Lay the 2 bacon strips in a cold skillet over medium heat and cook 3 to 4 minutes per side until crisp; transfer to a paper towel and drain off most of the fat from the pan.

Beat the 2 eggs with 1 tbsp milk, 1 pinch kosher salt, and 1 pinch black pepper; melt 1 tsp butter in the skillet over medium-low and scramble the eggs with slow folds until just set, about 2 minutes, then remove from heat.

Warm the tortilla directly over low heat or in the dry skillet for 20 to 30 seconds per side until pliable with light toasty spots.

Lay the tortilla flat, spoon the eggs in the center, lay the bacon strips halved across the eggs, and drizzle 1 tbsp maple syrup over the filling; fold in the sides and roll up tightly, seam-side down.

Set the wrap seam-side down in the skillet over medium heat, press lightly, and cook 1 minute; flip and cook 30 to 45 seconds more until golden, then slice diagonally and serve cut-side up.