Preheat oven to 375F. Line a baking sheet with foil and bake the bacon for around 15–20 minutes.

Meanwhile, heat up small portions of mozzarella at a time in a clean pan over medium heat, spreading the cheese out thinly. These are going to be our taco shells.

Wait until the cheese is browned on the edges (about 2–3 minutes). Slide a spatula underneath to unstick it from the pan. This should be pretty easy, if using whole-milk mozzarella, as the oil from the cheese will prevent it from sticking.

Use a pair of tongs to lift the shell up, and drape it over a wooden spoon resting on a pot to form a taco shell shape. Repeat with the remaining mozzarella.

Add the butter to the pan and cook the eggs, stirring occasionally until cooked through. Season with salt and pepper.

Spoon the scrambled eggs into each hardened taco shell.

Add some sliced avocado on top.

Next, add the bacon (either chopped or in whole strips).

Finally, sprinkle the shredded cheddar cheese over the breakfast tacos. Enjoy!