Make a lengthwise cut along the side of each chile and carefully remove the seeds, leaving the peppers intact.

Preheat the oven to 350 degrees. Line a baking sheet with foil.

Heat a large skillet over medium-high heat. Add bacon and cook until crisp. Transfer to paper towels and drain. Wipe skillet clean.

Add butter to clean skillet and melt over medium low heat. Add eggs and scramble until just fluffy, about 3-5 minutes. Add bacon and mix until well combined. Sprinkle with salt and pepper to taste.

Sprinkle the insides of the chiles with shredded cheese. Spoon egg mixture evenly into chiles and arrange on prepared baking sheet.

Bake at 350 degrees for 10 minutes until heated through.

Top with tomatoes and avocado and serve.