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Crisp cook bacon; drain and reserve 3 tablespoons bacon drippings. Keep bacon warm.
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Finely dice roasted red pepper; reserve.
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Slice jalapeño pepper lengthwise; reserving half of seeds. Mince pepper.
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Cook potatoes in reserved bacon drippings in nonstick skillet until golden brown, about 8 minutes.
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Add onion and garlic; sauté 3 to 4 four minutes until soft.
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Add peppers; sauté 1 minute.
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Stir in bacon; keep warm.
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Add eggs to pan. Cook and scramble eggs until firm throughout with no visible liquid egg remaining. Add salt and pepper to taste. Keep warm.
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To serve, portion about 1/2 cup egg mixture onto each tortilla. Top with 1/2 oz. cheese. Roll up tortilla. Serve immediately.
