Preheat your oven to 400°F (200°C).
For the Salsa:
Add the roma tomatoes, red onion, jalapeno, and garlic to a large pan and cook over high heat until lightly charred. Using a molcajete or blender, smash or blend all of your charred vegetables until a salsa forms. Once blended, add the finely chopped cilantro, cumin, salt to taste, and the juice of one lime. Mix well and set aside.
For the Bacon:
Lay your bacon out on a sheet tray. Add to your preheated oven and cook for about 25 minutes or until crispy. Once cooked, chop your bacon into pieces and set aside.
For the Eggs:
In a bowl, add your eggs and season generously with salt and pepper. Mix until smooth. Heat a non-stick pan over medium heat. Add your butter and once melted, add the seasoned eggs. Stir constantly with a silicone spatula and cook until your desired consistency (scrambled to your liking). Then, set aside.
To Assemble:
Warm your corn tortillas. On each warm tortilla, add a portion of scrambled eggs, some chopped bacon, and a dollop of the fresh salsa. Enjoy immediately!
