Beat eggs for 30-45 seconds with a whisk to create lighter scrambled eggs.

Set burner on medium low heat, Add a tablespoon of butter to a nonstick pan and coat entire surface.

Add eggs to pan and using a silicone spatula start pulling the eggs to the center ast they begin to cook. You want this to take 4-5 minutes. If pan is getting too hot remove from heat and continue pull cooked egg to the center.

As eggs begin to resemble runny scrambled eggs fold in ¼ cup Cheddar cheese and continue to fold until eggs are cooked but still look shiny.

Cool eggs in a separate container for about 10-15 minutes while preparing the bacon.

Lay six strips of bacon vertically on a cutting board and then weave two slices into the center for stability (feel free to make a full lattice using a total of 12 slices, I won’t judge).

Next sprinkle ¼ cup cheddar cheese on the bacon before adding the eggs back on top

Fold the outer 2 slices of vertical bacon over around the eggs sealing the ends before rolling up the bacon like a burrito.

Transfer your bacon roll to a nonstick pan with a tablespoon of avocado oil and cook on all sides until crispy

Let rest for a few minutes before slicing into medallions.