Cook the bacon: Place bacon in a cold nonstick skillet. Turn heat to medium and cook until crispy. Transfer to a paper towel-lined plate. Leave about 1 tsp bacon fat in the skillet.

Make the soft scrambled eggs: Crack eggs into a cold saucepan and whisk to break up yolks. Add butter and place over low to medium-low heat, stirring constantly until just set and creamy, about 3–4 minutes. Remove from heat, then stir in crème fraîche or cream (if using). Season with salt and black pepper. Mix in cheese and scallions, if desired.

Assemble the wraps: Portion the eggs and bacon onto the tortilla. Fold in the sides and roll up tight. Cut in half.

Serve with fresh fruit and orange juice.