In a large frying pan, lay 6 slices of bacon side by side, then lay the remaining 6 slices in the opposite directions on top and weave over and under each piece of bacon.
Turn flame to medium heat and fry bacon until crispy (but still flexible/rollable), turning (with a long spatula and tongs) a couple times while cooking.
Once cooked, carefully remove bacon and place on paper towels.
While bacon is frying, scramble the eggs, with the crushed red peppers and pepper until cooked, then top with grated cheese and let melt.
Slice avocados and green onions, set aside.
Place bacon on serving plate, add sliced avocados then half of the green onions.
Next, spoon about half of the sour cream on top and then add the scramble eggs with cheese.
Sprinkle with remaining green onions, roll up, cut into 4 pieces, top with remaining sour cream and avocado slices, if any are left.