In a medium skillet, heat olive oil over medium heat.

Add onion, green bell pepper, garlic, diced tomatoes, cumin, salt, pepper, and red pepper flakes.

Stir often; sauté for about 10 minutes or until onions are translucent and juice starts to thicken.

While vegetables are sautéing, whisk eggs in a bowl and add bacon bits.

Add egg mixture to the skillet vegetables and scramble until fully cooked.

Top with green onion and Tabasco for a little extra heat. Scoop onto a plate and serve.