In a large pan, cook bacon over medium low heat until crispy and fat is rendered. Set aside on a paper towel lined plate. Once cooled, chop coarsely.

In a medium bowl, combine eggs, milk and black pepper and whisk until blended. Set aside.

In the same pan as above, sauté peppers and onion over medium heat, stirring occasionally until softened. Add chili pepper and stir. Transfer to a bowl.

Add 1 tablespoon butter to pan and melt over medium-low heat. Once melted add egg mixture and increase heat to just above medium. Fold eggs over carefully as they begin to cook with a nylon turner spatula. Be careful not to over mix the eggs. Once you are able to scrape the pan and there is a trail without eggs behind it, reduce heat to low.

Add black beans, 3/4 of the peppers and onions, and 1/4 cup cheddar cheese. Fold into the eggs and if the eggs seem soft and pillowy then remove pan from heat and finish mixing off the heat. Sprinkle the chopped bacon over the top of the eggs.

Serve with the rest of the peppers and onions to sprinkle on top along with sliced avocado if desired but definitely a recommendation! Oh and salsa is good too and heck even more cheese on top if you like!