Cook the bacon in a skillet over medium heat or in the oven until it reaches the desired level of crispiness. Once cooked, set aside on a plate lined with paper towels to drain excess grease.

In a medium-sized bowl, combine the eggs, half & half, salt, and black pepper. Whisk thoroughly until the mixture is well blended.

In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and cook gently, stirring frequently until the eggs are just set yet still moist. Remove the skillet from heat immediately to avoid overcooking.

While the eggs are cooking, warm the flour tortillas in the microwave for approximately 10 to 15 seconds. This ensures they are pliable and easier to roll.

Lay the warmed tortillas flat on a clean work surface. Evenly distribute the scrambled eggs across the center of each tortilla. Top each portion of eggs with shredded cheddar cheese, followed by two slices of cooked bacon.

Fold the sides of each tortilla toward the center over the filling. Roll the tortilla tightly from the bottom to form a burrito shape, securing the contents inside.

For a golden and slightly crispy exterior, heat a small amount of butter or oil in a skillet over medium heat. Place the wraps seam-side down and cook for 1 to 2 minutes per side until golden brown.

Cut the breakfast wraps in half, if desired, and serve immediately. Alternatively, wrap them in foil for a convenient on-the-go option.