In a skillet over medium heat, cook the bacon until crispy, turning occasionally. Then chop into bite sized pieces.
In a bowl, beat the eggs with a pinch of salt and pepper. Pour in the eggs in a skillet on medium heat and gently stir. Cook until just set but still soft and fluffy, about 3–4 minutes.
Heat each tortilla in a dry pan on medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave.
Place scrambled eggs in the center of each tortilla. Sprinkle with shredded cheddar, then top with crispy bacon.
Fold in the sides of each tortilla, then roll tightly into a burrito. Then place the burritos in a hot, dry skillet for 1–2 minutes per side until crisp and golden.
Slice in half, sprinkle with fresh parsley.