Heat a large non-stick skillet over medium heat. Lay the turkey bacon strips in the pan and cook for 2–3 minutes per side until dark and completely crispy. Transfer them to a plate lined with paper towels to drain. Once cooled, roughly chop or crumble the bacon into bite-sized pieces and set aside.

Wipe any excess grease from the skillet, add the olive oil, and keep the heat at medium. Toss in the diced red and green bell peppers, red onion, and diced jalapeños. Sauté for 6–8 minutes, stirring occasionally, until the veggies are tender and the onions are translucent.

In a medium bowl, whisk the 10 eggs together with salt, black pepper, and garlic powder. Turn the skillet heat down to medium-low. Pour the eggs directly over the sautéed veggies. Cook, stirring gently with a spatula. When the eggs are about 80% cooked (soft but mostly set), fold in the crumbled turkey bacon. Finish cooking for another 30 seconds until the eggs are fully set but still moist.

Remove the skillet from the heat. Transfer the egg, veggie, and bacon mixture onto a large plate or a rimmed baking sheet. Spread it out flat and let it cool completely to room temperature (about 15-20 minutes).

Microwave your tortillas for 10–15 seconds so they are warm and pliable. Divide the cooled egg filling evenly among the 6 tortillas. Sprinkle 2 tablespoons of cheddar cheese over the top of each. Fold the two parallel sides inward over the filling, then roll tightly from the bottom up.