Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.

Add the pre-cooked carnitas to the hot skillet, breaking larger pieces into smaller chunks.

Pour orange juice over the meat and add minced garlic, cumin, oregano, chili powder, and cinnamon.

Season with salt and pepper to taste and stir to combine all ingredients.

Cook for 5-7 minutes, stirring occasionally, until the edges become crispy and the liquid has mostly evaporated.

Heat a separate skillet or griddle over medium-high heat.

Lightly brush each tortilla with vegetable oil on both sides.

Cook each tortilla for 30 seconds per side until slightly puffed and developing small brown spots.

Stack the warmed tortillas on a plate and cover with a clean kitchen towel to keep them warm and pliable.

In a medium bowl, whisk together eggs, milk, and salt until well combined.

Melt butter in a non-stick skillet over medium-low heat.

Pour in the egg mixture and cook, stirring gently with a silicone spatula.

Continue stirring until eggs are just set but still slightly glossy, about 3-4 minutes. Remove from heat immediately.

Place two warm tortillas on each plate.

Divide the scrambled eggs evenly among the tortillas.

Top each with a generous portion of the crispy carnitas.

Add toppings: avocado slices, diced onion, cilantro, crumbled cheese, and a squeeze of lime.

Serve immediately with salsa on the side.