In a bowl, whisk together eggs and milk season with salt and pepper, set aside.
In a large skillet on medium heat add the bacon and cook until crispy. Remove to a paper towel to drain.
In the same pan with bacon grease add diced potatoes, onions and peppers, season with salt and pepper and cook for 5 minutes. Add hot links to the potatoes and cook another 8 minutes or until browned and fork tender.
In a saute pan over medium heat add the butter, let it melt then add the eggs and scramble for a couple minutes.
Fill each flour tortilla with potatoes, scrambled eggs, bacon and cheese. Topping it with tomato, sliced avocado and sliced jalapenos.
Garnish with chipotle sauce, salsa and cilantro