1-First, whisk together the 8 large eggs and 1/3 cup milk in a bowl; season with salt and pepper. Set aside to let the flavors meld while you move on.

2-Next, heat 1 tablespoon oil in a large cast iron skillet over medium-high heat. Add the 2 small bell peppers and 1 medium onion; season with salt and pepper. Sauté until tender-crisp and slightly charred, then remove from the skillet and set aside.

3-Reduce the skillet heat to medium-low. Add the remaining 1 tablespoon oil, then pour in the egg mixture. Cook, stirring constantly, until the eggs just begin to set.

4-Push the eggs to one side of the skillet. Add the 1 cup chopped ham to the empty side and heat through. Combine the ham with the eggs, stir in the 1 cup shredded Mexican blend cheese, and cook until the eggs are fully set.

5-Finally, to assemble, layer the warmed 8 six-inch flour tortillas with the egg and ham mixture. Top with the sautéed peppers and onions, add the 2 medium avocados chopped or sliced, and include desired toppings like lime wedges or fresh cilantro. Serve immediately for the best flavor and texture.