven.

Prepare the tacos: Arrange tortillas on the sheet pan, slightly overlapping edges so they all fit. Spoon a little sautéed veg, sausage or bacon (or beans), and eggs onto one half of each tortilla. Top with cheese.

Fold and secure: Fold tortillas over the filling to form tacos. Press lightly so they stay folded. If they pop open, use a toothpick to secure or tuck them against each other.

Bake: Bake 8–12 minutes until tortillas are crisp on the edges and the cheese is melted. For extra color, switch to broil for the last 1–2 minutes, watching closely.

Finish and serve: Let rest 2 minutes. Add fresh toppings like green onions, cilantro, salsa, or avocado. Serve with lime wedges and hot sauce.