Finely dice the tomatoes, jalapeño, and onion.

Start by frying the slices of bacon in a pan. Once done, remove and place them on paper towels for later. Try and keep as much of the bacon grease in the pan as possible.

Fry the pork rinds in the bacon fat, ensuring that they're coated properly.

Once the pork rinds are nice and crispy, add the chopped vegetables to the pan. Mix everything and season as needed.

Once the onions are almost translucent, add the chopped cilantro to the pan. Mix everything.

Whisk the eggs in a separate bowl, add them to the pan, then mix everything. Season as needed.

Let this cook like an omelet. When ready, mix once to let the uncooked egg get to the bottom of the pan.

Cube an avocado just before serving and fold it into the mixture.

Crumble the bacon and sprinkle over the top, then garnish with optional fresh chopped cilantro and some sour cream, if you'd like.