Heat a nonstick skillet over medium heat. Add bacon strips and cook for 4–5 minutes per side until crispy. Transfer to a paper towel-lined plate. Once cooled, crumble into small pieces.

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash roughly with a fork, leaving some chunks for texture. Set aside.

In a medium bowl, crack the eggs and add salt and pepper. Whisk vigorously for 30 seconds until fully blended and slightly frothy.

Wipe the skillet clean of bacon grease and return to medium-low heat. Add coconut oil and let it melt, swirling to coat the pan.

Pour in the whisked eggs, tilting the pan to spread them evenly. Let cook undisturbed for 1–2 minutes until edges set and the center is slightly jiggly.

Using a silicone spatula, gently lift the unfilled half and fold it over the stuffed side. Press lightly to seal.

Cook for another 30 seconds to warm the filling. Slide onto a plate, garnish with chili flakes (if using), and cut into portions. Serve immediately.