Heat a skillet or cast-iron pan on medium-high. Coat the pan with olive oil.
Add the scrambled eggs to the hot oil.
Use a high heat rubber spatula to stir the eggs. Lower the flame to medium.
Continue to stir the eggs for about 3-4 minutes or until cooked. Add the cheese.
Add salt and pepper as desired.
Remove the eggs from heat, but cover them to keep warm.
Heat a new saucepan over medium-high heat and heat the tortillas, one at a time.
Lay out each tortilla side by side on a clean surface.
Spoon 2-4 tablespoons of avocado-buttermilk dressing onto each flour tortilla.
Lay two slices of bacon on the center of each tortilla.
Add 1/4 cup of pico de gallo on top of each piece of bacon.
Distribute the eggs equally between all tortillas, laying on top of the bacon and pico de gallo.
Fold the left and right sides of the tortilla over the fillings. Bring up the side of the tortilla that is facing you. Pull it tight and tuck it under the fillings. Roll forward to form a burrito shape and lay it face down on its "seam". The avocado dressing will act as a seal.
Cut the burrito on a 45° angle bias and serve immediately.
For the Pico de Gallo
In a medium-sized bowl, combine all of the pico de gallo ingredients.
Refrigerate and allow flavors to blend.
For the Avocado-Buttermilk Dressing
Add all of the dressing ingredients in a blender and purée until smooth.
Season the dressing with salt to taste and set aside.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.