Preheat a nonstick skillet over medium-high heat; add bacon and cook until crispy, 3-4 minutes per side.
4 slices bacon
Meanwhile, grate the cheese.
½ (8 oz) block cheddar cheese
Wash and chop chives into small pieces.
1 small pkg chives
Crack the eggs into a medium bowl and season with salt and pepper; whisk together.
⅛ tsp salt
⅛ tsp black pepper
When the bacon is done, remove and set aside on a paper towel-lined plate. Transfer the bacon fat to a small bowl and set aside, leaving about ½ tsp of fat in the skillet.
Roughly chop the bacon.
Return the skillet to medium heat; pour one-quarter of the egg mixture (about ⅓ cup) into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula.
1 large flour tortilla
When the egg is cooked, after about 1 minute, flip the tortilla. Working quickly, sprinkle one-quarter of the cheese, chives, and bacon over the egg; let cook 30-60 seconds more. Transfer to a plate and roll tortilla tightly to close. Cover with aluminum foil until ready to serve.
Add another ½ tsp bacon fat to the skillet per omelet and repeat with remaining egg mixture, tortillas, cheese, chives, and bacon. (Discard any leftover bacon fat).
3 large flour tortillas
To serve, slice rolls in half and divide between plates. Enjoy!