01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until the mixture is homogenous.
02 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Pour in the egg mixture and scramble gently with a spatula until just set and still moist, approximately 3 to 4 minutes. Remove pan from heat.
03 - Stir in chopped bacon, spinach, bell pepper, green onions, and half of the shredded cheddar cheese until distributed evenly throughout the eggs.
04 - Heat tortillas briefly in a microwave or dry skillet until pliable, taking care not to overheat.
05 - Divide the scrambled egg mixture evenly down the center of each tortilla. Sprinkle the remaining cheese atop each portion.
06 - Fold in the sides and roll up the tortillas tightly to enclose the filling, ensuring ends are tucked in for a secure pocket.
07 - Melt the remaining butter in a clean nonstick skillet over medium heat. Position pockets seam-side down and toast for 2 to 3 minutes per side, pressing gently with a spatula until golden brown and cheese is fully melted.
08 - Serve the pockets immediately, or wrap individual portions in foil for convenient takeaway.