In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes.

Transfer the bacon to a paper towel-lined plate to drain excess fat.

In a bowl, whisk the eggs until well beaten.

Season with a pinch of salt.

Heat a non-stick skillet over medium-low heat.

Pour the beaten eggs into the skillet, swirling to create a thin, even layer.

Cook until the eggs are set, about 2-3 minutes.

Carefully slide the egg "crepe" onto a cutting board.

Place the cooked bacon slices evenly across the egg "crepe."

Starting from one end, roll the egg tightly around the bacon to form a log.

Slice the roll into bite-sized pieces.

Arrange the roll-up slices on a plate.

Serve immediately