Make the Pico de Gallo by combining all the ingredients together in a medium bowl. Mix and adjust salt to personal preference. Set aside or place in the refrigerator until ready to serve with the tacos.

Add the eggs in a medium bowl. Pour in the milk, and whisk together. Heat a skillet over medium heat with 1tsp oil or butter. Add in the egg mixture and cook, siring frequently, until the eggs are fully set. Add salt and pepper to the eggs to taste.

Heat a skillet or griddle over medium-high heat with the remaining oil. Add the tortillas. Cook until the tortillas start to brown, about 2-3 minutes. You can reduce heat down to low if needed to prevent the tortillas from burning. On half of the tortilla, add a layer of shredded cheddar cheese, scrambled eggs, then top with more cheese. Fold the tortilla over the eggs and cheese, pressing firmly down. Repeat as needed until all the tacos have been made.

Remove the egg stuffed tacos from the griddle or skillet. Carefully open each taco and add the Pico de Gallo, avocado, hot sauce and any other add-on you would like. Enjoy immediately!